this is a stupid question but up until now my dough has been too small for my 2 pound loaf tins so I want to scale up. I have a recipe that has 350g flour, 100g seeds, 50g oats, 60g water and 325g water (150g is for soaker). I have been told that a 2 pound (900g) tin is designed to hold two pound dough. My question is do seeds count in dough weight? I know that sounds like a stupid question but oats and seeds absorb water and I was wondering can I multiply amounts up by 1.25 Or would that be too much for tin. Alternatively I could make up dough, weigh it and cut off excess? Has anyone any ideas. I've been told that I can allow for moisture evaporation in oven of roughly 20%
basically my loaf pans have been crap as they're too small and I want to maximise size without loaf collapsing in tin - advice appreciated
Hi I have read somewhere how to calculate the correct amount of dough. Put your empty tin on the weighing scale and putit to 0. Fill with water Divide the amount by 1.9 and this will give you the correct amount of dough for your tin. You will then be able to look at your recipe and use bakers % to calculate your ingredients for your bread
Happy Baking
Liz
The number you divide by is determined by the bread you are going to bake. If you expect it rise 90% before bake, like a white bread, you are correct. But if you are baking a 100% rye bread that is expected to rise 70% before baking then you divide by 1.7 or a 75% whole what brad you might use 1.8 for an 80% rise. So it is the bread at hand that determines the amount to divide by.
Remember to like the pan with a waterproof plastic bag before filling with eater too.
Happy weighing
Well it's a seeded mix of 20% whole meal and white so I'm multiplying by 0.65 and hopefully th do it - I can fill to 1450g so that's a dough weight of approx 942g thanks for the maths :)