Hello, all, I haven't bothered you all in a while, hope all is well. I have
a question, as usual. I have been baking my bread without loaf pans and am
quite happy with my results, and one of the reasons I like this way is
because I don't have to be concerned too much about quantities, a bit more
dough will simply make a bit larger loaf (my math is terrible). Any ways, I
still basically use somewhat around the quantities from Dick Adams simple
sourdough loaves http://countrylife.net/pages/recipes/545.html

except without the pans, and now my sister wants to make this type of bread
in her home, using her nonstick loaf pans: 2 pans, 9 1/2" x 5 1/4" x 2 5/8".
She has no desire to bake boules or anything of the sort, and I am not sure
if the quantities in Dicks recipe are for those size pans. Can anybody help
me out here?

Thanks, hutchndi

HUTCHNDI wrote:
> Hello, all, I haven't bothered you all in a while, hope all is well.
I have
> a question, as usual. I have been baking my bread without loaf pans
and am
> quite happy with my results, and one of the reasons I like this way
is
> because I don't have to be concerned too much about quantities, a bit
more
> dough will simply make a bit larger loaf (my math is terrible). Any
ways, I
> still basically use somewhat around the quantities from Dick Adams
simple
> sourdough loaves http://countrylife.net/pages/recipes/545.html
>
> except without the pans, and now my sister wants to make this type of
bread
> in her home, using her nonstick loaf pans: 2 pans, 9 1/2" x 5 1/4" x
2 5/8".
> She has no desire to bake boules or anything of the sort, and I am
not sure
> if the quantities in Dicks recipe are for those size pans. Can
anybody help
> me out here?
>
> Thanks, hutchndi

I checked the link. Looks to be about 1,000 g. of flour which would use
between 650 and 680 g. of water yeilding a 1650 to 1700g dough. I
think those pans are good for about 900 g. each. So you're in the
ballpark with a small safety factor.

Might we assume your sister is impressed with your bread <g>...

Will

"HUTCHNDI" > wrote in message =
news:MrT7e.12926$B93.3818@lakeread06...

> and I am not sure if the quantities in Dicks recipe are for those =
size pans.=20
> Can anybody help me out here?

What I consider to be a standard-sized bread pan holds one quart of =
water,=20
which is to say that it has a volume of 32 fluid ounces. Please see:
http://home.att.net/~carlsfriends/di...ead%5Frev.html
There is a link to more recent Instructions at
http://home.att.net/~carlsfriends/dickpics/billowy.html

--=20
Dick Adams
<firstname> dot <lastname> at bigfoot dot com

"Dick Adams" > wrote in message
...

"HUTCHNDI" > wrote in message
news:MrT7e.12926$B93.3818@lakeread06...

> and I am not sure if the quantities in Dicks recipe are for those size
pans.
> Can anybody help me out here?

What I consider to be a standard-sized bread pan holds one quart of water,
which is to say that it has a volume of 32 fluid ounces. Please see:
http://home.att.net/~carlsfriends/di...ead%5Frev.html
There is a link to more recent Instructions at
http://home.att.net/~carlsfriends/dickpics/billowy.html

--
Dick Adams
<firstname> dot <lastname> at bigfoot dot com

in your new link, you state:

Place in pans*, allow to rise 4 to
8 hrs., enclosed to retain moisture,
until top is an inch or two higher
than the top of the pan. (3 in. is possible!)

OK, so when you first put the dough in the pan, where should the hieght be,
or is this really dependent on how much rise it is holding, if any? I guess
she will just have to try it out and see, its just I was looking at the back
of a bag of KA whole wheat flour, and there is a recipe for using a loaf pan
and it says 4" x 8", so I was thinking maybe that is the standard
size.....pans are too much thinking....

"HUTCHNDI" > wrote in message =
news:5%08e.16012$B93.2159@lakeread06...

> in ( http://home.att.net/~carlsfriends/dickpics/billowy.html ) you =
state:

> > Place in pans*, allow to rise 4 to
> > 8 hrs., enclosed to retain moisture,
> > until top is an inch or two higher
> > than the top of the pan. (3 in. is possible!)

> OK, so when you first put the dough in the pan, where should the =
hieght be,
> or is this really dependent on how much rise it is holding, if any? I =
guess
> she will just have to try it out and see, its just I was looking at =
the back
> of a bag of KA whole wheat flour, and there is a recipe for using a =
loaf pan
> and it says 4" x 8", so I was thinking maybe that is the standard
> size.....pans are too much thinking....

Well, keep in mind I am telling how I make bread, not how bread is to
be made in general. So no shouldness is implied, unless one wishes to
achieve the kind of results that I say I can get.

The loaf pan is not rectilinear, so 4" x 8" is not highly descriptive. =
It does
so happen that my 1-quart bread pans are approximately that at the =
bottom,
though quite a bit wider at the top. One quart is a less equivocal =
measure of
their size.

The loaves are placed in the pans after they are formed ("shaped") and=20
slashed.. At that point the dough is collapsed almost to its original =
(unrisen)=20
volume.

From then the loaves will expand by a factor of about five *if* the =
dough has
been properly developed. After that, little or no "oven push" is to be =
expected.
(So the oven does not need to be preheated and "steaming" makes even =
less
sense than usual.) The long prebake rise gives the sourdough organisms =
more=20
time to do their stuff.

That *if* is a pretty big IF. Almost everybody overdevelops the sponge, =
for
instance, because that is the stage where the average sourdough dummy =
(who
reads the average sourdough advice) thinks that sourness and/or flavor =
should
develop. Then you start your rise with rotten dough, so good luck on =
that.

Incidentally, I do not think that a bag of KA whole-wheat flour should =
be
considered an authority on anything.

--=20
Dick Adams
(Sourdough epistomologist)
<firstname> dot <lastname> at bigfoot dot com
___________________
Sourdough FAQ guide at=20
http://www.nyx.net/~dgreenw/sourdoughfaqs.html