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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