Dough quantity for a specific baked bread weight
Because there is less water loss while baking a large bread it is important to have an idea of the amount of dough required for a specific cooked bread weight.
This is not an exact science because the more water in your dough (hydration level) the more water you loose while baking.
| Cooked bread weight | Extra dough required |
|---|---|
| 0 to 50gr | add 50% |
| 50 to 200gr | add 45% |
| 200 to 250gr | add 40% |
| 250 to 500gr | add 37% |
| 500 to 650gr | add 30% |
| 650 to 900gr | add 28% |
| 900 to 1100gr | add 27% |
For example to produce a 350gr bread 480gr of dough is required.
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