Then I take the area of the new pan and calculate the area in square inches then multiply by your grams/sq. inch ratio.
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.
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
"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
Burger & hot dog buns: 92g
Small soft dinner roll: 48g