Take out and cool to room temperature before use. Transfer pan to a heatproof surface, carefully remove bread from pan… Tamara, For a 4.5 x 4.75 x 9.8 inches bread mould what will be the dough weigh . Japanese Shokupan loaf mold comes in 3 sizes, and we call it as 1 kin size, 1.5 kin size and 2 kin size. Broadly speaking, any recipe using 3 1/2 cups of flour or less can be baked in an 8 1/2" x 4 1/2" loaf pan ; more than 3 1/2 cups of flour, move up to a 9" x 5" loaf pan . Cover and let rise until doubled—about 60 to 90 minutes. My bread dough recipe weighs 580g, and my Shokupan mold has 2400g. Approximately 900g dough. The procedure is the same as always, so I skip the whole process. Choosing the right bread pan Any yeast loaf recipe using 3 cups of flour (or slightly less) should be baked in an 8 1/2" x 4 1/2" pan. KITESSENSU Pullman Loaf Pan with Lid, 1 lb Dough Capacity Non-Stick Bakeware for Baking Bread, Carbon Steel Corrugated Bread Toast Box Mold with Cover for Baking Bread, Gold(8.27X4.80X4.53 Inch) Wilton Recipe Right Non-Stick Long Bread Loaf Pan, 2-Piece Now, let’s talk about loaf pan comes in different sizes. Punch down and spread one of the halves by hand or roller onto your Cast Iron Baking Pan. 4.3 out of 5 stars 11. I want to make sure the dough cook through, so I start baking on low heat to be secure. Weight of the dough ball: 400 grams. 12x12 = 144 square inches. The low heat makes the dough rise slow but steady in a way. You can … 30 grams water at 30℃ (85℉) 15 grams fine wholegrain wheat flour. You'll be fine if you use that much dough. $16.99 $ 16. If you don’t do that, your Shoupan will have a chance to shrink. The BEST JAPANESE RECIPE for your good eat and good health. Continue to bake until bread is dark brown, blistered, and exposed side shows gradient of browning, about 15 to 20 minutes longer. So does anybody know an easy or even foolproof formula how to figure the proper dough to pan ratio out? Combine the salt and flour and add 2 cups of flour to the yeast / water mixture and … Punch dough down and divide in half. My Shokupan 1.5 Kin mold measurement is about 20×10×12cm. Put a handful of cornmeal into the loaf pan and turn the pan so that the bottom and sides are covered. Allow to rise for 10 additional minutes. So now I want to use this totally different pan for the same bread recipe... how much dough I need? New pan size: 12x12in. 400 grams of water at 30℃ (85℉) 10 grams finely ground sea salt. Tamara, I found this to be extremely helpful. It’s too soft to slice, so let it sit for at least a couple of hours. I do loaf bread and that is perfect for a loaf of bread with 100% whole grain . My oven took 12 mins to reach 100 to 200, adjust the time to your oven. Transfer … And then get it back to the oven, bake 5 to 6 mins more. So you can use this formula and decide what hydration you want for the dough and it will work. When you gently press into the dough with your index finger, an indentation will form and it’ll remain, if the dough is perfectly proofed. 15 grams strong white bread flour. Shape your bread into the bread pan you will be using for baking. Most of my loaves are around 800g and the hydration of the dough is 75%. Your pan is 290mm x 110mm x 110mm in inches this is 12 x 4 x 4 inches basically. To preserve air from the first rise, it is important to work the dough gently; in most cases we use our hands, not a rolling pin, which can overwork the dough. How do I calculate the dough to pan size ratio? If you αre new here, please check my Shokupan playlist. Just a point of clarification. Calculating the dough is critical, when you bake Shokupan with the lid. Fill one with water and then empty it in a measuring cup. Your email address will not be published. Chua, July 2019 Still, the constant "dough weight ÷ (L x W)" is a ball-park number that may be accurate enough...baking bread does not *have* to be rocket science ;-). My name is Akino Ogata! Get it as soon as Tue, Feb 23. Turn the dough at a 90-degree angle to your body, and repeat the folding process. (144 x 4 your ratio) = 576 grams of dough. It’s not easy to take out because this is the first time to use the mold. This is the formula I was looking for. So to figure it out take 800 divided by 1.75 and you get 457g of flour. I don’t know why we call bread in the old ways, bread supposed to be not quite old, but how it is. Now let’s make this into a 2 Kins( Mold.). For a half cup size mini loaf pan, use 1/3 cup of dough. After you've measured out your flour, it's time to mix it with yeast. 400 grams strong white bread flour. For white or whole wheat bread, use coarse cornmeal to prevent sticking. Ingredients: 75 grams whole flour; 75 grams dechlorinated tap water; 300 grams whole wheat starter (50% flour/50% water) 500 grams bread flour The fermentation is successfully done, let’s divide the dough into 3. August 2015 Welcome to Kitchen Princess Bamboo, Japanese Everyday Food. These are the Shokupan loaf pan that I have. This will give you a constant ratio that you can use for any pan so the dough will fill out the pan properly. Hi Tamara, thanks for publishing this. How is this calculated in a round ring mold? Suiton ( Japanese wheat dumpling Miso soup), Grilled Salted Mackerel |Saba-no-Shioyaki, SHOKUPAN FOR BIGINNERS ~REAL-TIME KNEADING~(EP192), HOW TO MAKE ★JAPANESE CURRY BREAD★ KARE-PAN (EP213), How to make ★Nama Shokupan★Japanese new trend! (EP168), HOW TO MAKE ★CROISSANT SHOKUPAN★ POUND CAKE TIN AND NO LID REQUIRED (EP181), HOW TO MAKE ★THE ULTIMATE TAMAGO SAND★varieties of Japanese egg sandwich(EP187), HOW TO MAKE CREAM PAN | The Best Japanese sweet bread (EP267), HOW TO MAKE NAMA CARAMEL | Melt in your mouth caramel in Origami Box (EP265), HOW TO MAKE TOFU CHOCOLATE | 40% reduced calories but yet Delicious! Need a little bit of math but I tried to make it simple as much as I can. The dough rises just under the edge, it’s time to pop in the oven. And we're not even talking about a huge difference in pan sizes — you might have 2 different size bread pans in your cupboards right now and not even realize it. I am thinking that I make an egg sandwich the next day, so I keep it in a plastic. Shaping & Scoring. It's the same process but might be a bit clearer visually. Grams/square inch = 400 grams divided by 100 square inches = 4 grams per square inch. Don’t fill the pan more than 40% with dough. Need a little bit of math but I tried to make it simple as much as I can. 99. Place the Loaf in a Pan. Shape the loaf. But its works best with bakers yeast leavened bread and not much with traditional sourdoughs." Thanks. Give it a try and let me know how you like it! I will bring you the best Japanese Recipe for you from Japan! I’m using a 3.1 quart Romertopf clay vessel...just trying to understand the how much flour, water, etc that add up to the dough ball amount. Once bread has baked for 20 minutes, remove lid, and reduce oven temperature to 450°F (230°C). Try adding flour as less as possible to make moist bread. This will be your constant for all your pans. Which means that to determine the dough required for other pan size, we will use this as a basis for computation. These are the Shokupan loaf pan that I have. (for the bread dough) 100 grams fine wholegrain wheat flour. Let rise for 10 minutes in a warm place. Let’s take a look at my basic Shokupan recipe. It’ll form a dome, so just look at the pan from the side to see how much it has risen above the rim. A recipe using 3 1/2 cups of flour can go either way. Thought provoking article...this is where I can use your help. Your email address will not be published. If you want to make this recipe into the traditional loaves of bread, shape and place into greased 9×5-inch loaf pans. To check yourself to make sure it's 75% take 342 divided by 457 = .75 or 75%. Spray the pan with non-stick cooking spray. This amount of dough for this pan I liked it filled the pan properly. Tools: Stand mixer with dough hook and bowl, dough scraper, scale, 9.25 x 5.25 x 2.75 in. Let bread rise for about for 1 hour or until the bread dough is about 1/2-inch from the top of the pan. And the total baker’s percentage is 185.2%. The bread dough will rise about 1 ½ inches above the rim of your bread loaf pan in the center. I was concerned that the weight of the finished bread would be far less than the weight of the dough ball, and would throw off the math but that hasn't been an issue. I am so glad that many of you tried making Shokupan during this period. Now let’s take a look at baker’s percent. Once you pop in the oven, re-set the heat to 200 ℃. So weigh your dough that you use, and measure that pan. Now to get the loaf ready for the oven. The recipe above is 1.5 Kin mold, because I like the size. January 2015, All In a stand mixer add the warm water, sugar, salt and yeast. That makes a difference? This is just good for one meal. It’s a huge Shokupan mold, but with the lid, you can bake beautiful bread even if your oven is small. If you did wrong, the bread comes out short, or not enough to make a shape. I have come to learn that it's always easier to do the math than just eyeball it. Thanks. I can not help unless I have those numbers. Use a thin blade knife or pallet knife to take out. The ratio of volume and dough weight is 4:1. Or preferably slice the next day. Knead the dough until it is smooth. To see the exact ratio of bread dough for the mold calculates by dividing the capacity by actual weight. The dough is ready to use after only a few hours, and will keep in the fridge for as long as two weeks. Calculating the dough is critical, when you bake Shokupan with the lid. Let the yeast proof until it bubbles for … Kin is an old Japanese unit for counting weight. When it has risen to being just under an inch (2.5 cm) from the top of the pan, grease the bottom of the lid, and slide it on the pan. hot gas. Weight and volume is equal, so my Shokupan mold has a capacity for 2400g. Here is a neat trick to measure how much batter you should pour in the pans. For example, based on the loaf pan I want to use, it says 800 grams of dough...how do you figure the optimal amount of flour that comprises the dough that weighs 800 grams? 22.5*11*9.5cm In my case the original recipe pan size: 10x10 in. Turn out the bread onto a floured worktop and divide the dough in half. Modified from the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois. Ingredients weights are left-hand side, and the baker’s percent is on the right-hand side. I have seen beautiful bread that tagged me on Instagram. Required fields are marked *. Alright, I hope you learn how to calculate your bread dough in the video, once you understand the formula, you can make perfect bread at any time! If you did wrong, the bread comes out short, or not enough to make a shape. Create your own unique website with customizable templates. Hi I’m not actually getting the calculation, can you please help me I’ve a regular sandwich bread pan that is 7inch*3*2 inch perspectively. While resting the dough, the gluten relax and you can easy to handle. Pradeep, 4.5*4.75*9.8=228.095 On the other hand, I have received so many questions, asking, “how much dough do I need for my pan” or “Can I half the recipe because my pan is small?”. When I make a 100% rye bread I figure the dough is going to rise 60% and spring 10^ so divide the weight of water by 1.7 to get the right dough amount.. You can do the same calculations for any pan but if not a Pullman then you want the dough to rise 10% over the rim of the pan and not be flush with it. You can measure the volume by adding water in the Shokupan mold. … The bread will fall right out. It doesn’t matter to make good bread, in any ways. You can convert it to inches or leave it in mm. Thanks in advance. This makes enough pizza dough for a large pizza or 3 10-inch ‘pan’ style pizza. After 10 mins, roll it out to remove the gas inside. If it's made 100% from bread flour or all-purpose flour, it's probably best to err on the side of caution and bake it in the larger pan. Dough for 12x12 pan = 144 square inches (144 x 4 your ratio) = 576 grams of dough. Plus of minus, 5 % is not affect to the final product, in my experience. Place dough in a lightly oiled bowl and cover with plastic wrap. Drop the mold from 20 cm above to the countertop, to remove the. Literally speaking, a 900 g (2 lb) loaf tin is designed for a 900 g loaf. (EP260), How to make MATCHA Nama Choco | Velvety smooth Chocolate for Valentine’s Day! Next, let your bread proof. 10x10 = 100 square inches I've just started backing bread and my pans are 9x5 sq in with a capacity of 1.9 liters while my recipes are usually set for 8.5x4.5 sq in loaf pans. Math is definitely not my best subject. You’re awesome, Can someone help me calculate my dough weight? Am I correct to say that your 4grams per square inch is based on your experience and you are using it as a base example. Place the loaf in a bread pan that has … Take out from the oven and take off the lid. Step 4: Proof the Dough. Rolling the dough into a tight cylinder before transferring it to the pan enforces the gluten structure and prevents the final loaf from being misshapen. Simply put grams of finish bread over the square inch of the old pan = x over the square inch of the new pan and solve for x. It should be transferred to the pan it will be baked in or on (most often a loaf pan or baking sheet) first. Fold in 3, and roll it up, stretching the surface. Weigh your dough for the pan you usually use to get the constant. I’ll put the link down below or on the right-hand side corner. Best Regards New pan size: 12x12in. Quick Bread Pan - 9x5-inches - 4 cups flour - 2# dough Standard/Large Pan - 8.5x4.5 - 3 cups flour - 1.5# dough Medium Pan - 7.5x3.5 - 2.5 cups flour - 1# dough So it depends on what type of dough you are wanting. To proof, coat your bread dough with a touch of oil or cooking spray.
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