Roy wrote:
> Your dough I estimate as given your ingredients weights as 890 grams
> then I reckon that you add about 10 grams both salt and yeast will
> weigh approximately 900 grams after mixing. Then bulk fermeniting it
> will alllow for at least 5% weight loss due to fermentation you will
> end up with approximately 850 grams of molded dough prior to proofing.
> Now you said that you are using a 2 lb loaf tin size( 908 grams). It
> looks like you do not even have enough dough for your loaf tin<g>. Are
> you sure that it is a 2lb tin?

I think so ... measurements in cm, taken roughly halfway up the tin (it
tapers from top to bottom): 18 x 11 (w) x 9 (h). I bought it ages ago,
and it's certainly bigger than the 1lb tins I usually see in shops.

Thanks again for the help.

- guy



> Even with 100% bread flour the dough amount is not even enough.
> A 2 lb tin was designed that the loaf weight will come ouit
> approximately two pounds.
> Hence the dough weight put in it should be more than 2 lbs to
> accomodate the bake out loss.
> Now your bread if the recipe quantities are right then adding a bake
> out loss of say at least 5%you will end up with around 800 grams loaf(
> barely 2 pounds)..
> Sorry IMO I think There is something askew in this recipe and tin
> size<g>.
> But anyway that is not related to your problem, ....
> But be reminded this rye bread loaf tends to promote wild breaks( like
> what happened to your loaf).
> you have to look at the problem carefully considering the possible
> reasons I enumerated above.
> Roy
>


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