help with pan size!

What if you take the size of the pan you have and reduce the ingredients proportionally? so, if you had a 4x10 you could cut all ingredients in half. If the math is challenging, let us know the size of your pan(s). 

Example; 8x10 = 80. Lets say you have 2 bread pans that measure 4x8. 4x8=32*2=64. 64/80=80%. So .80x(each ingredient) will give you your portions.

I am math challenged, so hopefully others check my work :-)

Dan

Use the one you have and scale the recipe - my 2c. 

8 x 10 = 80 sq inches 

4:5 x 9 =. 40 sq inches.     And  5 x 8 =. 40 sq inches.    So divide in dough in half and use two standard bread pans.

Can also use a 9 inch but deep round pan or spring form pan or straight sided fry pan removing the handle if possible.   Or a 9" Dutch oven With cast handles.   A  7"x 11" baking pan comes also close

Looks yummy!  :)

pan using any recipe by lining the pan with plastic wrap and putting in on the scale and tare it to zero.  Fill the pan to the rim with water and record what the water weighed.  Now all you need to do is know who much you expect the dough to rise in the pan before baking.  For a white bread it would be 90% and for a whole grain one it would be 80% and a whole rye would be 65%.

Divide the weight by the expected rise plus 1.  Lets say the water weighted 2,250 g .  Divide 2250 by 1.9 for white bread and you get 1,184 g of dough required.  If a rye bread divide by 1.65 and you get 1,364 g of rye dough required.  In all cases let the dough rise 1 inch above the rim of the pan in the middle of the dough, then bake it off.   So matter the pan or recipe going in it you know exactly how much dough to make.  How?

Let's say your white bread is 72% hydration.  take the 1,184 go of dough required and divide it by 1.72 and you get 688 g of flour required and 1,184 - 688 = 496 g of water is required.  496 divided by 688 = 72%  Yea - it worked and it works for all recipes. 

Happy baking