If this video helped you understand one aspect of baking, then I highly recommend you check out the Baking Assistant. Get answers to all your questions and never struggle again with recipes. See what people are saying and get it today, you will not be disappointed. Available in Asia tdithailand.company.site/ Brand new Canadian Store no-bs-baking.company.site/
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!!
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.
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.
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.
@@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 ?
@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.
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.
If this video helped you understand one aspect of baking, then I highly recommend you check out the Baking Assistant. Get answers to all your questions and never struggle again with recipes. See what people are saying and get it today, you will not be disappointed.
Available in Asia tdithailand.company.site/
Brand new Canadian Store
no-bs-baking.company.site/
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!!
Hahahaha funny how it works huh?
I just relooked this video. It's a good one. A lot of good info here.
Ps . You are totally welcome.
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.
I just tune in for the surf music! 😄 Just kidding, this is very informative stuff on this channel! Thank you!
Hahaha. Thanks Barry.
Cheers
Thank you so much 💓
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.
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.
@@nobsbaking6391 Really appreciated Sir. Thank you so much for the answer. Need a time to learn your explanation.
@@fxsound2899
Google translate 😃
@@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 ?
@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.
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.
I never heard that before. Can you send me a link to information that confirms your statement.
Thank you
JP
Another exampleas to why the metric system is far superior to whatever the hell system Americans use!😂