Hi,
For those of you who bake pan loaf bread I would like to survey your
pan sizes and how much dough you place in the pan.
The size of the pans I am using are 9" x 5". The sides are NOT
perpendicular to the bottom but rather angle out slightly from the
bottom to the top. The volume of the pan (to the top edge) is 64 oz
(measured with water).
To get a nice sandwich style loaf size how much dough should I place
in the pan? If the dough rise is 1 1/2 to 2 times I am thinking I
would use 32-36 oz of dough. However, this seems like a lot of dough
for one pan loaf. Is this in line with what other home bakers are using?
Thanks for the insight.
Tom