How to Calculate the Correct Amount of Dough for Your Pan

Calculate Bread Dough To Fit Your Pan

8/23/2015

Math is definitely not my best subject. I have come to learn that it's always easier to do the math than just eyeball it. I typically use grams per square inch. If you have a pan that you always bake in and like the results than use that as your base calculation. I calculate the area of the pan and divide the weight of the ball of dough by the number of square inches yielding grams per square inch (grams/sq. in.). This will give you a constant ratio that you can use for any pan so the dough will fill out the pan properly.

Then I take the area of the new pan and calculate the area in square inches then multiply by your grams/sq. inch ratio.

Example:
Original recipe pan size: 10x10 in. 10x10 = 100 square inches
Weight of the dough ball: 400 grams.
Grams/square inch = 400 grams divided by 100 square inches = 4 grams per square inch. This is your constant for all your pans.

So now I want to use this totally different pan for the same bread ... here is how much dough I need.
New pan size: 12x12in. 12x12 = 144 square inches.
Dough for 12x12 pan = 144 square inches
(144 x 4 your ratio) = 576 grams of dough.

Hope this helps.

Quick Reference:
12" pizza, personal (plate-sized): 175g (thin) - 250g (thicker)
14" pizza, thin crust, NYC style: 450g
14" pizza, medium "American" crust style: 540g
16" pizza, thin crust, NYC style: 567g

Sourdough and Rustic Loaves
Regular free-form loaf (boule) of sourdough: 1000g
Small free-form loaf (boule): 750g
"Standard" loaf-pan loaf (9.25" x5.25"x2.75"), heavier multi-grain bread or sourdough: 1100g

Other Breads
"Standard" loaf-pan loaf (9.25" x 5.25"x2.75"), light lean bread: 800g
12" hoagie/sandwich roll: 227g
6"/7" hoagie/sandwich roll: 113g

Standard baguette: 340g
Home oven baguette: 200-250g

Large pretzel: 160g
Bagel: 96-113g

Burger & hot dog buns: 92g
Small soft dinner roll: 48g

9 Comments

alan lolong

11/13/2016 03:14:44 am

how can you calculate the desired dough weight if you have the pan size: 290mm x 110mm x 110mm

alan link

11/13/2016 04:31:23 am

What size pan do you usually use and what is the weight of the dough?
In my case the original recipe pan size: 10x10 in. 10x10 = 100 square inches
Weight of the dough ball: 400 grams. This amount of dough for this pan I liked it filled the pan properly. Grams/square inch = 400 grams divided by 100 square inches = 4 grams per square inch.

So now I want to use this totally different pan for the same bread recipe... how much dough I need?
New pan size: 12x12in. 12x12 = 144 square inches.
Dough for 12x12 pan = 144 square inches
(144 x 4 your ratio) = 576 grams of dough.

Your pan is 290mm x 110mm x 110mm in inches this is 12 x 4 x 4 inches basically. Weigh your dough for the pan you usually use to get the constant. You can convert it to inches or leave it in mm.
This will be your constant for all your pans.

I hope this helps
Tamara

mohammad zafar

2/26/2018 07:12:12 am

No comments.

Mohammad

2/26/2018 08:28:51 am

You need to get a constant. So weigh your dough that you use, and measure that pan. Once you have those numbers you can figure what you need to do to get the same raise in a different pan. I can not help unless I have those numbers. Tamara

Pradeep Dinakaran

6/26/2018 07:43:30 am

For a 4.5 x 4.75 x 9.8 inches bread mould what will be the dough weigh .
Please calculate and suggest.

Best Regards
Pradeep

Satish

3/23/2020 07:03:47 pm

4.5*4.75*9.8=228.095
228.095*4 = 912.38
Approximately 900g dough

Tina

4/24/2019 11:04:27 pm

Tamara, I found this to be extremely helpful. I've just started backing bread and my pans are 9x5 sq in with a capacity of 1.9 liters while my recipes are usually set for 8.5x4.5 sq in loaf pans.

I was concerned that the weight of the finished bread would be far less than the weight of the dough ball, and would throw off the math but that hasn't been an issue.

I'd just suggest that if anyone finds the math confusing, create a simple ratio between the old pan and the new pan based on the equation above. It's the same process but might be a bit clearer visually. Simply put grams of finish bread over the square inch of the old pan = x over the square inch of the new pan and solve for x.

Ken

6/13/2019 12:04:38 pm

Interesting...for every loaf, though, the gm/sq in value could be different for the same size pan. Different flour, additional ingredients, etc. Still, the constant "dough weight ÷ (L x W)" is a ball-park number that may be accurate enough...baking bread does not *have* to be rocket science ;-)

Bhumesh popat

3/25/2020 12:32:16 am

Hi I’m not actually getting the calculation, can you please help me I’ve a regular sandwich bread pan that is 7inch*3*2 inch perspectively.

Calculate Bread Dough To Fit Your Pan

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