Any Pan - Dough Weight Calculations | US and Metric Conversion Simplified and Accurate.

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Any Pan - Dough Weight Calculations | US and Metric Conversion Simplified and Accurate.

Рет қаралды 4,922

Күн бұрын

Quick and accurate pan capacity to dough weight calculation for both metric and US measurements.
In this video we will look at evaluating pan size recommendations provided by 3rd party recipes as well as upscaling or downscaling recipes to accommodate different pans.
Your pan may be different than that used in the recipe you found or online channel you watched. This may not be a big deal however, all bakers know the importance of proper pan sizing. Too little dough can lead to issues with specific recipes whereas too much can be equally annoying when evaluating your finished product.
This video expands a bit more on my original "size matters" video delving a bit deeper into accurately calculating changes in pan sizes as they pertain to recipes provided in US volumetric measurements which is very common on the English speaking side of the internet.
I will provide you with the best US volumetric conversion for a more accurate volume to weight calculation for not only dialing in your recipe using ratio and proportion but also provide you with valuable information for evaluating a recipe as a whole.
We will look at different bread pan types, how to calculate bread pan size, dough weight to pan capacity, adjusting recipes, US metric recipe conversion, ratio and proportion as a tool for calculating recipe adjustments,
Enjoy
JP
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email: nobsbaking123@gmail.com
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00:00 Pan Size Calculation
01:00 Common Pans
01:56 Capacity Overview
02:53 Recipe Evaluation
04:25 Weight Ranges
04:55 2lb loaf tin review
05:56 US Capacity Calc.
07:40 US and Metric Recap
08:40 Adjusting Recipes
10:11 Problem solving
11:53 Summary
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#bakingscience
#ratioandproportion
#bakingtips
#bakingpan
#capacity

Пікірлер: 16

@swc2019 2 ай бұрын

I've been baking bread, of and on, for almost 13 years. I've read, researched, watched too many videos, and still am not sure of what I'm doing! FINALLY, the fog is clearing and things are beginning to make sense! Thank you so much for creating these videos!!

@nobsbaking6391 2 ай бұрын

Hahahaha funny how it works huh?

@nobsbaking6391 2 ай бұрын

I just relooked this video. It's a good one. A lot of good info here. Ps . You are totally welcome.

@LloydsofRochester Жыл бұрын

This is very useful, thank you. It could be even simpler in the total presentation, but I do like the screens. Not knowing this (or just being overwhelmed and intimidated instead of realizing it's simpler than we thought.) is the reason why most Americans don't make raised bread more than a few times and then get rid of their stuff or never use it again.

@barrychambers4047 Жыл бұрын

I just tune in for the surf music! 😄 Just kidding, this is very informative stuff on this channel! Thank you!

@nobsbaking6391 Жыл бұрын

Hahaha. Thanks Barry. Cheers

@RyeAvenue Жыл бұрын

Thank you so much 💓

@jgduvenhage Ай бұрын

It seems that the weight indication on a pan is that of the bread flour required for a full rise and not the total weight of the dough. This works for me.

@nobsbaking6391 Ай бұрын

I never heard that before. Can you send me a link to information that confirms your statement. Thank you JP

@fxsound2899 Ай бұрын

Hi Sir may i ask question? So now i'm looking a toast box on website after watched your video. The size 21.1cm x 10.1cm x 11cm = 2.344cm ( total size ) comes with a lid and written on the web for 450g dough capacity. Which i'm confused about is how do they know the total size of the pan for a 450g dough capacity? Is there a formula to calculate bread dough to fit in bread pan ( depends on bread pan with lid and lidless ) ? Your answer very help me. Thanks.

@nobsbaking6391 Ай бұрын

The answer is: These folks are saying that the pan can be used to produce a 450 gram loaf of bread I assume. That means your dough weight would need to be around 550 to 580 grams. This is only 24 % pan capacity. It Is very low but it can be done with basic white bread or even a 60% whole wheat but it will be a very light product with not much substance. Further you will need a good bread flour strong enough to give you a minimum of 3 x the rise in volume. It's alot to expect, but it is possible and many large industrial bakeries are around this level. I would recommend starting a bit higher... maybe 30%. Your pan is a "Pullman style" I assume with a lid. So you want the dough to get about 2 cm below the top of the pan before baking. The reality is you can make your dough as light as you want or as dense as you like with proper recipe balance, proper hydration and good flour. Start at 30% or around 700 grams dough weight and see how that works. You can always add or decrease dough weight pending the things I noted earlier. Good luck.

@fxsound2899 Ай бұрын

@@nobsbaking6391 Really appreciated Sir. Thank you so much for the answer. Need a time to learn your explanation.

@nobsbaking6391 Ай бұрын

@@fxsound2899 Google translate 😃

@fxsound2899 Ай бұрын

@@nobsbaking6391 Last question Sir. On the web, this pan size for 450g dough. So it means: 450g = flour weight only or 450g = total ingredients weight ?

@nobsbaking6391 Ай бұрын

@fxsound2899 If it says dough weight then that means the TOTAL WEIGHT OF THE DOUGH. As I said earlier, that's a small amount of dough. That is less than 20%, if your pan dimensions you stated are correct. Send me a link to the pan info. It sounds very strange.I want to see it. JP And please subscribe to the channel.