Dough Pan Sizes: Choosing The Right Fit

Dough pan sizes vary depending on the type of bread you are making and the amount of dough you are using. The size of the pan is important as it affects the rise of the bread and the overall shape of the loaf.

The most common bread pan sizes are 9 x 5 and 8 1/2 x 4 1/2, which are generally used for yeast bread and quick bread recipes, respectively. These pans are typically 2 1/2 tall and are referred to as loaf pans.

When choosing the right dough pan size, it is important to consider the amount of flour used in the recipe. For yeast loaf recipes using 3 cups of flour or slightly less, an 8 1/2 x 4 1/2 bread pan is recommended. For recipes using 3 1/2 cups of flour, the larger 9 x 5 pan may be a better option, especially if the flour is a combination of whole-grain and white.

In addition to the standard loaf pan sizes, there are also pullman pans, which have lids, and deeper loaf pans that result in taller loaves with straighter sides. Pullman pans typically range in size from small (4.2 x 7.7 x 4.4) to extra-large (13.58 x 5.39 x 4.72). Deeper loaf pans can add extra volume to your bread, resulting in a taller loaf with a small dome.

Ultimately, the choice of dough pan size depends on the specific recipe and the desired shape and rise of the bread. It is always a good idea to follow the pan size recommendations in the recipe, if provided.

Dough weight calculations for a dough pan

Understanding Dough Weight Calculations:

Firstly, you need to determine the volume of your dough pan. Calculate the volume by multiplying the pan's length, width, and height measurements. For example, if your pan measures 9 inches by 5 inches by 3 inches, the volume would be 9 x 5 x 3 = 135 cubic inches.

Next, you need to decide on the desired weight of your dough ball. This will depend on the type of bread you are making and your personal preferences. For instance, a standard loaf-pan loaf with a size of 9.25" x 5.25" x 2.75" typically uses a dough ball weight of 800 grams for a light lean bread or 11000 grams for a heavier multigrain bread or sourdough.

Calculating the Dough Weight:

Once you have the volume of your pan and the desired weight of the dough ball, you can calculate the grams per cubic inch ratio. Divide the weight of the dough ball by the volume of the pan. For example, if you want a dough ball weighing 800 grams in a pan with a volume of 135 cubic inches, the ratio would be 800 grams / 135 cubic inches = 5.93 grams per cubic inch.

Now, if you want to use a different pan with a new volume, you can calculate the required dough weight by multiplying the new volume by the grams per cubic inch ratio. Let's say your new pan has a volume of 150 cubic inches; the dough weight would be: 150 cubic inches x 5.93 grams/cubic inch = 889.5 grams.

Adjusting Recipes:

When adjusting a recipe to fit a different pan size, you can use the same ratio calculation. Take the weight of an ingredient in the original recipe and divide it by the original pan volume to get the weight per cubic inch. Then, multiply this ratio by the new pan volume to find the adjusted weight for that ingredient.

For example, if a recipe for an 8" x 4" x 3" pan calls for 300 grams of flour, and you want to use a 9" x 5" x 3" pan, the calculation would be: 300 grams / (8 x 4 x 3) = 10.42 grams/cubic inch, then (10.42 grams/cubic inch) x (9 x 5 x 3) = 1406.25 grams of flour for the new pan.

Additional Tips:

• It's important to use the correct size pan specified in a recipe, especially for yeast bread recipes. The difference of just half an inch in each dimension can affect the capacity by 15%, impacting the shape and rise of your bread.
• If a recipe doesn't specify a pan size, you can use the guidelines provided earlier or experiment with different dough weights to find the best fit for your pan.
• For pullman pans with lids, you typically use less dough since the dough cannot rise above the lip of the pan.
• When making multiple items like bread rolls or pizzas, divide the total dough weight by the number of pieces to get the individual dough weight for each item.
• Always measure the pan at the top, inside edge to inside edge, to get accurate dimensions for your calculations.

Dough pan sizes for sourdough and rustic loaves

The size of the dough pan you should use depends on the weight of your dough and the shape of the loaf you want to bake.

Dough weight

The weight of your dough is important when it comes to choosing the right dough pan. If you use a pan that is too small for your dough, you will get a "mushroom-shaped" loaf. If the pan is too big, you will get a more standard-looking loaf that may not rise above the lip.

Dough pans for sourdough and rustic loaves

A standard loaf pan measures 9.25" x 5.25" x 2.75" and can hold 800g of dough for a light lean bread or 1100g for a heavier multigrain bread or sourdough.

For a small loaf pan (8.5" x 4.5" x 2.75"), you can use between 450g and 550g of dough. A large loaf pan (10" x 4.5" x 3") can hold between 900g and 1100g of dough.

If you are baking a free-form loaf (boule) of sourdough, a regular-sized loaf typically requires 1000g of dough, while a small free-form loaf uses 750g.

Other factors to consider

In addition to the weight of your dough, you should also consider the type of flour you are using. Bread flour has a higher protein content than all-purpose flour, which can affect the outcome of your loaf.

The temperature of your oven is also important. Most sourdough bread recipes call for baking temperatures above 230°C/446°F. However, if you are using a loaf pan, you can bake your bread at a lower temperature of around 200°C/392°F since the dough is uncovered during the entire bake.

Choosing the right dough pan size for your sourdough or rustic loaf is important to ensure your bread bakes evenly and has the desired shape. By considering the weight of your dough and the type of flour you are using, you can select the appropriate dough pan size to achieve the best results.

Dough weight for pizza

For a personal pizza, which is about the size of a dinner plate, the dough weight typically ranges from 240 to 290 grams. This weight serves as a good starting point for an individual-sized pizza.

If you're aiming for a thinner crust, you can opt for a lower dough weight. For example, a 12-inch pizza with a thin crust can be achieved with around 175 grams of dough. On the other hand, if you prefer a thicker base, you can increase the dough weight to about 250 grams for the same-sized pizza.

For larger pizzas, the dough weight will need to be adjusted accordingly. As a general rule of thumb, you can start with approximately 1 ounce of dough per inch of diameter for pizzas up to 16 inches. So, for a 14-inch pizza, you'd be looking at around 450 grams of dough.

It's important to note that these weights can be adjusted to your personal preference. You can experiment with different dough weights to find the perfect balance for your desired pizza size and thickness.

Additionally, the type of flour used can also impact the dough weight. For instance, when using whole grain flour, you may need to adjust the weight to account for the higher absorption rate of whole grains.

In conclusion, determining the right dough weight for pizza involves considering the size of the pizza, the desired thickness, and the type of flour used. By using the provided guidelines and experimenting with adjustments, you can create pizzas with bases that meet your exact preferences.

Dough weight for bread rolls and buns

Dough weight is important when baking bread rolls and buns because it determines the size of the individual pieces and ensures uniformity. Using a scale is the best way to ensure uniformity when making sourdough buns and rolls. The weight of the dough also helps choose the right baking vessel and prevents odd-shaped bakes.

The dough weight depends on the type of roll or bun being made. For example, the pre-bake weight of dinner rolls is typically between 60g and 80g, while burger buns weigh around 100g pre-bake. Hamburger buns can be further divided into large (140g) and small (90g) sizes. Similarly, hot dog buns weigh 100g, whereas soft dinner rolls are half that weight at 50g.

The dough weight will also depend on the ingredients used. For instance, whole wheat dough weight will be increased compared to white flour dough.

To calculate the dough weight for bread rolls and buns, you can take the total dough weight and divide it by the number of pieces you want. For example, if the total dough weight is 1080g and you want to make 10 rolls, each roll would be 108g.

It is important to note that putting more dough than advised into a smaller tin will not be a disaster. It will result in a "mushroom"-shaped loaf with a big rise above the lip of the tin. On the other hand, putting the same amount of dough into a larger tin will result in a more standard-looking loaf that may not rise above the lip.

Dough weight for other baked goods

Dough weight is an important consideration when baking, as it determines the size of the baking vessel required and ensures consistency across baked goods. For example, if you are making a pizza, weighing the dough helps ensure the right thickness and that there is enough to feed the desired number of people.

Dough weight also helps ensure uniformity when making bread rolls, buns, and other baked goods. For instance, if you are making hamburger buns, a weight of 90g will yield smaller buns, whereas a weight of 140g will yield larger ones. Similarly, cinnamon rolls will turn out to be around 50g each if you are making sweet buns and rolls.

Other baked goods that require specific dough weights include English muffins (80g), pretzels (70g), bagels (75-100g), donuts (50-65g), breadsticks (25-30g), and flatbreads/tortillas (40-50g).

Calculating dough weight is simple and can be done by weighing the dough after mixing or adding up the weights of all the ingredients used. This ensures that the dough will fill the pan properly and helps to avoid issues like undercooked or overcooked goods, odd shapes, and uneven baking.

Frequently asked questions