How to Calculate Individual Bread Dough Ingredients for a Certain Dough Mass
ฝัง
- เผยแพร่เมื่อ 26 ก.ย. 2024
- Learning to calculate individual ingredients for a certain dough mass will make you fit the loaf in the tin every time. It will take out the guess work when making a certain number of breads of certain weight. Be it loaves or rolls, you will always know the exact amount of each ingredient needed.
Loaf tins come in standard sizes for the most part. Usually in 0.5lb (225g) increments. I own tins that are 2lb (900g), 1.5lb (680g), 1lb (450g), and 0.5lb (225g).
Saying that, the suggested weight will not always be a rule to follow. If you are making a lean dough that is not meant to be very light and fluffy, then you should make it according to the suggested weight of the tin. But if you are making an enriched loaf which will be rising high, then you should aim for a lower dough mass as it may climb out of the tin too much and not look very appealing.
Rarely, would there be a case for using more dough than suggested on the tin. Perhaps if making a rye bread which can be quite dense.
This formula is not only useful for making the loaf for the tin. When it comes to making several individual rolls or loaves, then these calculations will come in handy too. It all comes down to Baker’s Percentage.
📖 Read more ➡️ www.chainbaker...
----------------------------------------------------------------------------------
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principl...
The Steps of Baking bit.ly/steps-of...
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com...
🇬🇧 www.amazon.co....
----------------------------------------------------------------------------------
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/...
----------------------------------------------------------------------------------
🍞 Share your bread pictures here ⤵️
www.flickr.com...
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
----------------------------------------------------------------------------------
Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
📖 Read more in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵️ www.flickr.com/groups/chainbaker/
You are the first person that has explained bakers percentage in a way that is easy to understand. Thank you for the content you create. It has been very inspiring!
Cheers! 🤩
Even me although i had some idea about the percentages for plain bread or basic bread. However i still struggle why in the second example of 800g the percentage of water drops significantly from from 60% to 47% only when the dough is reduced by 100g when eggs and butter added as if the additives swap the water reduction percentage with them. I am not sure if you get my confusion.
I used to feel like I was behind in a math class, cause I just didn't understand how to calculate percentages, but you gave such a good explanation in this video!! So thank you as always 😁
😄👍
YAY - it's "math time" again - I really do enjoy it when you "do the math" - thank you for sharing your wealth of knowledge in simple, easy-to-understand terms. As always, it is much appreciated. I have about 10 loaf tins and a pan that can bake four mini loaves at one time - this information will be so useful.
83.4K subscribers!! Whoo hoo - everyone, please continue mention this YT channel when you share your bakes with family and friends and when you share photos of your bakes on your social media channels. Together, we can help ChainBaker reach the 100K milestone - Go "Team ChainBaker". 📣📣📣
All 10 will be filled with perfectly sized loaves 😁
Thank you for your great support, Lan 😍
Excellent. As an engineer by training, I’m sure I’d have complicated the hell out of this…
Thank you.
Cheers, John! :)
heh, I used to think that tin weight is about flour weight, so I was taking 500g of flour for 500g bread basket and was wondering why the dough puffs so much out after the final proof. You really enlightened me that tin weight is about dough weight and not flour weight, thanks!!
I know this is a very old video, but i wish i had seen this before, tried hundreds of recipes non would work. With your scientific methods it ALWAYS ALWAYS comes out perfect. Thank you so much.
Cheers ✌️😎
Awesome! I used the same method to calculate my loaf pan volumes, too! It helped me bake proper sized loafs, where before I always had undersized loafs.
You have been creating great videos.
Thank you :)
Anyone who wants to start baking bread needs to watch this video! Well done!
Our baking pans in the US are marked with sizes not weights… I’m always puzzled with each different bread recipes…This is very helpful! Thank you!🙏🏻❤️
Thank you so much for the explanation of bakers percentage. Love it. Like going back to school, teachers explain everything so clearly.🥰
Great video, mate. I use the same method (cos I've watched all your principles videos), but I've simplified it slightly....I made a spreadsheet to do the heavy lifting for me. Even with very basic spreadsheet skills, it's easy to do and worth the effort. I just enter the dough weight, and the percentages for each ingredient, and boom....calculates all the weights for me. Want to scale it up or down? just change the dough weight, and it does it for me. I even have a second section where I can enter in a recipe that has been given in weight, and it will convert it into percentages for me. And another one, that calculates dough weight based on portion size and number of portions 😋
Nice work! I was wondering about Excel spreadsheets while watching this video. Care to share?
Excel gives me anxiety every time I think about it 😂
Love this idea. My son's putting in a long shelf in my room so I can finally do my calculating in comfort on my laptop. This is my next project!
Thank you!! 😍
I use Linux based OS' so I can't offer any insights, but they're free, and there's LOTS of tuts online as well.
yo yo yo lol. My bakers percentages are a glass of water and a few cups of flour, etc. Learned from my gma and mom. I miss them terribly but the bread is great.
Wow you've really broken this down for me. I have searched the web for something like this. Thanks a lot for this
These videos are very helpful. Thank you Charlie.
🙏
I love that you make these math videos so plain and simple, just like one actually does them at home on a piece of scrap paper. :)
I was puzzling on the amount of dough to place in a smaller Pullman pan. The Baker-percentage and the weight in a pan was clearly explained. My baking will forever changed. Cheer
Recently found your channel and have to say the best baker channel!
The script of the video is so simple and minimalistic and still packed with information that anyone I think can understand, especially novice bakers.
Of course on top of all that all hands on is just outstanding!
Keep on!
Cheers 🤩
This video is super helpful, as all your videos. I now feel confident that I can make use of some mystery pans I have. Thank you! Cheers from Oregon!
A lifesaver video! Thank you!
👏very useful information. Thanks!!
First. Was waiting for this video. Thank you 💞
This one is absolutely brilliant. Thank you
You are a terrific baker and a great mentor for all of us new bakers here 👨🍳 👏👏👏👏👍👍👍👍👍
Thank you so much 🙏🙏🙏🙏❤️❤️❤️❤️
Cheers 😍
Excellent video 👍 I have definitely learned something, being a newbie at baking bread & other tasty treats I've always just pulled up the internet & either just watched a video on the ingredients or read it wrote it down without giving it much thought, with this video you have explained it very well & showed how important it is to have the correct weighed ingredients. Thank you again for sharing 👍☕🍞😀💞
Man you are awesome! This is so help-full and so easy to understand the way you explained it, tank you !
This was a WONDERFUL video. THANK YOU!
It's an experiment/knowledge Sunday again! With unexpected twist at the end with enriched loaf... Sorry, but I've got to research this on my own, can't stay waiting for new episode, this looks astounding!
Resembles of tiger rolls that I didn't have a chance to bake yet :( I've got to buy rice flower finally! Thanks for the knowledge sharing, as always :D
This was pretty cool. I have been making bread recently and tried my first loaf, I had no idea about loaf tin size.
I appreciate your instructions a lot. Thank you.
Great explanation!
Excellent tutorial. Thank you.
Thanks for sharing this video
Very informative. Thank you!
Awesome video Mr. Chainbaker! Very useful info here. I think it particularly useful when calculating the capacity in my Dutch ovens . Most tins here in the Netherlands work with volume instead of mass. That tip of filling them 3/4 with water is a keeper! Cheers and have a great weekend.
Excellent. Thanks for sharing.
brilliant, exactly what I was looking. Cannot be better explained :)
If I may? I make soap from scratch, meaning I have to do my own calculations for the soap molds I use. I can't give the explanation right now but essentially, to fill any mold, one does what you did here (Length x Width x Height) to get the volume (in this case add the percentages, then divide the grams of flour). Next step is to MULTIPLY the result by 0.38 for us bakers because we don't want to fill our molds to the brim, but to just about 3/4 of the way up.
In soaping, we use 0.40 to fill those molds right to the top edge of our rectangular molds, so I tried 0.38 to see just how many grams of flour I'd get per mold of mine, here in the US, and it's mighty close to what Charlie has. Maybe a cpl of grams up, but not enough to fire grandma?
I hope this helps, and doesn't confuse anyone further. 😏 🌷 🍞
There's definitely more than one way skin a cat as they say ;D
Thank you Charlie, this is an incredibly useful and informative video, I have my own particular attributes but mathematics is not one of them, Thank goodness for my bakers percentage scales and your video's ! a personal thank you from me. Ramon.
Cheers 😁
So proud of you and your hard work !!!
Thank you 😍
This will definitely help me make my shokupan with my pullman loaf one of these days!
This one of the math that actually help you in real life.
Perfect complete video. Thank you for that. Keep it up ❤️🍞
Thank youuu for this.
Good one, very helpful.
Very helpful, you need to write a book!!! I would buy it! ;-)
I love you for this video
WOW! This is amazingly useful!!
Thank you!
Thanks!
Thank you! 🙏
great info, ill make an exel calculator
Hey Charlie, these Principles of Baking videos are awesome!!! They really make it so easy to craft your own recipes! I have been baking bread at least once a week now using these principles, but the biggest problem I keep running into is figuring out how long and at what temperature to bake my breads when I adjust the size of my loaves. I know you usually say just to check the temperature of the loaf after baking, but do you have any formula to calculate the time and temperature based off the weight of the dough, and did you ever think about making a video about this? Thanks!!!
I only ever bake certain sized loaves or buns, so the timing is pretty standard. A large loaf can take 40 - 50 minutes. A smaller one can take 30 - 40 minutes. Rolls and buns can take 20 - 30 minutes :) I might make a video about it some time.
Nice thank you!
Awesome
Fantastic video. In general your videos are excellent.
Thank you :)
Schools should show videos like this to prove that math will be useful in life!!! I would have paid more attention!
I had a complex page of calculations cause I was measuring the volume by length x width x height. Hahaha thanks for making life easier.
i wish this video had existed years ago
Just Subbed, and I am happy I did!
I have a suggestion (provided it has not already been done).
I am new to baking, and recently made a mistake in adding too much yeast (x2).
I figured, 'aw heck just go with it', and my bread had a sourdough taste to it.
Maybe you can give yeast percentages a go and see what you come up with.
This video could answer some questions th-cam.com/video/KoyjTth-kNg/w-d-xo.html 😉
I watched so many of these vids, I find myself referring to a pan as tin😊❤
😁
And it's math (and practical things) like THIS that all Americans should be taught in school as a matter of course, practical math showing the real world applicability.
(And I'm going to stop now and not do the rant about our schools that is now running through many American's minds. Let's call just it "understood" and I'll stay on topic.)
Hi, I never heard this before and was amazed - no wonder my trying to learn how to make bread is a disaster lol. Thank you so much!! Big thumbs up 👍👍👍
I have 2 questions - Is there an online calculator that you know of that helps with these ratios so I do them correctly?
And also - I am Greek. I have my mothers old Greek bread recipe that I have been trying to make (unsuccessfully). Have you ever made the Greek "Easter" bread? It is called tsoureki in Greek. Thank you :)
Not sure if there is. I just do it on paper :)
I have made something quite similar - th-cam.com/video/eOrdCV5gLx8/w-d-xo.html But I might just do the Greek version this Easter :)
Sir you are fablous
🤩
Thank you for such a great explanation! I understand hydration ratios, but on the second example, how did you figure to start with 47% water? I know the eggs, butter etc adds to the hydration total.
Eggs are 75% water, butter is 20% water. I just googled the ingredients to see their water content.
Great video, thanks for sharing your knowledge . I have purchased a 4 pound loaf tin to make a supermarket sized loaf, can I just double up the quantities for a typical 2 pound loaf tin? Thank you.👍
That should work. It's a damn large loaf pan though. I've never seen one like that 😄
Hi Charlie. Thank you very much for this, but I still have a problem with baking time temp. I have this beautiful Wholewheat bread recipe which makes 500g of dough and I want to make 1800g of dough to fit my tin. How do it adjust the bake time? The original recipe asks for 30mins at 200C. I am sure I need to bake it for long: should I bake for longer at a lower temp? Do you have any suggestions? Thank you
You definitely need to lower the temperature. Such a large loaf will take at least 1 hour at 180C. Perhaps even more.
thank you for the knowledge you shared. It's really helpful. how to count the pan size if I add multiseeds and sourdough starter in recipes?
th-cam.com/video/eH-JauKo0zo/w-d-xo.html
th-cam.com/video/5a4RqHyI-kE/w-d-xo.html
These should help 😉
@@ChainBaker thank you. it's very helpful. I will try it.
"How's it going, everyone; I hope you are having an awesome day."
I was thanks, and it's even better now 🙂
😍
I was so excited! Finally an answer to using my wildly variably-sized loaf pan collection. However, it's hard to know when it's a bit above what appears to be 1/2, or a bit above 3/4 full which would change the recipe. How to decide?
Anyway, another problem:
I started calculating my tins with water (I was sticking with pounds:oz) and got confused when I got to a "Professional Bakeware" pan by Williams Sonoma that is 10" x 5" x 3". On the card I saved it said 1-1/2 lb. loaf pan, but when I put in the water (see measuring dilemma above) I got up to 2lb 12 oz, / 3 lbs!
What have I done wrong?
I guess this method is not always applicable. There is another way to go about it. Quite often the size suggested dough volume for the tin can be divided in half and that gives you the amount of flour you should use. It is not as reliable, but perhaps it can work better in some cases. So, a 2lb pan would take 1lb of flour. Calculate the other ingredients in relation to that. Hope this helps 🤞
Appreciate the video and it's definitely useful, but first example comes out to 899.2 g :P
Don't tell anyone 😂
It makes sense, but also makes my head spin😂
Please release a book!
I am planning to start writing as soon as I get a bit more time on my hands 😁
I have a bread machine, Rye bread being my favorite. I find most all the recipes I've tried end up very dense. Do you have a recipe for a softer Rye bread. Thankyou.
This is a soft rye bread recipe th-cam.com/video/vApsjoXk_mA/w-d-xo.html
I don't know how you would convert it to work in a bread machine though. I've never used one, so I can't give you any tips unfortunately.
Thankyou so much , yout snstant turn around with a recipe is much appreciated ❤️. By the way my parents parents were all from Latvia , me being born in South Africa. Once again I thank you , I will try to do you recipe in the bread machine. Failing that, I'll just end up doing it your way.
Why only fill the pan 3/4 full of water? Is dough being lighter and fill the pan to make a 1 1/2 lb loaf?
Would that pan be a 2lb pan if filled? Great bread channel.
I had pans with markings. Filling them with the amount stated on the pan usually meant that they were filled 3/4 of the way up. The dough pretty much doubles as it rises and bakes, so we must leave room for that. Cheers
You are a genius also :))))))
I just like to bake a lot 😄
@@ChainBaker it's not a secret at all :)))))) bake never stop!!!!!! you have no idea how much power you have by holding such knowledge in such a proper way. Bravo Bravo Bravo!
😍
Poor Doug
It's a little weird to me to rate the tins by dough weight since, like you say, that can vary from bread type to bread type. Volume is constant in the tin, so going from that would be more precise, I think?
Perhaps. I almost never use these calculations anyway. Once you've baked a loaf in a certain tin that fit well all you must remember is how much flour you used. All else is calculated against it.
May I ask what is your profession? Are you acctually a Bake? Your Videos are so informative and I can take so much of them into my daily life, I love it >:D
I'm a chef. Cheers 😁
What would you suggest for those bread molds with a lid so the final bread shape be square? Tanks!
It depends on the recipe and how well it will rise. I would probably go for half the suggested weight on the tin and then work from there.
How would you modify time and temprature when cooking in a pullman ( Pain De Mie ) bread pan?
I would bake for the given time in the recipe. Then remove the loaf and place it back in the oven to finish for an additional 5 - 10 minutes depending on how well it baked up until then. It will heavily depend on the type of dough. Only experimentation will lead you to the desired result :)
You have a smooth s3zy voice 😅. Thanks for the tips
😊
Its my first time in your channel and everything u do is amazing and looks delicious can you please make a video of how to make/bake twisted cinnamon and sugar donuts
Or all kind of donuts in general 👍🏻👍🏻😊
Cheers! :)
I got these for now - th-cam.com/video/4YFNjjLzBoo/w-d-xo.html
@@ChainBaker thanks yep I checked them and soon backing them
another Ah-Ha moment, Thank you! 👍
I just made one with same recipe made before, but changed the hydration (to little higher), and smaller dough. set and bake the same temperature, the same length of time, but turned out almost burnt, had to remove it from oven earlier. 😫
now I wonder if you have a video talking about how to make the best educated judgement on what temperature and time to bake on different hydration, size.. etc. of dough? 🤔
I don't have a set of rules for that. I simply look at other recipes and try to make an educated guess. Your oven will be quite different from mine too. Usually, the higher the hydration and the larger the loaf the longer the bake. But when it comes to small breads, then sometimes it's the opposite. Temperature wise I stick to lower temp and longer time on low hydration. And high temp and shorter bakes (sometimes not!) for high hydration bread. There's just too many variables.
@@ChainBaker Thank you for your input! yes, somehow my guts are telling me that for the next few loafs, I should start trying on lower temp with longer time and put more clear notes.
fingers crossed not to get a underbaked loaf 😅(baking bread can be interesting, stressful, confusing.... fun and yummy... 🤭)
To apply to a banneton, does one place a shower cap into the banneton, add water till an inch below th top edge… the weight difference is a good indication of the dough size for that banneton ?
I've never done that. The dough does not need to fit in there perfectly anyway. I use the same banneton to make a range of differently sized loaves.
Sensei🤝🙏🏻🍀
Looks good and all… but I have 3 molds with holes at the bottom… so filling it with water is kinda tough 😫 (even with stickers it got very messy)
Line them with plastic wrap or put a bag inside 👍
just wanted to let you know that there's a typo in the title: it should be
How to Calculate Individual Bread Dough Ingredients for a Certain Doug*h* Mass
not
How to Calculate Individual Bread Dough Ingredients for a Certain Doug Mass
i was almost hoping for it to be something called Doug's formula
Can these calculations also be used for quick bread recipes?
I don't see why not. As long as they are made with the baker's percentage principle, then it will work the same :)
Do this work with different stuff?
Like pizza or cakes ,i tried filling half of of my pan with water, for pizza and it came out like 3.5 kg of dough(i guess this too much dough) if it work how i can do it also with different styles of pizza ? Or i just have to experiment with my pans?
It will not be as reliable when it comes to cakes and pizza. But some experiments should lead you to the right answer. I would suggest adjusting all the ingredients by a certain percentage and seeing how it fits.
good video. what oven do you have?
Thank you. I've no idea. It's a no brand cheap oven with only one heating element at the top 😆
👍👍👍👍👍
I guess I’ll have to put a plastic bag in my tin as it has a removable base. Is there another way to calculate the mass of the tin? & Is that the right term
I'm sure there is, but I don't know it 😅 a bag will work just fine ✌️
Oh well anyway I’m very grateful for your knowledge as I’m now capable of making any bread i like. Making my own recipe- you’re amazing! Thanks so much
Wait a second... we still have to wait a "couple of weeks" for the Tiger Bread???
So without sounding stupid, When tins are advertised 450g / 800g, they are advertising what the weight of the tin is 3/4 full ? As you show filling the tin with water
They state the suggested amount of dough that will fit the tin accounting for the fact that it will expand as it bakes ✌️
@@ChainBaker Thankyou, I have so many tins, from pullman's to standard of which other youtube videos suggest measuring the volume of the tin and then dividing it by what it equates to in pounds.
How do you account for the weight of water lost in baking?
I think you don't need to. The loaf will fill the tin before the water evaporates, so why should it matter?
I’m a machinist by trade and numbers are my thing. So I like to account for all the process changes. How do commercial bakeries do it since they sell bread by weight? And if we baked our loaves to a specific moisture level would we be more consistent in our finished product?
Sorry to ask so many questions but sometimes that’s where my brain goes.
It depends on the ingredients used. Some retain more water than others. As far as I know a loaf can lose between 10% - 20% its weight when baked. The smaller it is the more moisture it will lose.
About 6 minutes in I was about to bake my calculator. But then I realize I have no calculator so I sat back and finish my math class. Question. How do you calculate the reduction of water when butter and/or egg are presented? Milk can make the dough hard so should I add more or less or just sub the whole thing for powdered?
The thing with milk is that it contains only 90% water. So, it does not make the dough hard. The problem is that we swap it 1:1 with water. You should use more milk and then it will be just right :) when it comes to eggs, just adjust the amount of water and fat in the dough to account for the water and fat in the egg. My edd video should answer your question fully 👍
@@ChainBaker Thank you so much. I learned more from you than from my teacher.
🙏
My tin holds 1,290 grams of water, when 3/4 filled. This means, that the weights of my ingredients (flour, water, salt, sugar, dry yeast) should all sum to 1,290, right?
This method is not always 100% accurate. If you are using something like a Pullman tin, then it may indicate more weight than should be used.
1.3kg seems like a lot. Unless your tin is huge, I would not go with that much. Bring it down to 1kg and work from there.
@@ChainBaker Follow up question. If i have a tin that says "1 lb" on it, does that mean i should make one pound of dough for it? Or is that just the weight of the tin itself?
That is the suggested weight of the dough to go in that tin 👍
@@ChainBaker I still think I'm missing something. At 0:57, you described a method to determine how much dough to make, by weight, based on the size of the pan. The method is as follows:
1. Scale and Tare your empty pan.
2. Fill is with water until it is 3/4 full
3. The weight of the water in the pan, is the weight that the final dough should be.
Therefore, the sum of the weights of all of my ingredients, should be equal to the weight of the water in the pan.
As an experiment, I bought a 1lb loaf pan, with dimensions 4.49in-8.49in-2.81in.
I followed the above method. The water weighs over 2lbs. What am I doing wrong?
Yeah I just tried that in my 1lb loaf pan and that too came to 2lv of water. Not sure why it makes sense with some pans and not others. The ones I have with no markings worked with this method. At least more or less.
Anyway the main lesson of this video is about calculating ingredients. If your pan has markings, then you don't need to find out the weight of the dough 👍
This is really great. I have questions, though. Does the calculation work if using egg replacers, and how would that work? For example, I use sweet potato when making brioche. The recipe I have is awesome but I'd like to use a larger loaf pan, one which is not 2x but about 1½x the usual size
I would calculate the amount of water in the potato as part of the hydration percentage and work that way. It would not be 100% accurate, but it should work. Or you can simply calculate the potato % and scale it up that way.
Thank you, I'll try that
For the lean loaf in this video, how long should it bake, and at what temperature?
40 minutes at 200C no fan should do it.
So if I want to add egg to a recipe I’m guessing I should be mixing it then weigh it?
You should account for the water and fat content in them. This video could be helpful - th-cam.com/video/haQf0LLDZnc/w-d-xo.html
@@ChainBaker I saw that video too. What I’m confused about it where to change calculations. So if I’m going to use a whole egg. Do I subtract the whole egg water percentage from the grams or from the percentage before we get to the grams.
Say I have a 900g goal. Flour 100, water 65, yeast 1.5, salt 1.5 and egg. Do I just add one whole egg and change the grams of the water? Or do I figure out the grams of the eggs and then recalculate the water? Do you see where I’m getting confused?
I would just add a whole egg and then adjust the other ingredients.
@@ChainBaker Okay, so is this how you would do it? A whole egg is about 50gm...That means that 37.5gm (75% of the egg) is water. So, subtract 37.5 gm of water from the ingredients?
Yes.
So, how many eggs did 46g turn out to be?
There's no set number because eggs vary in size and volume, which is why they're measured by weight, not amount.
1 medium egg. I always weigh the egg first and then adjust the other ingredients accordingly.
@@ChainBaker Thank you!