||[Nov. 23rd, 2008|12:40 pm]
I'm finally starting an experiment to see just how much dough goes into my two sizes of loaf pans. You know, loaf pans, which makes bread rectangular and shaped like most everyone else's loaves. I just never got around to doing a hard study on them to see what fit. So right now dough made with 2 lbs of flour is in the larger of the pans, and I suspect that it should be less, but the experiment must complete itself before I can be sure. The loaf currently proofing will either be right, or possibly overflow the pan.|
If it doesn't work, I can probably just punch down the dough and make something else out of it, and make another batch of dough with the second container of preferment sitting on the counter right now.
Edit-the loaf came out good, but was starting to peek over the top edges of the loaf pan. Slightly less dough would probably work better (about 1.5 lbs of flour in the dough), but now I have a max amount. If I keep an eye on the dough proofing I can do the full amount like I did today, but put it in before it's started overflowing the pan.
Now to figure out the smaller loaf pans.