I've ordered two pullman pans; they are meant to be here in September. I tried to find a more local source, but could not, so I had to order from China. But they will be here eventually, and I will use these calculations to fit my bread pans. I am sure to be successful, even if my pans are two different sizes, I can make one lump and divide accordingly. You are so kind for explaining everything perfectly!
どうもありがとうございました！ I am very bad at math, and I( never would have figured this out by myself. Thank you so much for explaining this in such a detailed way. You are wonderful
Thank you so much for Video.I almost get it there, But I can’t see how could I work on recipe (BakerPercentage). Could you please let me know I really want to learn.Thank you
Hi Akino, I used your recipe and calculations, and I used the no knead (Konenai shokupan) method from Yasainohi and got a very good result from my new pullman pan. I tried the kneading method yesterday and it was a lot of messing about with very sticky dough. I baked it and tasted good; the slices are in the freezer. Today I recalculated (I had rounded down on my measurements and the dough didn't fully touch the top of the pan yesterday) and used the no knead method. I am happy to report the no knead method works brilliantly! The bread has just come out of the oven looking amazing and rectangular! Thank you for sharing how to calculate bread dough.
Hi, thanks very much for your help! I tried this recipe twice for my tin but there is not enough dough and I end up over-proofing while waiting for it to rise. Your recipe on your website has the same recipe used here (for 2 loaves), but I noticed the loaf tin volume is different. Is it 20×10×12 or is it 18.8(17.9)×9.9(9.3)×10.5? It actually makes a big difference (about 30%) to the volume. Also, your other video says to put in the oven at 190°, but here you say a cold start at 100°C. Which do you prefer? Again, thanks very much, I'm enjoying the process
Hello! Thank you so much for your formula for calculating the weight of ingredients depending on pan size. This is so useful! While calculating for my pan size, I noticed that you have a little mistake in your presentation concerning the weight in grams for the butter. My pan is 30 X 10 X 11 cm and I come up to 24 grams for the butter. For your pan (used in your example) it should come up to roughly 28 grams, yes? I hope you don't mind me telling you. This way, if I'm correct, you can review your presentation and it'll be exact. Thanks again for your help!
Hi I enjoyed your video. Thank you for posting this I always worry that the pan available versus the recipe. My loaf pan total size is 1824 cm³ ÷1160g dough= 1.57, so with the recipe i can only fill up 1 loaf pan?
Hi. I have a problem with how to measure pan size if following nama shokupan. Bread flour is 313g (that would include the one uswd for yudane) and Whipping cream is 34g... is the process for computation the same even if using whipping cream instwad of milk? I had my pan customised to 12.5×12.5×17 becausw i want a taller bigger slice bread... please help
so how a different question… if for a square pan, you multiply length x width (cm) and divide by 2 to get your weight in grams… how do you replicate this accurately for a round pan? Say for a 9” round. 9” is = to 22.86cm so would you just multiply 22.86x22.86/2 = 261 gram? or is there a more accurate way to? by using pi(3.14259)??
Hi Akino, Thank you the excellent video on how to calculate bread dough for pan. Please explain how to calculate yudane (bread flour and boiling water) for your nama shokupan recipe. I am having a difficult time trying to fiqure it out. Thank you
Hi thanx for the calculations as i want to know that my bread pullman tin 19.5x9.5x9.5cm so i have to take 237g bread flour I just want it to know that i did the calculations right or wrong???
This is a great video, but can i ask with regards to why the percentage of water is 71.8% (Is the protein percentage of the flour you use high ? ) eg above 11%. Because if that is the case then some people would need to use a lower percentage with regards to the Protein level of their flour.
Thank you very much for this super helpful video - I use mini pan when trying out new bread recipes and what you shared is very helpful for me to recalculate the recipes for my mini pan. I've applied what I learned from this video on your wholewheat shokupan recipe and the result is great! Perhaps you could do another video sharing how do we calculate the temperature and baking time for different pan size (if applicable) 😊
Hi, I just bought a mold like this, in the instructions it says don’t wash it but it has a strong smell of machine oil. I baked it for 40 minutes and applied avocado oil but I think i can still smell the machine oil on it. I guess it’s ok to wash it the first time?
For bread recipes you just have to divide each ingredient by the total amount of flour then times by 100 to get the percentage, ie: 270g water / 400g flour x 100 = 67.5% Hope that helps
Hi Akino, I love all your shokupan videos! Can I PLEASE ask you how to calculate the yudane (bread flour and water) for your Nama Shokupan. I want to be able to use my 13 X 4 X 4 pullman loaf pan. THANK YOU
45 mins baking seems a long time. i usually bake a 680g bread dough (in no lid loaf pan) on 180 degrees celcius for only 15 mins. Just want to be sure 45 mins is correct, and is it because it has a lid? Thanks. i am looking at purchasing a pullman loaf pan with lid at the moment, so glad i found you video :)
Thx so much for this calculation, that's really useful n easy to understand! I hv a better understanding for this calculation , really appreciated ❤🧡💛💚💙
Hi, I have a question please. When you say 225ml of water does it mean 225 grams of water? On my scale, 225ml of water weighs 206g only. I'm a little a confused please help.
good morning dear! I have a few questions to ask. I tried to make shokupan again, but this time I don't know why I had to redo the dough by slightly decreasing the water (like 10 grams) because it had really come too wet. I only have one mold so I only use half a portion. still came really good, apart from the fact that it was "slightly down" at the top it did not seem to have a solid consistency. I don’t know why?another question is ( but I’m glad lol) the bread I make is eaten on the same day, I didn’t have time to keep it. my problem is that i have a really small freezer, if i wanted to keep it outside how should i do?cut it into slices and put it in the plastic bag anyway? Do you have other advice? Thank you again and apologize for questions that may be silly! A big hug~
Answer for the first question: Maybe kneading is not enough. That happens if the gluten is not developed well. Second question: If the climate in your area is not hot and humid, you can keep the bread in a resealable bag, at room temperature. Slice each time you have. I don't recommend pre-slice, because it dry out quickly. Finish in a couple of days, in any ways.
repost from above: I just made a sourdough 40% rye, 60% bread flour total dough mix 718g. It never reached the lid had a bit to spare. It is my understanding that ryes can be denser and different flours also. Just finished a Orange-Raisin using a Tourte de Siegel 50/50 rye base 1016.1g total mix. Rose 1" over the top of my 8x4x4 pullman after bake. Calculating dough quantity is a little on the "past experience" side if not using standard bread flour.
Is this flour to water ratio correct ? I have followed the recipe exactly and my dough was far too wet to work with. Had to add 4 tbsp of flour and it was still very sticky. 🤔
So, the magic number is 4. I guess that is for your loaf. What if you use a different flour or have sourdough? One should find the correct coefficient for his loaf and his pan and after convert it to other pan, I guess. Thanks.
I just made a sourdough 40% rye, 60% bread flour total dough mix 718g. It never reached the lid had a bit to spare. It is my understanding that ryes can be denser and different flours also. Just finished a Orange-Raisin using a Tourte de Siegel 50/50 rye base 1016.1g total mix. Rose 1" over the top of my 8x4x4 pullman after bake. Calculating dough quantity is a little on the "past experience" side if not using standard bread flour.
I tried following this for my 25 x 12 x 10 loaf pan, but my dough is nowhere near as wet or sticky as in your kneeding video! i have no idea what went wrong :(
OK…I must be an idiot. Why did we calculate volume for 2,400 g gram volume / 580g, which obviously will come out to 4:1. What does that mean in terms of how much dough should go in the pan to bake? And why does that ratio work with the 3,900g pan? Why wouldn’t it be 3,900 / 580 at 7:1? Extrapolating what amount is flour in any bread recipe is always the same. Total weight / total percentage.
I've been looking for this kind of video for so long, thank you! And thank you youtube algorithm!
You bet!
Everything about you and everything you do ‘ FITS MY PAN ‘ in every way and every side.
I've ordered two pullman pans; they are meant to be here in September. I tried to find a more local source, but could not, so I had to order from China. But they will be here eventually, and I will use these calculations to fit my bread pans. I am sure to be successful, even if my pans are two different sizes, I can make one lump and divide accordingly. You are so kind for explaining everything perfectly!
merryboosters.com/pullman-bread-recipe/ I used this recipe, excellent results. 21X12X11 cm
Such a great video. very clear and easy to follow. I'll keep this in my list of must have lessons.
Thank you.
So glad to be of your help!
Thanks for watching!
Thank you! I’ve been looking for this information and haven’t seen anyone else explaining the percentage based on pan volume. Thanks.
This calculations is perfect for my pan. I apply this calculation to other bread recipe and it’s work!! Thank you so much!!
I really appreciate the calculations you provided.
Thank you for explaining how to calculate for any pan size. It was easy to understand.
Thanks for sharing your explanation.
Great this is wonderful I love it yummy 😋 well done job Nice 👍 Thank you 🇿🇲🇿🇲🇿🇲🇿🇲🇿🇲
Excellent presentation and very helpful. Thank you!
どうもありがとうございました！
I am very bad at math, and I( never would have figured this out by myself. Thank you so much for explaining this in such a detailed way. You are wonderful
You made it sound ez. Totally undrstood. I did a screenshot so I have it jn my file for refernce. Perfect. TY!
4:1 volume. Got it. I'm going to try it for a brioche dough.
Thank you so much Princess , very good tips
Thank you. I am now a subscriber.
Thanks you so much for the formula. I tried it yesterday and voila! It succeed🙏
Wow, this video is extremely helpful. Thanks so much.
You sound like my dentist who's from Japan. I absolutely ADORE her🥰. And thank you so very much for your contribution. Subscribed. 🙂
😊 thank you
Thanks a lot of sharing the video, I learned the oven settings , thanks
Thank you! Your video was big help
Thank you. Excellent video. 🙏🌷
Thank you so much for Video.I almost get it there, But I can’t see how could I work on recipe (BakerPercentage). Could you please let me know I really want to learn.Thank you
This is just fantastic. thank you
Thank you so much ma for this video. Learnt something today
Glad to hear that! Thanks for watching!
It's my first time to subscribe on your channel I really enjoyed it thank you once again 🇿🇲🇿🇲🇿🇲🇿🇲👌
Very useful. Thank you.
Glad it was helpful!
Thank you wonderful video ..
Glad you like it!
Thanks for watching!
Thank you so much for the detailed explanation 😘😘😘
Thank you for this! Now I can make the bread from the mold that I have, no need to find the similar one with the video. Thank u so much.
Thank you so much for explaning everything! And writing the details and measurements 💕💕💕💕
As always, a perfect explanation and very good tips, thank you!
Great video. Thank you.
Omg you’re a god sent! Love love love!
Thank you so much regards from India 🙏💝🌷🥰🍫🍫
Hi Akino, I used your recipe and calculations, and I used the no knead (Konenai shokupan) method from Yasainohi and got a very good result from my new pullman pan. I tried the kneading method yesterday and it was a lot of messing about with very sticky dough. I baked it and tasted good; the slices are in the freezer. Today I recalculated (I had rounded down on my measurements and the dough didn't fully touch the top of the pan yesterday) and used the no knead method. I am happy to report the no knead method works brilliantly! The bread has just come out of the oven looking amazing and rectangular! Thank you for sharing how to calculate bread dough.
@Carla Tate I had the same problem with very sticky dough!! Would you mind sharing the link you have for the no knead method you talk about. TIA 🙏🏻
Hi, thanks very much for your help!
I tried this recipe twice for my tin but there is not enough dough and I end up over-proofing while waiting for it to rise.
Your recipe on your website has the same recipe used here (for 2 loaves), but I noticed the loaf tin volume is different. Is it 20×10×12 or is it 18.8(17.9)×9.9(9.3)×10.5? It actually makes a big difference (about 30%) to the volume.
Also, your other video says to put in the oven at 190°, but here you say a cold start at 100°C. Which do you prefer?
Again, thanks very much, I'm enjoying the process
Thanks. I got a 1斤 nekopan mould, so I will try to work the calculation down so we can enjoy neko toast 😂 Will let you know how it goes!
Let me know how yours turned out!
Thank you so much for putting this across in such a clear way! Really appreciate 😘
Hello! Thank you so much for your formula for calculating the weight of ingredients depending on pan size. This is so useful! While calculating for my pan size, I noticed that you have a little mistake in your presentation concerning the weight in grams for the butter. My pan is 30 X 10 X 11 cm and I come up to 24 grams for the butter. For your pan (used in your example) it should come up to roughly 28 grams, yes? I hope you don't mind me telling you. This way, if I'm correct, you can review your presentation and it'll be exact. Thanks again for your help!
Can you use the same proportions using whole wheat flour?
Thank you! I just bought a pullman pan with a lid, and was wondering how to determine how much dough I need to fill it
Thankyou very much
This is so helpful! Thank you!
Thank you for this. My bread pan won't show up until August but I'll be using this information when I try it.
What take it so long!?
I'm not sure; maybe its coming across the sea via dolphins lol :)
Hi. Is the proportion same for Wheat Bread ?
You are a genius. Thank you so much. 😘
Hi I enjoyed your video. Thank you for posting this I always worry that the pan available versus the recipe. My loaf pan total size is 1824 cm³ ÷1160g dough= 1.57, so with the recipe i can only fill up 1 loaf pan?
Hi, i want to clarify in 6:16. Pre-heat 100c for 12m then right after that re-set temp to 200c and bake for 45m, am i right?
Another thing, why is it the dough was never rise close to the lid while bake? (It never rise from the initial position after final proofing)
Awesome I didn't know the direction of the rolled dough matters as well. Will try it out and thanks for the cool calculations! :)
Hi. I have a problem with how to measure pan size if following nama shokupan. Bread flour is 313g (that would include the one uswd for yudane) and Whipping cream is 34g... is the process for computation the same even if using whipping cream instwad of milk? I had my pan customised to 12.5×12.5×17 becausw i want a taller bigger slice bread... please help
lol same as others, struggling with this and it was suggested :) thx!
Thanks for watching!
Excellent let me try it thank you i am from pakistan. And i would like to share measurements for gluten free bread as well as i am celiac patient.
so how a different question…
if for a square pan,
you multiply length x width (cm)
and divide by 2
to get your weight in grams…
how do you replicate this accurately for a round pan?
Say for a 9” round.
9” is = to 22.86cm
so would you just multiply
22.86x22.86/2 = 261 gram?
or is there a more accurate way to?
by using pi(3.14259)??
Thank you learned alot from this. Just wondering could i substitute the water for milk instead?
Yes, you can!
Hi Akino, Thank you the excellent video on how to calculate bread dough for pan. Please explain how to calculate yudane (bread flour and boiling water) for your nama shokupan recipe. I am having a difficult time trying to fiqure it out. Thank you
ruclips.net/video/75YTPeQ_pHQ/видео.html
Thank you for your video I love it 😍
Hi thanx for the calculations as i want to know that my bread pullman tin 19.5x9.5x9.5cm so i have to take 237g bread flour
I just want it to know that i did the calculations right or wrong???
Owh.. just saw your video.. so long for video like this... i've tried you recipes for 1st time.. the result very good.. but 2nd time a bit fail..
Wow thank you for this very helpful... I will try this soon.
Can I ask how to calculate cakes?
This is a great video, but can i ask with regards to why the percentage of water is 71.8% (Is the protein percentage of the flour you use high ? ) eg above 11%. Because if that is the case then some people would need to use a lower percentage with regards to the Protein level of their flour.
Thank you very much for this super helpful video - I use mini pan when trying out new bread recipes and what you shared is very helpful for me to recalculate the recipes for my mini pan. I've applied what I learned from this video on your wholewheat shokupan recipe and the result is great!
Perhaps you could do another video sharing how do we calculate the temperature and baking time for different pan size (if applicable) 😊
I have 8×4×4 inch bread tin mould. what is bread dough put in bread mould.. 500gm dough weight is correct dough weight pls reply mam
please, Is there another video like that for cake ?
Thank you very much
Hi... If I have big size of mold
33×12.3×11 CM
what are the ingredients please?
we also use the kin unit in Hong Kong. there is an English name for this unit, the "catty".
We live in the US. Do you know where we can buy mizuho chikara flour. Is there any other flour to replace it?
Hi, I just bought a mold like this, in the instructions it says don’t wash it but it has a strong smell of machine oil. I baked it for 40 minutes and applied avocado oil but I think i can still smell the machine oil on it. I guess it’s ok to wash it the first time?
You should definitely wash it before season. It’s not too late to wash it to remove the smell. Good luck!
I hope you make a video on How to calculate the bakers percent of any recipe thank you ❤️ i loe how informative your videos are ❤️
For bread recipes you just have to divide each ingredient by the total amount of flour then times by 100 to get the percentage, ie: 270g water / 400g flour x 100 = 67.5%
Hope that helps
It is in this video.
When we should preheat our oven.. the dough rise until top of the mold or about 80 / 90% of the mold ?
How did u get your bread dough measurements?
Hi Akino, I love all your shokupan videos! Can I PLEASE ask you how to calculate the yudane (bread flour and water) for your Nama Shokupan. I want to be able to use my 13 X 4 X 4 pullman loaf pan. THANK YOU
Thank you 😍😍
hello I have a 3000 cc mold how much flour do I need thanks
Please can you tell me the amount of dough for my pan. The size is 12”*4.76”*4.76”?
Also can you show me how you got the answer. Thanks so much
Does this work in any type of bread (babka, etc.), or just for shokupan?
Halo, thank you for sharing the calculation. May i know what kind of flour do you use?
I have my suggestion on my Amazon the store!
Please check it out!
I have a bread pan I found at a thrift store and I’m trying to figure out how much
It’s about 3x6 inches and maybe 2.5 inch deep
Brilliant!
What if I dont have bread pan I want to go and make or buy bread pan for baking how can I know exactly measurement for bread pan fit dough weght .
Just buy any size loaf tin you want and calculate the ingredients for that tin size
45 mins baking seems a long time. i usually bake a 680g bread dough (in no lid loaf pan) on 180 degrees celcius for only 15 mins. Just want to be sure 45 mins is correct, and is it because it has a lid? Thanks. i am looking at purchasing a pullman loaf pan with lid at the moment, so glad i found you video :)
It is correct.
Thanks for watching!
I bake all my breads @350F for 40 to 45 minutes in the pullman pan
Love ur vdo... could y tell me about bread type T45, T65 T........ how to use . Thank you very much 🥰😘
Excelente aula pena que não tem tradução em português (Brasil )👍👏👏
Thx so much for this calculation, that's really useful n easy to understand!
I hv a better understanding for this calculation , really appreciated ❤🧡💛💚💙
Hi, I have a question please. When you say 225ml of water does it mean 225 grams of water? On my scale, 225ml of water weighs 206g only. I'm a little a confused please help.
Yes 225ml of water would be 225g in weight
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余熱無しのスタートから12分100度+200度に上げて33分であってますか?
How We Can Get This Loaf Box In Delhi (INDIA)
Still doesnt answer how did the bread recipe was calculated , I mean how does anyone know that we need to divide 2400 by 580 ?
good morning dear! I have a few questions to ask. I tried to make shokupan again, but this time I don't know why I had to redo the dough by slightly decreasing the water (like 10 grams) because it had really come too wet. I only have one mold so I only use half a portion. still came really good, apart from the fact that it was "slightly down" at the top it did not seem to have a solid consistency. I don’t know why?another question is ( but I’m glad lol) the bread I make is eaten on the same day, I didn’t have time to keep it. my problem is that i have a really small freezer, if i wanted to keep it outside how should i do?cut it into slices and put it in the plastic bag anyway? Do you have other advice? Thank you again and apologize for questions that may be silly! A big hug~
Answer for the first question:
Maybe kneading is not enough. That happens if the gluten is not developed well.
Second question:
If the climate in your area is not hot and humid, you can keep the bread in a resealable bag, at room temperature. Slice each time you have. I don't recommend pre-slice, because it dry out quickly. Finish in a couple of days, in any ways.
May i know the baker's percentage is a fixed number ?
Can this measurement be applied to the wholemeal bread recipe too? Terima kasih...regards from Bali 🧡
Of course.
Thanks princess 🙏🥰
repost from above: I just made a sourdough 40% rye, 60% bread flour total dough mix 718g. It never reached the lid had a bit to spare. It is my understanding that ryes can be denser and different flours also. Just finished a Orange-Raisin using a Tourte de Siegel 50/50 rye base 1016.1g total mix. Rose 1" over the top of my 8x4x4 pullman after bake. Calculating dough quantity is a little on the "past experience" side if not using standard bread flour.
Is this flour to water ratio correct ? I have followed the recipe exactly and my dough was far too wet to work with. Had to add 4 tbsp of flour and it was still very sticky. 🤔
That's what it is.
Why don't you start with beginner's Shokupan?
@@kitchenprincessbamboo Thankyou. I will try the beginners one. 😁
If there’s no lid for the pan , do I need to adjust the temp and baking time?
No. But if your bread browning too fast, cover with aluminum foil.
So, the magic number is 4. I guess that is for your loaf. What if you use a different flour or have sourdough? One should find the correct coefficient for his loaf and his pan and after convert it to other pan, I guess.
Thanks.
I just made a sourdough 40% rye, 60% bread flour total dough mix 718g. It never reached the lid had a bit to spare. It is my understanding that ryes can be denser and different flours also. Just finished a Orange-Raisin using a Tourte de Siegel 50/50 rye base 1016.1g total mix. Rose 1" over the top of my 8x4x4 pullman after bake. Calculating dough quantity is a little on the "past experience" side if not using standard bread flour.
hi! does this apply for the mountain shape as well? thank you for this video :))
Of course. A little bit less amount is also OK.
new apps... yes
I tried following this for my 25 x 12 x 10 loaf pan, but my dough is nowhere near as wet or sticky as in your kneeding video! i have no idea what went wrong :(
Maybe next time!
I went to school with a wonderful woman by the name of Yuka. You sound just like her.
OK…I must be an idiot. Why did we calculate volume for 2,400 g gram volume / 580g, which obviously will come out to 4:1. What does that mean in terms of how much dough should go in the pan to bake? And why does that ratio work with the 3,900g pan? Why wouldn’t it be 3,900 / 580 at 7:1? Extrapolating what amount is flour in any bread recipe is always the same. Total weight / total percentage.
the math for the butter is wrong for 4:15