Error in Hamelman's "bread" book?
I've been having trouble with the amount of dough he suggests for a 9 by 5 inch pan.
In his oatmeal bread, oatmeal bread with cinnamon and raisins, and his whole wheat bread with pecans, he says to use 18 ounces (511 grams) of dough for an 8 by 4 by 2 1/2 inch pan, and to use 24 ounces (680 grams) of dough for a 9 by 5 by 2 3/4 inch pan.
I did the math and I think there is an error in that.
An 8 by 4 by 2 1/2 inch pan has a volume of 80 cubic inches. 511 grams of dough divided by 80 is 6.3875 grams of dough per cubic inch.
A 9 by 5 by 2 3/4 inch pan has a volume of 123.75 cubic inches.
So 6.3875 times 123.75 would be 790 grams of dough for a 9 by 5 inch pan. Not 680 grams that he calls for.
Is that math correct?
The amount of dough he says to use just doesn't seem like enough to fill the pan.
I also noticed the home column for the oatmeal bread says it makes 2 large loaves, but the amount it gives you would be about 33 ounces for each pan. Am I supposed to use all of that in the pan?
Here in the Sates, the smaller standard size is closer to 8.5 x 4.5" and is scaled at 3/4 of what fits the 9x5, so from that perspective, 18 and 24 oz look just right to me. Differences from those exact dimensions could just be about how much the sides are sloped from one pan manufacturer to another and whether you're measuring by the top opening or the bottom of the pan.
I also noticed the home column for the oatmeal bread says it makes 2 large loaves, but the amount it gives you would be about 33 ounces for each pan. Am I supposed to use all of that in the pan?
No, scale the proper amount of dough for each pan size, or re-scale the batch size to just the amount of dough you want. I think the "2 large loaves" would be for free-standing hearth baked round or oval loaves which are also an option. Those can be scaled at 2 pounds each if you like.
I believe you'll find conflicting guidance on dough quantities for different pan sizes. King Arthur Baking suggests to use an 8.5×4 pan for ≤3 C. flour and a 9×5 pan for 3.75 C. flour: Choosing right bread pan
Peter Reinhart in Whole Grain Breads suggests using an 8.5×4 pan for 4 C. whole grain flour (952 g dough). I tend to use mostly a small Pullman pan (9×4×4) for the dough in Whole Grain Breads and it fills the pan after proofing and with a little oven spring. The Pullman pan's volume is greater because of the higher straight sides and makes a nicely shaped loaf.
Reinhart's recommendation of the 8.5×4 pan would be nearly identical to Hamelman's. I think it might be little much for an 8.5×4 pan, but might be OK for a 9×5 pan.
My suggestion would be to use a 9×5 pan for each 2 lb. of dough and if it comes out a little squat, you could use the smaller pan the next time.