May 1, 2015 - 9:56am
tool to calculate dough volume
Greetings
Is there a tool or an equation that we can use to calculate the volume of mixed dough?
I've noticed that the volume of a dough after mixing flour and liquids is far less than the volume of flour + liquids. It would help if an equation can be used for that purpose.
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By weight. Can I ask if there is a specific reason for wanting to know the volume?
To measure dough expansion during bulk fermentation. When the dough is mixed, making a line at the top height of the dough doesn't seem to represent the actual height, because at first, the dough would have kind of a dome or a hump towards the center. It takes the dough about 2 hours to level down and flattens. That's why if there is an equation somewhere that calculates dough volume, it would be helpful, without having to wait 2 hours to mark my fermentation utensil (which I have already marked incrementally, like measuring cups, using water and a scale).
I believe you can buy them. But I'm not so pedantic. I go by time and feeling.
If I'm following a recipe which says bulk ferment for 2.5 hours then I do so. If I'm following my own recipe it depends what I want. I'll decide on an amount of starter. More starter and less time bulk fermentation if I want a mellow flavour and/or I have less time to finish the bread. Or I'll do less starter and a longer bulk fermentation if I want a more sour flavour.
One can mix a dough, develop the gluten fully by kneading, shape and go straight into final proofing. Or one can introduce a bulk fermentation step to develop flavour and texture. As long as you remain within the time limit theres freedom of expression here. So some people will go by volume but I'll go by whim. I could take the same recipe and sometimes choose to do a 4 hour BF and sometimes 6 hours. As long as I don't wait too long that the dough turns to mush.
I think there's no need to be too exact. Afterall many people stretch and fold throughout BF and invariably lose the volume. Should you wish to go by volume then either measure it like you've been doing or invest in one of these dough buckets.
http://www.kingarthurflour.com/shop/items/dough-rising-bucket
(When using plastic make sure its BPA free)
are manufactured in a variety of shapes and sizes. They are also less expensive than the King Arthur bucket noted above and you can find them in most houshold and hardware stores. I have several different size rectangular one with firm fitting lids that I use for bulk fermentation. They are light and easy to move around the kitchen or into the refrigerator for cold retardation. I don't worry about marks on the container as it's pretty easy to see thing rise and as Abe notes feel the dough.
Alan
buckets from Amazon and they were more reasonable than KA. They have volume markings on them...I have these in the 2 liter which I use for bulk fermenting and 1 liter size that I use for my starters. I can easily see how much my dough is risen.
Wendy
Thanks for all the replies. What I mean is this: when I mix 1000g of flour with 800g of liquids, my volumetric measurement shows that the dough volume was 1.2 liters. This is to say that 1800g of dough has a volume of 1.2 liters. One can conclude that:
If so, then we can calculate the volume of any dough this way:
Of course this needs further study. It could be different for lower or higher hydration.
There must be such an equation somewhere. I just couldn't find it.
Sallam,
I am very interested in this ratio. I am sorry that I am so late in responding to this almost two year old post. Did you ever settle on a formula?
Given that you’ve found that 1800g of dough is 1.2L when totally unrisen, it seems to me that a rise of 2x would amount to 2.4L of volume. Which in water weight is 2.4Kg.
So I’d put 2.4Kg of water in my container and make a mark and call it 2X rise. Anyone see any errors in my logic?
Strike that. Enjoy!