I would think 850 grams in a 9X5 pan should work, but you can try an 8 X 4 pan instead. However, just looking at these loaves I would say they weren't proofed (risen) enough when you put them in the oven. What is the recipe? And what time and temperature for baking?
It's a good general rule to put pan loaves in the oven when the top of the dough dome is one inch (2.5 cm) above the rim of the pan. You should put the rim of the pan at eye level and look across it at the top of the dough. You're not looking to see the sides of the dough one inch above the pan; that would be over-proofed.
I uses Richard bertinet recipe buy converted for starter so I used about 1kg flour 650g water 20g salt 120 g starter cooked 428 for about 25 to 40 min let it proof for 2 hours and it appeared to have doubled I had in oven that I had put on 175 for 5 min thend put dough in pans in oven to proof
IIt rose a bit further than once proofed but not much
Maybe I needed more starter less flour and water?
Also was first time using new kitchen aid mixer and it seemed to go for ever and was not developing a window I think it was too wet at first so added a bit of flour
just put a leak proof plastic shopping bag in the pan. Put it on the c-scale and weigh how much water it will hold. Then decide how much you want your bread to rise in the pan 95% would be typical for white bread. The divide the weight of the water by 1 plus the rise. in this case 1 plus .9 or the weigh of the water divided by 1.9. if your water weighed 2240 g then the dough to fill it should be 2240/1.9= 1179 g of dough required. If you are making a rye bread and expect it to rise 60% then 2240/1.6 = 1400 g. of dough required. No more guessing needed.
If you are converting a straight dough recipe to sourdough, you will likely have to play around with both the amount of starter to use, and the fermenting and proofing times, to get the bread to rise properly. Sourdough will be a lot different than a yeast bread in timing and temperature for fermenting and proofing.
i made a 1520g predominantly spelt sourdough and split it into two 10"x4" pans and came out with two beautiful loaves. So... don't think the loaf dough was too small, I'm sure the pans were filled at least one third each.
I do think the loaves were grossly underproofed. The difference is the yeast, mixing-chilling-2 hour rise only is not enough fermenting time. More warmth, longer rise times are needed.
I would think 850 grams in a 9X5 pan should work, but you can try an 8 X 4 pan instead. However, just looking at these loaves I would say they weren't proofed (risen) enough when you put them in the oven. What is the recipe? And what time and temperature for baking?
It's a good general rule to put pan loaves in the oven when the top of the dough dome is one inch (2.5 cm) above the rim of the pan. You should put the rim of the pan at eye level and look across it at the top of the dough. You're not looking to see the sides of the dough one inch above the pan; that would be over-proofed.
I uses Richard bertinet recipe buy converted for starter so I used about 1kg flour 650g water 20g salt 120 g starter cooked 428 for about 25 to 40 min let it proof for 2 hours and it appeared to have doubled I had in oven that I had put on 175 for 5 min thend put dough in pans in oven to proof
Does not look like it rose any.
IIt rose a bit further than once proofed but not much
Maybe I needed more starter less flour and water?
Also was first time using new kitchen aid mixer and it seemed to go for ever and was not developing a window I think it was too wet at first so added a bit of flour
just put a leak proof plastic shopping bag in the pan. Put it on the c-scale and weigh how much water it will hold. Then decide how much you want your bread to rise in the pan 95% would be typical for white bread. The divide the weight of the water by 1 plus the rise. in this case 1 plus .9 or the weigh of the water divided by 1.9. if your water weighed 2240 g then the dough to fill it should be 2240/1.9= 1179 g of dough required. If you are making a rye bread and expect it to rise 60% then 2240/1.6 = 1400 g. of dough required. No more guessing needed.
Is there a chart somewhere that tells you how much rise for type of dough should be expected?
Also if i did not put enough dough and thus did not get the right amount of rise over the top of pan, would that affect the density of the bread?
I found once i cut the bread, it was dense. I was hoping for more of a light sandwich type bread.
So if I'm using a 9x5 pan it likely holds 135 cubic inches of water or ~ 2212grams. so my dough should be more like 1,134grams according to your calc?
Does that affect the density as well?
What is ye bread
If you are converting a straight dough recipe to sourdough, you will likely have to play around with both the amount of starter to use, and the fermenting and proofing times, to get the bread to rise properly. Sourdough will be a lot different than a yeast bread in timing and temperature for fermenting and proofing.
I mixed kneaded let sit in fridge overnight took out for 1 hour lightly kneaded shaped let sit shaped proofed for 2 hours
i made a 1520g predominantly spelt sourdough and split it into two 10"x4" pans and came out with two beautiful loaves. So... don't think the loaf dough was too small, I'm sure the pans were filled at least one third each.
I do think the loaves were grossly underproofed. The difference is the yeast, mixing-chilling-2 hour rise only is not enough fermenting time. More warmth, longer rise times are needed.
So you suggest I leave it longer than 2 hours to rise/proof
I had it in oven that was warm