Thanks 🙏🏻 Jack, I love geeking 🤓 out on bakers percentages and maths! (I’m sad, I know!😂) Another great video and so looking forward to the ‘Home Bakers Club’ 👏🏻🙌🏻👌🏻👍🏻
You did a great job explaining. Here is an alternate way to get the same results. Divide the new loaf 1011g by the original recipe 842 g. That means the new loaf is 1.2 times the size of the original. I multiplied each of the ingredients by 1.2. This also works if the new loaf needs to be smaller. (Like I said earlier, I am a mathematician. You get an A+☺️
Lol, I just said the same thing. I’m forever scaling recipes up and down, and often at weird factors like .75 or something. (Not just doubled or halved, IOW.)
I'm a cross mutiply and divide kinda gal. Gotta love math, cause all these different ways work! And we can choose the way that fits with how our brains work. For example, my kiddo struggled learning regular long multiplication but caught on to lattice multiplication no problem. Here yours is quicker due to less steps. I homeschool my kiddo and I like to do these little exercises of how many different ways you can come at a question. I think it helps truly understand math besides just having one formula for one type of question.
Jack, your 'Sourdough 101' got me through the covid years and beyond! My starter from 2020 is still going strong. I use your scrapings method, of course! I bake 2 loaves at once, use a dark rye starter, a 50:50 mix of white whole wheat and bread flour (1100 grams total, organic King Arthur) at 73% hydration, and 22 grams of pink salt. I pull the starter out of the fridge and feed the 20 grams of left-over scrapings (50 grams dark rye flour and 50 grams water) the night before my dough day (add water, mix, add flour, mix). The next morning, I mix the dry wheat flours, add the water, and let the mixture hydrate, covered, for an hour. Then I mix in the starter a bit, then mix the salt in well. Let it sit, covered, for an hour, then go through your stretch and fold cycle every 20 minutes, covered in between, until I get a window pane (usually 4-6 stretch and folds). Then, I bulk ferment for 3-5 more hours until it's risen by about 33%. Then divide, preshape, cover and wait 20 mins, and shape. Put the shaped butards into dishcloth-lined and white whole wheat-floured meatloaf pans, folding the dishcloth ends over to cover the dough. Let rest on the counter for 20 mins, and pop them into the fridge overnight to retard. Bake in a preheated 450 degree oven on preheated cast iron Lodge 10" griddles, with two small trays of boiling water added after the second loaf goes in, for 20 minutes, then remove the water trays and turn down the heat to 400 degrees F and bake for 12 more minutes. Then cool an cooling racks for several hours. Then I slice and freeze both loaves (reserving a big end fresh for that day and the next morning). I look forward to an over-easy egg, ½ avocado, slice of lightly toasted and gently microwaved sourdough toast with a tbs of Bon Maman jam (blueberry, raspberry, strawberry, or four fruit) on the side, every morning. With a cup of coffee, it's the perfect breakfast. Thanks so much for all your videos!
Thank you for taking the time to calculate all this out for us. I have at least 4 different sizes of pans and can’t wait to figure it out for what I use here. You’re the best…per usual!
OMG, after making many loaves using your recipe and thinking they are on the small side, it never dawned on me that my tin was too big for the amount of dough I was using. I have now measured the volume of my tins and used your calculation, can’t wait to bake the next loaf using the correct amount of dough 😂 Thank you so much 🙏🏻
Maybe it's just me Jacky, but multiplying the tin (pan) volume by 0.6 or 60% is more straightforward than dividing by 1.78. BTW, Thrilled to see the old Crayola easel blackboard! Cheers!
I am so glad you did this, and experimented with it. I am like the queen of conversion with cake recipes and cake pan sizes and such, but bread is different. This helps me a lot, thank you!
Totally needed this. My mind is blown. *EDIT: I just used this method and it worked PERFECTLY! I have a large loaf tin and I've never been able to get the correct amount of dough for it, until now. Thank you SO much Jack. You continue to deliver awesome content with every video.
At last Jack a damn good informative film and very, very usefull! I loved it and will find your calculations very beneficial. This is a subject that many of us homebakers have pondered over for a number of years! THANKS VERY MUCH.
You have many useful videos but this one for me is ONE OF THE MOST USEFUL videos around. I’ve been trying workout on my own how much dough I needed for the variety of tins I have. This will go a long way to solving one of the many problems I have in life! Thank you very much putting this on.
Jack, I finally got my hard copy of your cookbook and it’s BEAUTIFUL! Totally worth the wait. I already had the e-book, so knew what it looked like, but the hard copy still blew me away, its so lovely. Thank you for teaching me how to make bread. I’m tweaking my own recipes at this point, failing and learning, and having a ball. My last ‘failure’ (mis-measured flour by about 200g 😳) ended up absolutely delicious after ‘fixing’!! You remind me of one of my favorite mottos: “Do your best, and smile at the rest.”
Thank you, Jack! I recently purchased some small tins and was wondering how to figure out how much dough to put in each. I'm no math whiz but your explanation was very clear and I'm sure I can do that.
Brilliant ! I have struggled with this for years. I have been blaming the rise in the dough recipe but actually... not enough dough for the tin. Cheers !!!
Thank you so much for this amazing video. I am so sick of my current 2lb loaf tin, my loaves keep sticking. So I am moving to a new tin, but the problem is that I can't find a better tin in the same dimensions of my old one. This video will help me work out how much dough will be optimal for the new tin. Now all I need to work out is how much linseed will work for a loaf... I'm almost brave enough to try a loaf with linseeds.
It would be really handy to have these sorts of numbers for lidded pans, such as a Pullman loaf pan, as well. I also just got your book in the mail yesterday and it looks awesome!
I have been waiting for something like this. My loaf tins are not standard size making my loaves rise in a different way than I see in your videos. It's not a big deal but it would be nice to have a loaf that looks neat.
Excellent presentation and another reason for doing all your baking using the metric system...I also make sausage as a hobby and have done the "math" in my recipes so I can use any weight of meat to make a batch of sausage...I really don't understand why here the states we haven't moved beyond the teaspoons, tablespoons and pounds and ounces...at any rate keep up the good work!
Please don't leave us..I just found you Jack and your beautiful personality and extremely useful tips are helping me produce the best breads EVERRRRR🎉🎉🎉🎉🎉🎉
Jack! Your video on bread, pan sizes and the amount of dough needed for a particular bread pan was life-changing for me! I was putting two little bread dough into the pans I had and I was becoming bummed out because my bread loaves didn’t look like they do on RUclips. But now I can use your formula and things will be better. Thank you sir! This was the best video, I’ve seen on RUclips about breadmaking, and you are the man!
This was a brilliant presentation. I had forgotten the water in the dish calculation. And I knew there had to be a way to do these calculations WINNER🎉. I have a challenge though. How do I scale down a recipe for a smaller pan?
Thanks, this was very informative. It would be nice to have a formula for baking inside Dutch ovens too, both round and oval ones. I might figure that out myself through trial and error.
Thanks Jack! I use 100 - 120 g of milled flour and then add white flour to make 300 g. I only know that because I've been doing it weekly for a while now. 😄 Love and blessings!💜
Can you do a video on the best way to keep bread fresh, with comparisons: - Freezing - Wrapping in clingfilm - Bread bin - Wrapping in paper - Other options?
It should be against the law to be able to make amazing bread like you do and be so smart to figure out how to adjust the recipe to fit the pan. You are brilliant!! Thank you so much for this information.
Great video Jack. To me you are, and here I quote, "My mate Jack who advises and helps me with my bread making." I've been bread making with you since I retired in 2018 and it never fails to amaze me how well my bread turns out. Thank you for communicating on my level, LOL
Thank you for the info! I am one of those 'mental" bakers that mills my flour and if you haven't tried it, PLEASE do. You might really love it❤ (use a mill, not a blender) Much love from Texas, USA.
Wonderful job Jack. Thank you so much. I started devouring your tutorials about two weeks ago. Bought the book and baked my first white loaf last weekend. Loved your knead, wait, and fold approach. Easy method with little hand strain and I am sure my efforts will get better with practice. During the bread baking experience, I had a couple of questions. First was what your standard loaf tin was in terms of what tins I have available. This video has fixed the issue given that your base tin is 1500g and I have weighed each of my tin size water weights and now can adjust appropriately. By the way, do you know what the conversion factor would be if I wanted a pullman loaf with a cover given that the bread needs to reach to top but not get compressed by the cover? Second, I felt that the hydration level was inadequate (good results but not as easily worked as your examples). Given previous bread baking, I think that the moisture level of my flour is the problem - in northeast US where the dry house temperatures tend to decrease the moisture. Do you have a video on finding out the moisture level and adjusting the ingredients accordingly?
At last! I actually have two tins the same size as the one you used in your eample. Funny thing is, I use the same amount of ingredients for my loaves. Ain't Baker's Math cool? 😊 Great video, thanks!
I've been closing in on the number for my flour and seems to be 1.75 for a white yeasted bread. At least now I know that I am on the right track with my line of thinking and not completely bonkers for trying to figure out the different pans.
Until this video it never occurred to me. Nobody knows what size pan I'm using. And I didn't know it mattered. Now I realize I'm going to need a different recipe for every pan I have!
Why did you make me realize that I had a problem with my dough volume when I didn't know I had one ?! . Thanks a lot. Luckely it didn't last long since you provided the solution ( and very well explained by the way ) to the problem I didn't know I had ! All ends well. Ouf😮💨
You've answered a question I had. In the US, a standard loaf pan is 8 1/2" x 4 1/2" x 2 1/2". The volume of my pan vs your pan may be the same even though the dimensions are different. I didn't know if your 842g loaf would work in my pan. I know what the visual of your dough looks like in your pan, but I'm not sure if I'll get the same visual of how much puff over the edge of my pan would look the same as yours. Additionally, we measure everything. The use of a scale to a home baker is seen as somewhat odd. However, the variables as far as flour goes could be a game changer. In the process of getting flour out of the container, I may be compressing the flour which in turn increases the overall weight of the flour in the recipe. Weighing seems much more logical. Thanks.
So I watched you and this video two times just to make sure I got everything right and then I went to do and apply your technique to my Pullman pan that you love to use and guess what? Or have you already guessed and know what I’m gonna or say? Pullman pants have holes in the bottom.😅 Now what?😂 PS … my sweet man you have been a life-changing phenomenon in my breadmaking after 50 years. I thank you kindly for that. Now back to the Pullman……..
Started watching your vids last month and can whip up a loaf quite handily now with a lot less mess. They don't puff up quite as magnificently as yours but last week I did check the volume ratio based on my 1.7l and 1.1l tins and found that roughly 40% of the tin volume puffs up to just top of the tin after a 90 min 2nd rest. I usually split your recipe into two 1.1l tins out of convenience but I do want to have a go at making a grandly stout loaf like yours. What would say is the absolute limit you can fill a tin without risking the 2nd rise overflowing right off the edges?
It's a lot simpler to divide the target dough weight (1011g) by the initial dough weight (842g) to get the factor (1.2) Then just multiply each ingredient by the factor. 500g (flour) times 1.2 equals 600g, and so on.
"Yeast Breads Breads that contain yeast are most affected by higher elevations because the lower air pressure makes dough rise faster, resulting in dry or misshapen loaves after baking. For your recipes to turn out right, you will need to experiment with your bread-making supplies and processes" & (further down in the article) - options are: * Decrease yeast and use ice water with yeast to slow the reaction * Bake bread above a pan of boiling water to increase moisture, removing the water during the last 15 minutes of baking * Decrease proofing time; let loaf rise to 1.5 times its size rather than double * Try punching dough down twice * Decrease flour or increase liquid (if necessary) P.S. I moved to a higher altitude and have heaps of drama trying to now get a decent loaf. My best loaf came from a Dutch oven, and putting water into an ovenproof dish in the bottom of the oven from the start of cooking.
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Here's your Cheat Sheet: www.bakewithjack.co.uk/articles/bread-making Scroll to the bottom to find out what I ACTUALLY do 🙂
hahaha! Thank you :)
Thanks 🙏🏻 Jack, I love geeking 🤓 out on bakers percentages and maths! (I’m sad, I know!😂) Another great video and so looking forward to the ‘Home Bakers Club’ 👏🏻🙌🏻👌🏻👍🏻
Yeah, I’ll be doing what you actually do Jack!
Link doesn’t work! Not found
You did a great job explaining. Here is an alternate way to get the same results. Divide the new loaf 1011g by the original recipe 842 g. That means the new loaf is 1.2 times the size of the original. I multiplied each of the ingredients by 1.2. This also works if the new loaf needs to be smaller. (Like I said earlier, I am a mathematician. You get an A+☺️
Yes. I find this method much more intuitive.
Lol, I just said the same thing. I’m forever scaling recipes up and down, and often at weird factors like .75 or something. (Not just doubled or halved, IOW.)
Like it.
I'm a cross mutiply and divide kinda gal. Gotta love math, cause all these different ways work! And we can choose the way that fits with how our brains work. For example, my kiddo struggled learning regular long multiplication but caught on to lattice multiplication no problem. Here yours is quicker due to less steps. I homeschool my kiddo and I like to do these little exercises of how many different ways you can come at a question. I think it helps truly understand math besides just having one formula for one type of question.
Two brilliant solutions!
Jack, your 'Sourdough 101' got me through the covid years and beyond! My starter from 2020 is still going strong. I use your scrapings method, of course! I bake 2 loaves at once, use a dark rye starter, a 50:50 mix of white whole wheat and bread flour (1100 grams total, organic King Arthur) at 73% hydration, and 22 grams of pink salt. I pull the starter out of the fridge and feed the 20 grams of left-over scrapings (50 grams dark rye flour and 50 grams water) the night before my dough day (add water, mix, add flour, mix). The next morning, I mix the dry wheat flours, add the water, and let the mixture hydrate, covered, for an hour. Then I mix in the starter a bit, then mix the salt in well. Let it sit, covered, for an hour, then go through your stretch and fold cycle every 20 minutes, covered in between, until I get a window pane (usually 4-6 stretch and folds). Then, I bulk ferment for 3-5 more hours until it's risen by about 33%. Then divide, preshape, cover and wait 20 mins, and shape. Put the shaped butards into dishcloth-lined and white whole wheat-floured meatloaf pans, folding the dishcloth ends over to cover the dough. Let rest on the counter for 20 mins, and pop them into the fridge overnight to retard. Bake in a preheated 450 degree oven on preheated cast iron Lodge 10" griddles, with two small trays of boiling water added after the second loaf goes in, for 20 minutes, then remove the water trays and turn down the heat to 400 degrees F and bake for 12 more minutes. Then cool an cooling racks for several hours. Then I slice and freeze both loaves (reserving a big end fresh for that day and the next morning). I look forward to an over-easy egg, ½ avocado, slice of lightly toasted and gently microwaved sourdough toast with a tbs of Bon Maman jam (blueberry, raspberry, strawberry, or four fruit) on the side, every morning. With a cup of coffee, it's the perfect breakfast. Thanks so much for all your videos!
Thank you for taking the time to calculate all this out for us. I have at least 4 different sizes of pans and can’t wait to figure it out for what I use here. You’re the best…per usual!
Brilliant! I love this approach!
OMG, after making many loaves using your recipe and thinking they are on the small side, it never dawned on me that my tin was too big for the amount of dough I was using. I have now measured the volume of my tins and used your calculation, can’t wait to bake the next loaf using the correct amount of dough 😂 Thank you so much 🙏🏻
Brilliant Jack, so useful. Many thanks for keeping us all so well informed. 😊
Great use of the chalkboard easel! (Also, very useful, thanks Jack!)
Wow. Thank you SO much. This is tremendous help
This is a brilliant video, thank you for helping us understand 🙏
You're awesome! I can see this being useful in other bread situations, too. Thanks, Jack!
Recently discovered your channel and love your down-to-earth style. So much in fact that I ordered your book - VERY excited about its arrival!
I've been trying to figure this out forever. Thanks Jack. Looking forward to trying this out.
Very useful. Thank you Jack.
Maybe it's just me Jacky, but multiplying the tin (pan) volume by 0.6 or 60% is more straightforward than dividing by 1.78. BTW, Thrilled to see the old Crayola easel blackboard! Cheers!
Who else hits the like button before even watching the video? 😁
Guilty 😅
Guilty
Always🎉
Absolutely ❤
You caught me !
Thank you Jack, this has been my problem for years.... Your explanation is great!
Immensely helpful, sir. Thank you!
Excellent explanation and a great resource
You,ve been a great help again, thank you!!! Love from the Netherlands
Thank you - very practical and necessary TIP!
I am so glad you did this, and experimented with it. I am like the queen of conversion with cake recipes and cake pan sizes and such, but bread is different. This helps me a lot, thank you!
Totally needed this. My mind is blown.
*EDIT: I just used this method and it worked PERFECTLY! I have a large loaf tin and I've never been able to get the correct amount of dough for it, until now. Thank you SO much Jack. You continue to deliver awesome content with every video.
Thank you for teaching us Jack
I loved this video!! I majored in mathematics in college and was a computer programmer..this is definitely my kind of thing☺️
At last Jack a damn good informative film and very, very usefull! I loved it and will find your calculations very beneficial. This is a subject that many of us homebakers have pondered over for a number of years! THANKS VERY MUCH.
Thank you Jack…always helpful.
Brilliant, thanks Jack!
You have many useful videos but this one for me is ONE OF THE MOST USEFUL videos around. I’ve been trying workout on my own how much dough I needed for the variety of tins I have. This will go a long way to solving one of the many problems I have in life!
Thank you very much putting this on.
This will be very useful. I have some miniature bread tins and it is hit and miss if I get the correct weight of dough. Thank you Jack.
Jack, I finally got my hard copy of your cookbook and it’s BEAUTIFUL! Totally worth the wait. I already had the e-book, so knew what it looked like, but the hard copy still blew me away, its so lovely.
Thank you for teaching me how to make bread. I’m tweaking my own recipes at this point, failing and learning, and having a ball. My last ‘failure’ (mis-measured flour by about 200g 😳) ended up absolutely delicious after ‘fixing’!!
You remind me of one of my favorite mottos: “Do your best, and smile at the rest.”
Thank you for your BRILLIANCE, Jack!
I've been needing this video for a good long while now.
This is sorcery of the most welcome kind. Thank you!
A great video, thanks for you help. I always have trouble with this. :)
That was interesting and fun 😄 thank you Jack
Brilliant. I’ve always wondered how you would do that.
Thank you, Jack! I recently purchased some small tins and was wondering how to figure out how much dough to put in each. I'm no math whiz but your explanation was very clear and I'm sure I can do that.
Thank you!!! This is SO awesome!
I've been trying to figure out what I needed to do to fill my tin - now I know :) *hugs!!
omg, for years i havent been using enough dough for my tins,cheers jack youre a star.
Thank you so much!!❤
I have been needing this!! Fudging it for 3 years!!
Nice one Jack… really helpful. 👏👏
Thank You So Much for this one. I make larger batches of dough, can never quite figure how much goes where other than eyeball it. 🍒
Great info! I have an alternate way also. Volume of pan x 7.3.
Awesome video and content! I'm ready to buy weird tins to just have fun with this now.
Thanks, for valuable information.
Great maths lesson Jack. Love it ❤😊
Just when I think I've learned enough, you teach me more. Mind blown!
Brilliant !
I have struggled with this for years.
I have been blaming the rise in the dough recipe but actually... not enough dough for the tin.
Cheers !!!
Weighed and measured all my bread tins this AM.
WOW... off by almost 10%
Can't wait for next bake.
Thank You!!!
Thank you so much for this amazing video. I am so sick of my current 2lb loaf tin, my loaves keep sticking. So I am moving to a new tin, but the problem is that I can't find a better tin in the same dimensions of my old one.
This video will help me work out how much dough will be optimal for the new tin.
Now all I need to work out is how much linseed will work for a loaf... I'm almost brave enough to try a loaf with linseeds.
Another excellent and amusing delivery. Like the maths!
Loved this! I am a math person so I like knowing how to do things like this!
It would be really handy to have these sorts of numbers for lidded pans, such as a Pullman loaf pan, as well. I also just got your book in the mail yesterday and it looks awesome!
I was thinking the same. It is somewhere in the internets though, Im sure I've seen it.
I just put a plastic bag into my Pullman pan (since mine has 3 vent holes in the bottom), then measured the water.
I have been waiting for something like this. My loaf tins are not standard size making my loaves rise in a different way than I see in your videos. It's not a big deal but it would be nice to have a loaf that looks neat.
Excellent presentation and another reason for doing all your baking using the metric system...I also make sausage as a hobby and have done the "math" in my recipes so I can use any weight of meat to make a batch of sausage...I really don't understand why here the states we haven't moved beyond the teaspoons, tablespoons and pounds and ounces...at any rate keep up the good work!
Please don't leave us..I just found you Jack and your beautiful personality and extremely useful tips are helping me produce the best breads EVERRRRR🎉🎉🎉🎉🎉🎉
Wowwww, THANKYOU THANKYOU THANKYOU, for this video!!!! 👏🙌😍
Jack! Your video on bread, pan sizes and the amount of dough needed for a particular bread pan was life-changing for me! I was putting two little bread dough into the pans I had and I was becoming bummed out because my bread loaves didn’t look like they do on RUclips. But now I can use your formula and things will be better. Thank you sir! This was the best video, I’ve seen on RUclips about breadmaking, and you are the man!
wahooo! Thank you, so happy to have helped :-)
Thank you for the cheat sheet. A person on Sourdough Geeks sent me your way!
Thank you.
Yes, clever Jack🙏
This was a brilliant presentation. I had forgotten the water in the dish calculation. And I knew there had to be a way to do these calculations WINNER🎉. I have a challenge though. How do I scale down a recipe for a smaller pan?
Thanks, this was very informative. It would be nice to have a formula for baking inside Dutch ovens too, both round and oval ones. I might figure that out myself through trial and error.
You never fail to amaze me on your vast amount of knowledge!
I didn't know it was possible, but Jack you have just made me love bread even more by using maths.❤❤❤❤
I love this guy and today his bread math is exciting and brain exploding. I want to get my head around this one for sure.
:-)
Brilliant!
Thank you
Thanks Jack!
I use 100 - 120 g of milled flour and then add white flour to make 300 g. I only know that because I've been doing it weekly for a while now. 😄
Love and blessings!💜
Nice one, Jack. Cheers…
👍🇬🇧😁
Thanks
Can you do a video on the best way to keep bread fresh, with comparisons:
- Freezing
- Wrapping in clingfilm
- Bread bin
- Wrapping in paper
- Other options?
It should be against the law to be able to make amazing bread like you do and be so smart to figure out how to adjust the recipe to fit the pan. You are brilliant!! Thank you so much for this information.
Great video Jack. To me you are, and here I quote, "My mate Jack who advises and helps me with my bread making." I've been bread making with you since I retired in 2018 and it never fails to amaze me how well my bread turns out. Thank you for communicating on my level, LOL
Nice one Roger, my pleasure :-)
Can’t wait for the HBC {home bakers’ club} ❤️
According to the patron saint of bread making, Raymond Calvel, you use 260g/L in an open tin, and 245g/L for a closed tin.
Thank you Jack, that was very helpful. In the past when needing to make the the dough slightly larger I would simply guess. (educated guess) 😉
i'm now going to test on my old go to tin!!! why?? thanks Jack
Thank you for the info! I am one of those 'mental" bakers that mills my flour and if you haven't tried it, PLEASE do. You might really love it❤ (use a mill, not a blender) Much love from Texas, USA.
Math. Ugh. BUT Jack! I got it because you explained it absolutely brilliantly! Yet another very impressive lesson from the Master!
Wonderful job Jack. Thank you so much. I started devouring your tutorials about two weeks ago. Bought the book and baked my first white loaf last weekend. Loved your knead, wait, and fold approach. Easy method with little hand strain and I am sure my efforts will get better with practice. During the bread baking experience, I had a couple of questions.
First was what your standard loaf tin was in terms of what tins I have available. This video has fixed the issue given that your base tin is 1500g and I have weighed each of my tin size water weights and now can adjust appropriately. By the way, do you know what the conversion factor would be if I wanted a pullman loaf with a cover given that the bread needs to reach to top but not get compressed by the cover?
Second, I felt that the hydration level was inadequate (good results but not as easily worked as your examples). Given previous bread baking, I think that the moisture level of my flour is the problem - in northeast US where the dry house temperatures tend to decrease the moisture. Do you have a video on finding out the moisture level and adjusting the ingredients accordingly?
I've missed the chalkboard Jack. Lol reminds me of the days before CoVid. Thank you for the cheat sheet; my math was never much good.
At last! I actually have two tins the same size as the one you used in your eample. Funny thing is, I use the same amount of ingredients for my loaves. Ain't Baker's Math cool? 😊 Great video, thanks!
Thanks!
Thank YOU :-)
I've been closing in on the number for my flour and seems to be 1.75 for a white yeasted bread. At least now I know that I am on the right track with my line of thinking and not completely bonkers for trying to figure out the different pans.
Until this video it never occurred to me. Nobody knows what size pan I'm using. And I didn't know it mattered. Now I realize I'm going to need a different recipe for every pan I have!
Why did you make me realize that I had a problem with my dough volume when I didn't know I had one ?! . Thanks a lot.
Luckely it didn't last long since you provided the solution ( and very well explained by the way ) to the problem I didn't know I had ! All ends well. Ouf😮💨
Jack,
What about a Rye Bread Recipe?
Would you use the 100% Whole wheat figure?
THX
I have to hit the rewind button over and over and over again so that I can hear that famous “ROLL IT!” Oh yes, life’s simple pleasures!
Ha! I'd it worked out as 1.7 and I've been using that with a 66% hydration white dough
This is a genius video, it drives me mad, tin makers often don't tell you how much dough should be added. Thank you, thank you, thank you
You've answered a question I had. In the US, a standard loaf pan is 8 1/2" x 4 1/2" x 2 1/2". The volume of my pan vs your pan may be the same even though the dimensions are different. I didn't know if your 842g loaf would work in my pan. I know what the visual of your dough looks like in your pan, but I'm not sure if I'll get the same visual of how much puff over the edge of my pan would look the same as yours. Additionally, we measure everything. The use of a scale to a home baker is seen as somewhat odd. However, the variables as far as flour goes could be a game changer. In the process of getting flour out of the container, I may be compressing the flour which in turn increases the overall weight of the flour in the recipe. Weighing seems much more logical. Thanks.
🙏🏽🌈💐 give the man a prize. I’ve been thinking this question for years and forgetting to ask
WOW.. I need a drink after watching this video...lol
So I watched you and this video two times just to make sure I got everything right and then I went to do and apply your technique to my Pullman pan that you love to use and guess what? Or have you already guessed and know what I’m gonna or say? Pullman pants have holes in the bottom.😅 Now what?😂
PS … my sweet man you have been a life-changing phenomenon in my breadmaking after 50 years. I thank you kindly for that. Now back to the Pullman……..
Started watching your vids last month and can whip up a loaf quite handily now with a lot less mess. They don't puff up quite as magnificently as yours but last week I did check the volume ratio based on my 1.7l and 1.1l tins and found that roughly 40% of the tin volume puffs up to just top of the tin after a 90 min 2nd rest. I usually split your recipe into two 1.1l tins out of convenience but I do want to have a go at making a grandly stout loaf like yours. What would say is the absolute limit you can fill a tin without risking the 2nd rise overflowing right off the edges?
It's a lot simpler to divide the target dough weight (1011g) by the initial dough weight (842g) to get the factor (1.2) Then just multiply each ingredient by the factor. 500g (flour) times 1.2 equals 600g, and so on.
I'm a mile high in Denver. How much difference does altitude make? Awesome content Jack, love the book :)
"Yeast Breads
Breads that contain yeast are most affected by higher elevations because the lower air pressure makes dough rise faster, resulting in dry or misshapen loaves after baking. For your recipes to turn out right, you will need to experiment with your bread-making supplies and processes" & (further down in the article) - options are: * Decrease yeast and use ice water with yeast to slow the reaction
* Bake bread above a pan of boiling water to increase moisture, removing the water during the last 15 minutes of baking
* Decrease proofing time; let loaf rise to 1.5 times its size rather than double
* Try punching dough down twice
* Decrease flour or increase liquid (if necessary)
P.S. I moved to a higher altitude and have heaps of drama trying to now get a decent loaf. My best loaf came from a Dutch oven, and putting water into an ovenproof dish in the bottom of the oven from the start of cooking.
Do you have also a formula for the baskets?