How Much Bread Dough fits my TIN?

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0:00 The FORMULA and the MAGIC NUMBER
1:01 HOW I got there
2:33 Example Calculation
2:54 Other Magic Numbers for other dough types
4:27 DISCLAIMER ALERT: What to consider
5:32 How to make a specific weight of dough
9:20 don't forget the Home Baker's Club!

[@Bakewithjack]

Here's your Cheat Sheet: www.bakewithjack.co.uk/articles/bread-making Scroll to the bottom to find out what I ACTUALLY do 🙂

[@wendycolglazier381]

hahaha! Thank you :)

[@matthewmorgan2975]

Thanks 🙏🏻 Jack, I love geeking 🤓 out on bakers percentages and maths! (I’m sad, I know!😂) Another great video and so looking forward to the ‘Home Bakers Club’ 👏🏻🙌🏻👌🏻👍🏻

[@martianrobber]

Yeah, I’ll be doing what you actually do Jack!

[@ladonnaowens710]

Link doesn’t work! Not found

[@conniehuston89]

You did a great job explaining. Here is an alternate way to get the same results. Divide the new loaf 1011g by the original recipe 842 g. That means the new loaf is 1.2 times the size of the original. I multiplied each of the ingredients by 1.2. This also works if the new loaf needs to be smaller. (Like I said earlier, I am a mathematician. You get an A+☺️

[@_Ciiitron_]

Yes. I find this method much more intuitive.

[@nancykelley9246]

Lol, I just said the same thing. I’m forever scaling recipes up and down, and often at weird factors like .75 or something. (Not just doubled or halved, IOW.)

[@mandiigraham1596]

Like it.

[@nancyneyedly4587]

I'm a cross mutiply and divide kinda gal. Gotta love math, cause all these different ways work! And we can choose the way that fits with how our brains work. For example, my kiddo struggled learning regular long multiplication but caught on to lattice multiplication no problem. Here yours is quicker due to less steps. I homeschool my kiddo and I like to do these little exercises of how many different ways you can come at a question. I think it helps truly understand math besides just having one formula for one type of question.

[@annsfrench]

Two brilliant solutions!

[@pzpierce]

Thank you for taking the time to calculate all this out for us. I have at least 4 different sizes of pans and can’t wait to figure it out for what I use here. You’re the best…per usual!

[@trevorbromley-palmer]

OMG, after making many loaves using your recipe and thinking they are on the small side, it never dawned on me that my tin was too big for the amount of dough I was using. I have now measured the volume of my tins and used your calculation, can’t wait to bake the next loaf using the correct amount of dough 😂 Thank you so much 🙏🏻

[@jklphoto]

Maybe it's just me Jacky, but multiplying the tin (pan) volume by 0.6 or 60% is more straightforward than dividing by 1.78. BTW, Thrilled to see the old Crayola easel blackboard! Cheers!

[@ianmiller865]

omg, for years i havent been using enough dough for my tins,cheers jack youre a star.

[@Rexyspride]

Totally needed this. My mind is blown. *EDIT: I just used this method and it worked PERFECTLY! I have a large loaf tin and I've never been able to get the correct amount of dough for it, until now. Thank you SO much Jack. You continue to deliver awesome content with every video.

[@jax2482]

Who else hits the like button before even watching the video? 😁

[@dorothyrushforth888]

Guilty 😅

[@MaybeMeToo]

Guilty

[@TheCelestialhealer]

Always🎉

[@emmelia-6068]

Absolutely ❤

[@helenedesmarais8697]

You caught me !

[@wasifsabir]

You have many useful videos but this one for me is ONE OF THE MOST USEFUL videos around. I’ve been trying workout on my own how much dough I needed for the variety of tins I have. This will go a long way to solving one of the many problems I have in life! Thank you very much putting this on.

[@kcegal]

Jack! Your video on bread, pan sizes and the amount of dough needed for a particular bread pan was life-changing for me! I was putting two little bread dough into the pans I had and I was becoming bummed out because my bread loaves didn’t look like they do on KZbin. But now I can use your formula and things will be better. Thank you sir! This was the best video, I’ve seen on KZbin about breadmaking, and you are the man!

[@Bakewithjack]

wahooo! Thank you, so happy to have helped :-)

[@martianrobber]

Jack, I finally got my hard copy of your cookbook and it’s BEAUTIFUL! Totally worth the wait. I already had the e-book, so knew what it looked like, but the hard copy still blew me away, its so lovely. Thank you for teaching me how to make bread. I’m tweaking my own recipes at this point, failing and learning, and having a ball. My last ‘failure’ (mis-measured flour by about 200g 😳) ended up absolutely delicious after ‘fixing’!! You remind me of one of my favorite mottos: “Do your best, and smile at the rest.”

[@t3031999]

It would be really handy to have these sorts of numbers for lidded pans, such as a Pullman loaf pan, as well. I also just got your book in the mail yesterday and it looks awesome!

[@profchaos9001]

I was thinking the same. It is somewhere in the internets though, Im sure I've seen it.

[@alesia808]

I just put a plastic bag into my Pullman pan (since mine has 3 vent holes in the bottom), then measured the water.

[@GoneBattyBats]

Brilliant ! I have struggled with this for years. I have been blaming the rise in the dough recipe but actually... not enough dough for the tin. Cheers !!!

[@GoneBattyBats]

Weighed and measured all my bread tins this AM. WOW... off by almost 10% Can't wait for next bake. Thank You!!!

[@pamarthur5740]

Brilliant Jack, so useful. Many thanks for keeping us all so well informed. 😊

[@kirstencampbell4754]

Recently discovered your channel and love your down-to-earth style. So much in fact that I ordered your book - VERY excited about its arrival!

[@vittoriabakes]

I am so glad you did this, and experimented with it. I am like the queen of conversion with cake recipes and cake pan sizes and such, but bread is different. This helps me a lot, thank you!

[@PaulBarnes_Genius]

I've been trying to figure this out forever. Thanks Jack. Looking forward to trying this out.

[@underbaked8689]

At last Jack a damn good informative film and very, very usefull! I loved it and will find your calculations very beneficial. This is a subject that many of us homebakers have pondered over for a number of years! THANKS VERY MUCH.

[@sjfno1]

Brilliant! I love this approach!

[@dorothythorpe6183]

You're awesome! I can see this being useful in other bread situations, too. Thanks, Jack!

[@persephonewildfox9128]

Very useful. Thank you Jack.

[@TheSwissy4me]

Wow. Thank you SO much. This is tremendous help

[@gittotriono5847]

Thank you Jack, this has been my problem for years.... Your explanation is great!

[@svengalil]

This is a brilliant video, thank you for helping us understand 🙏

[@gigalulmansur]

Excellent explanation and a great resource

[@clarehartland150]

Great use of the chalkboard easel! (Also, very useful, thanks Jack!)

[@kirklisuzzo8737]

Thank you for your BRILLIANCE, Jack!

[@reh9t9]

Great video Jack. To me you are, and here I quote, "My mate Jack who advises and helps me with my bread making." I've been bread making with you since I retired in 2018 and it never fails to amaze me how well my bread turns out. Thank you for communicating on my level, LOL

[@Bakewithjack]

Nice one Roger, my pleasure :-)

[@ncjm9919]

Thank you - very practical and necessary TIP!

[@inos3697]

Thank you Jack…always helpful.

[@nomvuyondhlovu346]

Thank you for teaching us Jack

[@T-marie-N]

Thank you, Jack! I recently purchased some small tins and was wondering how to figure out how much dough to put in each. I'm no math whiz but your explanation was very clear and I'm sure I can do that.

[@Adier_Twigg]

Immensely helpful, sir. Thank you!

[@Drew-mr6tr]

This will be very useful. I have some miniature bread tins and it is hit and miss if I get the correct weight of dough. Thank you Jack.

[@mpstr1nger]

Can you do a video on the best way to keep bread fresh, with comparisons: - Freezing - Wrapping in clingfilm - Bread bin - Wrapping in paper - Other options?

[@glennathornhill8994]

I have been needing this!! Fudging it for 3 years!!

[@trikstari7687]

I've been needing this video for a good long while now.

[@timhudgel7098]

Brilliant, thanks Jack!

[@roysonofroy1]

Brilliant. I’ve always wondered how you would do that.

[@Annekebr52]

You,ve been a great help again, thank you!!! Love from the Netherlands

[@pameladallaire]

A great video, thanks for you help. I always have trouble with this. :)

[@squibbmeisteruk6299]

Nice one Jack… really helpful. 👏👏

[@juliadavid3637]

That was interesting and fun 😄 thank you Jack

[@conniehuston89]

I loved this video!! I majored in mathematics in college and was a computer programmer..this is definitely my kind of thing☺️

[@terryl.9302]

Thank You So Much for this one. I make larger batches of dough, can never quite figure how much goes where other than eyeball it. 🍒

[@wendycolglazier381]

Thank you!!! This is SO awesome! I've been trying to figure out what I needed to do to fill my tin - now I know :) *hugs!!

[@jwadleigh1]

Awesome video and content! I'm ready to buy weird tins to just have fun with this now.

[@glennadavissr1700]

You've answered a question I had. In the US, a standard loaf pan is 8 1/2" x 4 1/2" x 2 1/2". The volume of my pan vs your pan may be the same even though the dimensions are different. I didn't know if your 842g loaf would work in my pan. I know what the visual of your dough looks like in your pan, but I'm not sure if I'll get the same visual of how much puff over the edge of my pan would look the same as yours. Additionally, we measure everything. The use of a scale to a home baker is seen as somewhat odd. However, the variables as far as flour goes could be a game changer. In the process of getting flour out of the container, I may be compressing the flour which in turn increases the overall weight of the flour in the recipe. Weighing seems much more logical. Thanks.

[@orvillemeek6893]

Excellent presentation and another reason for doing all your baking using the metric system...I also make sausage as a hobby and have done the "math" in my recipes so I can use any weight of meat to make a batch of sausage...I really don't understand why here the states we haven't moved beyond the teaspoons, tablespoons and pounds and ounces...at any rate keep up the good work!

[@mandiigraham1596]

This was a brilliant presentation. I had forgotten the water in the dish calculation. And I knew there had to be a way to do these calculations WINNER🎉. I have a challenge though. How do I scale down a recipe for a smaller pan?

[@denisehammons779]

Great info! I have an alternate way also. Volume of pan x 7.3.

[@tooradjkhoshzaman692]

Thanks, for valuable information.

[@SuperBrieBear]

I have been waiting for something like this. My loaf tins are not standard size making my loaves rise in a different way than I see in your videos. It's not a big deal but it would be nice to have a loaf that looks neat.

[@nujjy95]

Great maths lesson Jack. Love it ❤😊

[@NiceLoki]

Thank you so much for this amazing video. I am so sick of my current 2lb loaf tin, my loaves keep sticking. So I am moving to a new tin, but the problem is that I can't find a better tin in the same dimensions of my old one. This video will help me work out how much dough will be optimal for the new tin. Now all I need to work out is how much linseed will work for a loaf... I'm almost brave enough to try a loaf with linseeds.

[@hazellimage6171]

This is sorcery of the most welcome kind. Thank you!

[@crystaldawn8875]

Please don't leave us..I just found you Jack and your beautiful personality and extremely useful tips are helping me produce the best breads EVERRRRR🎉🎉🎉🎉🎉🎉

[@_Ciiitron_]

Thanks, this was very informative. It would be nice to have a formula for baking inside Dutch ovens too, both round and oval ones. I might figure that out myself through trial and error.

[@elliemayormaynot]

Just when I think I've learned enough, you teach me more. Mind blown!

[@bcvahsfam]

Loved this! I am a math person so I like knowing how to do things like this!

[@korvspad6487]

Thank you so much!!❤

[@Paquette7024]

Wonderful job Jack. Thank you so much. I started devouring your tutorials about two weeks ago. Bought the book and baked my first white loaf last weekend. Loved your knead, wait, and fold approach. Easy method with little hand strain and I am sure my efforts will get better with practice. During the bread baking experience, I had a couple of questions. First was what your standard loaf tin was in terms of what tins I have available. This video has fixed the issue given that your base tin is 1500g and I have weighed each of my tin size water weights and now can adjust appropriately. By the way, do you know what the conversion factor would be if I wanted a pullman loaf with a cover given that the bread needs to reach to top but not get compressed by the cover? Second, I felt that the hydration level was inadequate (good results but not as easily worked as your examples). Given previous bread baking, I think that the moisture level of my flour is the problem - in northeast US where the dry house temperatures tend to decrease the moisture. Do you have a video on finding out the moisture level and adjusting the ingredients accordingly?

[@panagea2007]

Until this video it never occurred to me. Nobody knows what size pan I'm using. And I didn't know it mattered. Now I realize I'm going to need a different recipe for every pan I have!

[@stevemccardle3381]

Another excellent and amusing delivery. Like the maths!

[@trishthehomesteader9873]

Thanks Jack! I use 100 - 120 g of milled flour and then add white flour to make 300 g. I only know that because I've been doing it weekly for a while now. 😄 Love and blessings!💜

[@sandrahughes6377]

This is a genius video, it drives me mad, tin makers often don't tell you how much dough should be added. Thank you, thank you, thank you

[@alanreynolds2125]

i'm now going to test on my old go to tin!!! why?? thanks Jack

[@Taai02]

Wowwww, THANKYOU THANKYOU THANKYOU, for this video!!!! 👏🙌😍

[@faithopeloveful]

Thank you for the cheat sheet. A person on Sourdough Geeks sent me your way!

[@judystennett6020]

Thank you for the info! I am one of those 'mental" bakers that mills my flour and if you haven't tried it, PLEASE do. You might really love it❤ (use a mill, not a blender) Much love from Texas, USA.

[@fionascheibel977]

I love this guy and today his bread math is exciting and brain exploding. I want to get my head around this one for sure.

[@Bakewithjack]

:-)

[@wallstreetcrash1]

Nice one, Jack. Cheers… 👍🇬🇧😁

[@fishnlady]

It should be against the law to be able to make amazing bread like you do and be so smart to figure out how to adjust the recipe to fit the pan. You are brilliant!! Thank you so much for this information.

[@sneakytoes02]

I didn't know it was possible, but Jack you have just made me love bread even more by using maths.❤❤❤❤

[@dreadnaught2406]

Started watching your vids last month and can whip up a loaf quite handily now with a lot less mess. They don't puff up quite as magnificently as yours but last week I did check the volume ratio based on my 1.7l and 1.1l tins and found that roughly 40% of the tin volume puffs up to just top of the tin after a 90 min 2nd rest. I usually split your recipe into two 1.1l tins out of convenience but I do want to have a go at making a grandly stout loaf like yours. What would say is the absolute limit you can fill a tin without risking the 2nd rise overflowing right off the edges?

[@TheCelestialhealer]

Yes, clever Jack🙏

[@dickgostling9695]

You never fail to amaze me on your vast amount of knowledge!

[@criswilson1140]

I've been closing in on the number for my flour and seems to be 1.75 for a white yeasted bread. At least now I know that I am on the right track with my line of thinking and not completely bonkers for trying to figure out the different pans.

[@kravchenkoyps]

Thank you.

[@Laceylady111]

So I watched you and this video two times just to make sure I got everything right and then I went to do and apply your technique to my Pullman pan that you love to use and guess what? Or have you already guessed and know what I’m gonna or say? Pullman pants have holes in the bottom.😅 Now what?😂 PS … my sweet man you have been a life-changing phenomenon in my breadmaking after 50 years. I thank you kindly for that. Now back to the Pullman……..

[@timborg770]

How do you prevent the top from cracking when baking in a tin? Without scoring? If you want an all smooth surface like sandwhich bread, how do you accomplish that?

[@marianagabel8361]

Thank you Jack, that was very helpful. In the past when needing to make the the dough slightly larger I would simply guess. (educated guess) 😉

[@stephentsun8560]

Hi Jack, this question is unrelated but why won't my sourdough bread go brown in the toaster. I have to push it down for a second time to get it to go brown.

[@jefftabin7947]

Brilliant!

[@davidmassy6952]

I'm a mile high in Denver. How much difference does altitude make? Awesome content Jack, love the book :)

[@Kayenne54]

"Yeast Breads Breads that contain yeast are most affected by higher elevations because the lower air pressure makes dough rise faster, resulting in dry or misshapen loaves after baking. For your recipes to turn out right, you will need to experiment with your bread-making supplies and processes" & (further down in the article) - options are: * Decrease yeast and use ice water with yeast to slow the reaction * Bake bread above a pan of boiling water to increase moisture, removing the water during the last 15 minutes of baking * Decrease proofing time; let loaf rise to 1.5 times its size rather than double * Try punching dough down twice * Decrease flour or increase liquid (if necessary) P.S. I moved to a higher altitude and have heaps of drama trying to now get a decent loaf. My best loaf came from a Dutch oven, and putting water into an ovenproof dish in the bottom of the oven from the start of cooking.

[@GoneBattyBats]

Jack, What about a Rye Bread Recipe? Would you use the 100% Whole wheat figure? THX

[@soniaclarkson3766]

Can’t wait for the HBC {home bakers’ club} ❤️

[@flossiefootsteps5753]

At last! I actually have two tins the same size as the one you used in your eample. Funny thing is, I use the same amount of ingredients for my loaves. Ain't Baker's Math cool? 😊 Great video, thanks!

[@carolferry7157]

Thank you

[@davidbweiner]

It's a lot simpler to divide the target dough weight (1011g) by the initial dough weight (842g) to get the factor (1.2) Then just multiply each ingredient by the factor. 500g (flour) times 1.2 equals 600g, and so on.

[@DrGonzibert]

Do you have also a formula for the baskets?

[@timg6350]

I'm newer to baking bread and am still waiting for your book to be delivered here in the States (ordered it on Amazon in November 2022). Can you point me to the recipe that gave you the original amounts (mix, knead, rest, etc., oven temp in F). I did enjoy the maths (as you call them, we use the singular "math").

[@timg6350]

Whoa! Talk about coincidences, I just got your book today! Amazon told me two days ago that it would be April before they could deliver. They also told me I saved an extra $0.03 on the price. Colour me lucky!

[@thomasrosier7071]

Thanks

[@helenedesmarais8697]

Why did you make me realize that I had a problem with my dough volume when I didn't know I had one ?! . Thanks a lot. Luckely it didn't last long since you provided the solution ( and very well explained by the way ) to the problem I didn't know I had ! All ends well. Ouf😮‍💨

[@susangordon1153]

I've missed the chalkboard Jack. Lol reminds me of the days before CoVid. Thank you for the cheat sheet; my math was never much good.

[@nancybyrd2221]

Math. Ugh. BUT Jack! I got it because you explained it absolutely brilliantly! Yet another very impressive lesson from the Master!

[@suebattersby5452]

Is there a magic number for sourdough?

[@jonathanvonwowern-barrefor6618]

According to the patron saint of bread making, Raymond Calvel, you use 260g/L in an open tin, and 245g/L for a closed tin.

[@goattactics]

Scaling a recipe up or down is exactly why we use bakers percentages. First add up the bakers percent of each ingredient. Then take the total dough amount in grams ÷ (total bakers percent ÷ 100) = the flour weight for the desired dough. Then just go down the line with each ingredient using the bakers percent. It's easy once you've done it a few times.

[@cassieoz1702]

Ha! I'd it worked out as 1.7 and I've been using that with a 66% hydration white dough