爱做面包的太阳花
Jul 5, 2021
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Bread Baking Basics: Specific Volume ❗ Baking Loss Rate ❗ Pullman Loaf Dough Weight
面包小知识之比容积❗烧减率❗吐司面团重量
Oven Temp
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Bake Time
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Batch Yield
1 450g loaves
🍞 Formula & Measurements
- •From these two total dough weights, we can work out that the flour needed for one loaf is roughly 250g to 270g.
- •That is why most 450g loaf recipes call for 250g
- •260g
- •or 270g of flour.
- •So if we start with around 500g of raw dough
- •the finished baked loaf weighs around 450g
- •or 270g of flour. Of course, 250g of flour can also produce a tall mountain loaf
🌼 Note: All concepts here come from my own study and home baking practice rather than formal culinary school training.
🌼 A while back, a fellow baker asked me why a 450g Pullman loaf pan doesn't use 450g of raw dough. I wanted to write this down as a reference for anyone wondering the same thing.
🌼 First, let's look at specific volume (pan-to-dough ratio): Specific Volume = Pan Volume ÷ Dough Weight. In practice, bakers divide the pan's volume by the target specific volume ratio to find the ideal dough weight. The standard ratio is between 4 and 4.5.
🌼 Let's calculate the volume of a standard 450g Pullman loaf pan:
19.6 cm × 10.6 cm × 11 cm = 2285 cm³
🌼 Using specific volume ratios of 4 and 4.5, we get the required dough weights:
2285 ÷ 4 = 570g
2285 ÷ 4.5 = 507g
🌼 From these two total dough weights, we can work out that the flour needed for one loaf is roughly 250g to 270g.
That is why most 450g loaf recipes call for 250g, 260g, or 270g of flour.
🌼 Next, let's look at baking loss rate.
Baking loss refers to the weight lost through moisture evaporation during baking, which is typically around 10%.
🌼 So if we start with around 500g of raw dough, the finished baked loaf weighs around 450g, which is where the '450g Pullman pan' gets its name.
If you want to bake a tall open-top mountain loaf, you can use 260g or 270g of flour. Of course, 250g of flour can also produce a tall mountain loaf, but 260g or 270g makes it a bit easier, especially when baking with whole wheat flour. Since whole wheat doesn't rise as high, increasing the total flour weight slightly helps fill out the pan.
Hope this helps anyone who had the same question ❤️❤️❤️.
💡 Baker's Q&A & Troubleshooting (22)
Distilled from Author's NotesQ:Hi! Some store-bought loaves weigh 360g and some weigh 410g. How much flour is used to make those?
A:My home Pullman pan is a 450g size, and when I use 250g to 270g of flour, the baked loaf comes out around 480g to 490g ☺️☺️. For a 410g finished loaf, it would take roughly 210g of flour.
Q:I bought a '360g' Pain de Lodève, and when I weighed it at home it was only 291g. Is that baking loss normal?
A:Is 291g the baked weight of the whole loaf?
Q:I bought four mousse rings that are 8 cm tall and 10.2 cm wide to bake bread in. How many grams of dough should I put in each?
A:Do you mean the diameter is 10.2 cm? First calculate the cylinder volume using V = π × r² × h, then divide by about 4.
Q:How do you go from 507g-570g of total dough weight in a 450g Pullman pan to 250g-270g of dry flour? What is the basis for that calculation?
A:It is calculated from the baker's percentage and hydration of the dough, where total dough weight equals flour weight plus the proportional weight of water, eggs, sugar, butter, salt, and yeast.
Q:Wait, if it's not 450g of dough, how much is it? I always put 450g of dough in mine, was I doing it wrong?
A:There is no right or wrong, 450g of dough works fine too!
Q:If my loaf's baking loss rate is over 10%, around 12%, what causes that and how can I lower it?
A:Try adjusting your oven temperature and baking time so it doesn't bake too long.
Q:Is 250g the weight of the flour or the weight of the dough placed into the pan?
A:250g is the weight of the dry flour. The total dough weight includes the flour plus liquids, yeast, salt, sugar, butter, and egg.
Q:I didn't quite catch that: why would using more flour make it less tall?
A:Using 260g or 270g of flour makes it easier to get a tall loaf than 250g, assuming the same formula and technique. Of course, a well-made 250g loaf can still rise taller than a 270g loaf from a different recipe since many factors affect oven spring.
Q:The toast burn rate is greater than 10%, about 12%, what is the reason, and how to reduce it?
A:Shall we try adjusting the heat?
Q:The weight of the dough is known, but how to calculate the amount of flour is not explained clearly.
A:Because the dough is mainly composed of flour and liquid, the amount of flour needed is determined based on the general ratio of dough to water. Of course, some doughs will have more water content while others will have less, resulting in some variation.
Q:If it's 100% whole wheat flour, can I use 300 grams of dry flour?
A:Sure, I usually use 300 grams of 100% whole wheat flour.
Q:Is the denominator of the burn-off rate the weight of the dough before entering the oven? Why is the burn-off rate of my 90% moisture-containing toast only 4%?
A:It is the weight of the dough before entering the oven. If the texture is good and there is no sticking to the teeth, 4% is also acceptable. If the texture is not good, then consider trying to appropriately increase the temperature or extend the baking time slightly.
Q:Hello, I would like to ask, how is it calculated that using 507g-570g of dough in a 450g loaf pan results in a flour dry powder usage of 250g-270g? Is there any basis for this?
A:Based on the water content of the dough, there is a certain ratio between flour and water. Generally, the water content of toast dough is around 60%—70%, but sometimes I personally prefer a lower water content, and sometimes I make it with a water content of about 55%, which feels very fragrant
Q:May I ask if the 360 grams of Clove I bought only weighed 291 grams upon arrival, is this ratio normal?
A:What is the weight of 291 grams for the sisters? I really haven't paid attention to this issue before. I've never sold bread either. From my understanding, if the food I buy is labeled with a certain weight, shouldn't it be the weight of the finished product I receive? I'll pay attention when I buy bread in the future, check the labeled weight, and then weigh the actual weight, and let my sisters know then.
Q:Is it 250 grams of powder or is the weight of the dough put into the mold 250 grams
A:250 grams is the weight of the flour, and the weight of the dough includes added liquid yeast, salt, sugar, oil, eggs, etc.
Q:Hello: The toast products sold outside come in some weighing 360 grams and others 410 grams. How much flour is used when making them?
A:The bread tin at my home is 450 grams, usually using 250-270 grams of flour to make it, with the finished product weighing around 480-490 grams ☺️☺️. If the finished product is 410 grams, it would be about 210 grams of flour. Other ingredients should be reduced in proportion to the decrease in flour.
Q:How to determine the weight of the required flour?
A:This is actually a reverse calculation process, where the amount of flour is known. Usually, when we look at recipes, the total amount of flour needed is given. This note essentially explains why, even though we are using a 450-gram mold (which is also known), the flour quantity in the recipe is typically 250 or 260 grams. I hope this makes sense 😊😊
Q:Can I ask how to measure how much dough is needed for a certain model? Is there a program calculation method?
A:First calculate the volume of the mold, then use the commonly known specific volume ratio of 4 or 4.5 to calculate the dough weight; the algorithm is in the notes.
Q:It's not 450g, then how many grams? I always put 450g of dough, could I be wrong?
A:There is no right or wrong, everything is acceptable.
Q:How is the amount of flour determined based on the dough weight?
A:It depends on the ratio of flour to liquid, which varies with different recipes. The liquid includes eggs, milk, cream, yogurt, etc., and their water content is different. So it's not particularly simple to calculate
Q:I bought four molds that are 8CM high and 10.2CM wide for making mousse, and I want to use them for baking bread. How many grams of dough should I put in?
A:Does the diameter mean 10.2? First calculate the volume V = hπr² If it is round, 10.2 is the diameter, then the volume is 653, and the dough is about 164 grams.
Q:Didn't understand how using more flour makes it less tall?
A:260,270 is easier to be higher than 250. This is under the premise of the same recipe and the same operating technique. There are also individual cases where those using 250 are higher than others using 270. There are many factors that affect the height of the toast.
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