It probably won't fill the pans, but when it gets close to doubled in size, pop it in the oven. It should get a final spring there too, adding another half inch or so.
Here's a small chart of various pan sizes/amount of dough per pan...using the properly sized pan helps achieve a nicely crowned standard 'sandwich' loaf. The first time I ever made plain ol' bread, I only had a 9x5 pan, and although it turned out/baked up great, I was disappointed in the look...until I found out I needed a 'standard' loaf pan, 8.5x4.5...big difference in appearance...lol!
Per the 'holes'...the crumb depends upon the hydration of the dough, the ratio of liquid/flour weight...a standard sandwich loaf is usually anywhere between 62-65% hydration...the higher hydrations will yield the more open crumb, baguettes/ciabatta, and so on.
For example, if you were working with a recipe calling for 1 cup of water, and 3 cups of flour...:
i have to read and study your reply--- are you saying a bit too much flour or more kneeding ?? i really would appreciate some simpler response at this moment :)
I apologize if I wasn't entirely clear...I was attempting to answer your question about the crumb of the bread. The breads you see with larger holes are made with a higher percentage of liquid, water usually...and most of the time they're what are called 'lean' breads, meaning no enrichments, like fats (butter/oils), eggs, milk, sweeteners. The doughs for the more open crumbed breads are handled somewhat differently, as well...the doughs can be very slack, and sticky. A 'normal' American style bread, a pan loaf, would have a more finely textured crumb, due to both the enrichments, and the kneading technique used. You get a soft, but not slack dough, with maybe a bit of tackiness, but it's not too sticky to work by either hand or machine.
Perhaps if you tell us which recipe/formula you followed, we could get you closer to what you're hoping for.
I am very pleased with the bread. It is the first bread recipe in the lessons section
3 cups flour 2 teaspoons salt 2 teaspoons yeast 1 1/8 cup water
. We added a bit more flour ((about 5 tablespoons)) as it was kneeding because it wasnt pulling away from the sides of the bowl. This bread has very consistant texture with holes throught it- the holes are the diameter of a wooden toothpick. some smaller and some a bit larger. Perhaps i mis understood some of the things i read about holes. I'm not really hoping for anything but a loaf of properly made bread whatever that is. I forgot to add dough enhancer, The recipe did not call for it but i read that it would make a lighter bread.
It probably won't fill the pans, but when it gets close to doubled in size, pop it in the oven. It should get a final spring there too, adding another half inch or so.
Good luck!
-Floyd
If the bread turnes out ok then it will be a volume calculation i guess--- Thanks :)
The taste is great. It's not raw any where--The crust is crunchy and tastes good.
I was under the impression that there should be larger holes in the bread--
Please comment and advise me.
Congrats on your first success!
Here's a small chart of various pan sizes/amount of dough per pan...using the properly sized pan helps achieve a nicely crowned standard 'sandwich' loaf. The first time I ever made plain ol' bread, I only had a 9x5 pan, and although it turned out/baked up great, I was disappointed in the look...until I found out I needed a 'standard' loaf pan, 8.5x4.5...big difference in appearance...lol!
Per the 'holes'...the crumb depends upon the hydration of the dough, the ratio of liquid/flour weight...a standard sandwich loaf is usually anywhere between 62-65% hydration...the higher hydrations will yield the more open crumb, baguettes/ciabatta, and so on.
For example, if you were working with a recipe calling for 1 cup of water, and 3 cups of flour...:
8/12.75 = 0.627450980392
Pan sizes - Flour Amounts - Dough Amounts.....
Jumbo - 10x4-1/2-inches - 4-5-cups flour - 2#+ dough
Quick Bread - 9x5 - 4-cups flour - 2# dough
Standard - 8-1/2x4-1/2 - 3-cups flour - 1.5# dough
Medium - 7-1/2x3-1/2 - 2-1/2 c. flour - 1# dough
Small - 5-3/4x3-3/4 - 1-1/2 c. flour - 8 oz. dough
Miniature - 4-1/2x2-1/2 - 3/4 c. flour - 6 oz. dough
You're off to a great start, and it will only get more enjoyable, as you continue!
Laura
Thanks for the response Laura--
i have to read and study your reply--- are you saying a bit too much flour or more kneeding ?? i really would appreciate some simpler response at this moment :)
I apologize if I wasn't entirely clear...I was attempting to answer your question about the crumb of the bread. The breads you see with larger holes are made with a higher percentage of liquid, water usually...and most of the time they're what are called 'lean' breads, meaning no enrichments, like fats (butter/oils), eggs, milk, sweeteners. The doughs for the more open crumbed breads are handled somewhat differently, as well...the doughs can be very slack, and sticky. A 'normal' American style bread, a pan loaf, would have a more finely textured crumb, due to both the enrichments, and the kneading technique used. You get a soft, but not slack dough, with maybe a bit of tackiness, but it's not too sticky to work by either hand or machine.
Perhaps if you tell us which recipe/formula you followed, we could get you closer to what you're hoping for.
Laura
I am very pleased with the bread. It is the first bread recipe in the lessons section
3 cups flour 2 teaspoons salt 2 teaspoons yeast 1 1/8 cup water
. We added a bit more flour ((about 5 tablespoons)) as it was kneeding because it wasnt pulling away from the sides of the bowl. This bread has very consistant texture with holes throught it- the holes are the diameter of a wooden toothpick. some smaller and some a bit larger. Perhaps i mis understood some of the things i read about holes. I'm not really hoping for anything but a loaf of properly made bread whatever that is. I forgot to add dough enhancer, The recipe did not call for it but i read that it would make a lighter bread.