How to Calculate Individual Bread Dough Ingredients for a Certain Dough Mass

Learning to calculate individual ingredients for a certain dough mass will make you fit the loaf in the tin every time. It will take out the guess work when making a certain number of breads of certain weight. Be it loaves or rolls, you will always know the exact amount of each ingredient needed.

Loaf tins come in standard sizes for the most part. Usually in 0.5lb (225g) increments. I own tins that are 2lb (900g), 1.5lb (680g), 1lb (450g), and 0.5lb (225g).

Saying that, the suggested weight will not always be a rule to follow. If you are making a lean dough that is not meant to be very light and fluffy, then you should make it according to the suggested weight of the tin. But if you are making an enriched loaf which will be rising high, then you should aim for a lower dough mass as it may climb out of the tin too much and not look very appealing.

Rarely, would there be a case for using more dough than suggested on the tin. Perhaps if making a rye bread which can be quite dense.

This formula is not only useful for making the loaf for the tin. When it comes to making several individual rolls or loaves, then these calculations will come in handy too. It all comes down to Baker’s Percentage.

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