Admin
The ratio of the volume of the mold and the weight of the dough for baking bread

It turns out that the choice of the form also depends on the piece of dough that you want to put in it, and the quality and appearance of the bread also depends on this.

Good to know the volume of the bread form in liters (fill the dish with water and pour the water into the measuring cup) before placing the proofing dough in it.

1.to get bread with medium density crumb - put 245 g of dough for each liter of volume bread mold (if the oven is with a closed lid).

2.to get bread with medium density crumb and a round hat at a loaf - put 260g / l, (if the oven is without a lid)

3.to get a round loaf hat for very dense types of bread - put 275 g of dough per liter of mold.

For example, if the form is three-liter, then you can bake in it, without a lid,
260 x 3 = 780g dough for medium crumb bread.

Hearth bread is only allowed to stand in "molds" (cassettes, baskets made of vine), but it is baked without them, on a clean hearth of a heated oven

It is clear that if the form is too spacious, then the baked loaf will turn out to be squat, wide in appearance.

What if close shape, then the dough will spill over the sides and sag, baking into an ugly lumpy top or bread with a huge mushroom-like cap on a small "leg".

Medium crumb bread
mold size in liters / raw dough weight in grams
1,0 - 245
1,5 - 370
1,8 - 440
2,0 - 490
2,2 - 540
2,5 - 610
3,0 - 735
3,5 - 860

Bread with medium density crumb and a round loaf hat
1,0 - 260
1,5 - 390
1,8 - 470
2,0 - 520
2,2 - 570
2,5 - 650
3,0 - 780
3,5 - 910

Bread with a round head on the loaf for very dense types of bread
1,0 - 275
1,5 - 410
1,8 - 495
2,0 - 550
2,2 - 605
2,5 - 690
3,0 - 825
3,5 - 960

This formula "Ratio of mold volume and weight of dough for baking bread" is also valid for a bread machine.
When kneading the dough in a x / oven, it is necessary to regulate the amount of dough and the volume of a bucket x / oven, the more ingredients you put, the larger and denser you will get the finished bread.
In this position bread maker it will be difficult to knead the dough in a large volume (dough not kneading), you need to choose the right baking program, depending on the weight of the dough, and the bread will turn out to be dense, and sometimes unbaked, raw.

I hope that such simple tricks will help you achieve good results and a beautiful flat bread cap

Admin
EXAMPLE of using the principle "The ratio of the volume of the mold and the weight of the dough for baking bread"

🔗
The bread was baked according to the principle of "free flight". I selected the shape for the weight of the finished dough, and then two proofings until the volume doubled, and then baking until tender.

The weight of the finished dough turned out to be 910 grams, for such a weight of the dough, a mold with a volume of 3-3.5 liters is needed, so that the bread turns out with a crumb of medium density and a round hat is obtained on the loaf, for which 260 grams of dough is taken for each liter of the mold volume.

The weight of the finished dough is 910 grams, the weight of the finished bread is 850 grams, the height of the finished bread “at the withers” is 12 cm - the pack was only 60 grams, or 6.5%.

The bread turned out to be so soft inside that I put it on its side to cool down, otherwise it sags under its own weight, the slicing of pieces does not hold its shape and falls to one side!

Everything turned out as it should - the bread was perfectly spaced in free flight, nothing bothers it, there is enough freedom in the form, the sides of the form are high and support the soft dough, the crumb is excellent in structure, porous!

The ratio of the volume of the mold and the weight of the dough for baking bread

The ratio of the volume of the mold and the weight of the dough for baking bread

The ratio of the volume of the mold and the weight of the dough for baking bread

The ratio of the volume of the mold and the weight of the dough for baking bread

The crust on top turned out to be my fault - the camera's battery was discharged, the bread had to be taken out of the mold and put on the wire rack, and the fotik had to be charged, then I had to put the bread back into the mold for clarity of the baking process - well, it turned out ...
But, all the same the picture is visible

Cook with pleasure and bon appetit!
Admin


Most bakers use a formula to determine the amount of dough for a certain size tins, because they bake the same dough in the same mold all the time. I bake different recipes all the time, because I study and read books and I have a huge collection of molds, so I basically measure the volume of each mold before baking: I put the mold on a scale, zero it and pour it into the mold from a jug of water. the weight of water is the volume of the mold in liters. This is how I know the volume of the form in liters.

then I see how much the dough grows according to such and such a recipe during fermentation, say, after kneading there was 0.6 l of dough and it grew to 3.4 l and stood up. 3.4 / 0.6 = 5.7 the dough has grown 5.7 times. if we let the dough grow to the maximum (before the first kneading), then this is how we know how much dough will fit into this form.

Let's say an 8x4 inch mold is 1.25L. I will need 2 such tins for bread dough with an initial volume of 0.6l, growing to a volume of 3.4l. In each I will put half of the dough (0.3l), it will grow there to the brim during the proofing, increasing by 4p, to a volume of 1.2l and then still grow in the oven, above the edges, by 20-50%, depending on the recipe and type of yeast.

The question is thus very controversial. Some types of dough can increase by 2p, others by 6-7r if allowed to grow to the maximum. some types of bread are baked with a very high head, almost half of the dough volume after baking will be above the form, while others - almost flush with the edges of the form. So I can't tell you exactly.

And the 8x4 inch forms are just so called. in fact, they all vary quite a bit in terms of parameters, by 15-20% for sure! and in two 8x4 molds, but different amounts of water and, accordingly, dough will fit from different manufacturers. So the way out is to decide what shape you want the baked loaf with, with what head, and look at the dough in a measuring container when it grows to the maximum (or to the increase you need to get either heavy-dense or airy bread), respectively, choose the molds and the amount dough into each mold.

baba nata
Admin, hello! Forgive me if I write something wrong. I have a Rollsen 1160 bread maker, there are 2 sizes of bread - 700 and 900. Bucket size - 2 liters. When will you get 900g bread? I bake with sourdough.
Admin
Quote: Baba Nata

Admin, hello! Forgive me if I write something wrong. I have a Rollsen 1160 bread maker, there are 2 sizes of bread - 700 and 900. Bucket size - 2 liters. When will you get 900g bread? I bake with sourdough.

The amount of flour 450-500 grams - finished bread about 700-750 grams
The amount of flour 550-600 grams - ready-made bread is about 900-1000 grams
WolfsAngel
Good day!

At the beginning of the topic, a table of ratios of volumes of dough and forms, it is applicable to both wheat and rye dough.
Rye dough does not rise as much as wheat dough, and its volume by weight can have even more.
Explain, please, I just can't figure it out with my forms - how to correctly bookmark according to the authors' recipes.
Thank you!
Admin

Good day!

It depends on what kind of rye dough we are talking about.
Wheat-rye dough rises well, and its structure is quite soft and loose.

You should pay attention to the recommended amount of flour when kneading dough into your bread maker, model x / oven. Choose the best option, assuming that the dough will rise.
It is optimal to bake bread from 400-500 grams of flour.

If the instructions contain 400 grams of flour, then there is no point in baking bread from 250-300 grams of flour, the bread can turn out to be small and low, and with a large bucket it will also creep along the wide bottom.
WolfsAngel
Admin, good evening!
C / P no, I bake in the oven and the whole process by hand and by hand.

Why is my question about the tab of the test in the forms.

Yesterday I baked rye grain bread, spread on 3 forms L-11.
My shapes are identical, but oval, 0.85L in volume (forms L-11, are inferior by 50g)
So when the dough was laid out on the scales, I got about 630 g for 1 form (I don't remember exactly, I didn't have time to write it down), the weight of the finished product came out about 600 g.

HOW to measure rye dough to any shape?

I read your advice, but I can't figure out my pans.
Admin
First of all, answer yourself the question - what kind of bread do you bake under the name rye?
What we mean by "Wheat-rye bread"
What we mean by "rye-wheat bread"

The dough is different, the technology of kneading, proofing is different, baking is different.
Wheat rye dough is lighter and rises well.
Rye-wheat dough is heavy and low in gluten and does not rise well or quickly enough.

Bookmark the dough at 1 / 3-1 / 2 shape (take measurements yourself) and the dough should rise no more than twice, it is no longer worth it, it can stop and fall, fall off.
IN saucepan, as a rule, hearth bread, wheat-rye, is baked, which is first fermented in a special form, or on paper, and then after the second proofing it is placed in hot pot for baking. And also the finished dough should be 1/2 of the pan - no more.
The rye-wheat dough will rise slowly and for a long time - wait and be patient.

After baking, the weight of the finished bread will always be less, since moisture from the dough evaporates from the hot oven, the bread loses weight.
To know the weight of the finished bread in advance, you need to multiply the weight of the recipe flour by about 1.5. If the flour is, for example, 400 grams, then the finished bread will be about 600-700 grams, depending on the composition of the dough and additives.
WolfsAngel
Quote: Admin
First of all, answer yourself the question - what kind of bread do you bake under the name rye?

Under this name, rye-wheat brewed grain bread with sourdough is obtained.

In the recipe for rye flour-450gr, wheat flour-160gr = almost 1/3. (Not counting the grain mixture and other ingredients).
Admin
Quote: WolfsAngel
Under this name, rye-wheat brewed grain bread with sourdough is obtained.

This kind of bread can be yeast
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