July 27, 2017 - 7:19am
Question about Loaf Size
Here is a (probably dumb) question from a newbie:
My recipe for a whole-wheat sandwich bread provides ingredients to fill two 8,5 x 4.5 loaf pans. I states that if 9 x5 loaf pans are used --- "increase the shaping / rising time by 20 to 30 minutes; and check for done-ness 10 minutes earlier"
Seems counter-intuitive. Don't I need to also increase the portion of ingredients for the larger 9x5 pans?
Wouldn't the done-ness for the larger pans be greater than for the smaller pans (although the final test is loaf temprature)?
One final question -- recipe calls for 2 tablespoons of instant yeast. Seems like a lot of yeast. Similar recipes call for teaspoons of yeast. Possible error in recipe?
I'd value your advice on this.
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Fermenting and Proofing is done till when the dough is ready it is not measured according to shape. Nor does the yeast take longer or quicker depending on shape/size of loaf pan. You will need to alter the "amount" of dough according to loaf pan size in order to get a nice loaf out of it but it's not the matter of simply waiting more or less time. So whatever the loaf pan you're using you wish to fill it 60% and wait till it crests the top as a guide. A larger loaf pan will need more dough but you won't put in less dough and just wait longer.
2 tablespoons of yeast for a single loaf sounds like a crazy amount. Unless the loaf is 2kg in weight which I highly doubt.
Thanks
Actually the 2 tablespoons of yeast (plus 1/2 teaspoon for the sponge) is for for TWO loaves (8.5x4.5). Still seems like a lot of yeast.
i usually keep commercial yeast to 1.5% of total flour weight in grams
The amount of yeast will affect the length of time the loaf will take to prove.
To produce a given amount of dough you will need to have a dough formula expressed as bakers percentages , if you add all of those percentages together you will get a number say for instance 194% and if you need to produce say 1 loaf and need 750g of dough you divide 750 by the 194 and get the figure of 3.8659--- so you can either round that to 3.9 for convenience or use the whole figure and round out after. Multiply all your bakers percentages in the formula out for instance flour @100% = 386g salt @ 2% = 7.73g. and to double check add them all up at the end and it should be the desired weight. I often make my doughs to produce an exact amount of dough if i'm using pans.