Sourdough Sandwich Loaf: How Much Dough for Your Loaf Pan?
A tin loaf only looks right when the dough matches the pan. Here are typical dough weights for common US, UK and Australian loaf tins, and a rule of thumb for any other size.
Typical dough weights by pan
| Pan | Approx. metric size | Typical dough weight |
|---|---|---|
| 8.5 × 4.5 in loaf pan (about 2.75 in deep) | 22 × 11 cm | about 550–700 g |
| 9 × 5 in loaf pan (about 2.75–3 in deep) | 23 × 13 cm | about 750–900 g |
| UK "1 lb" loaf tin | varies by maker | about 450–550 g |
| UK "2 lb" loaf tin | varies by maker | about 850–1,000 g |
| Pullman pan 9 × 4 × 4 in, lidded | 23 × 10 × 10 cm | about 800–900 g |
| Pullman pan 13 × 4 × 4 in, lidded | 33 × 10 × 10 cm | about 1,100–1,200 g |
UK "1 lb" and "2 lb" tins are named for roughly the weight of bread they hold, and their exact dimensions vary by brand. Australian tins are usually sold by centimetre dimensions; match them to the nearest size above or use the rule of thumb below. These ranges are typical published figures, not exact rules. Enriched or high-hydration doughs rise differently, so adjust after your first bake.
Rule of thumb for any tin
Multiply the tin's length × width × depth in centimetres to get its volume in millilitres, then multiply by about 0.35–0.4 for the dough weight in grams.
Example: a 23 × 13 × 7.5 cm tin is 2,243 ml, and × 0.35–0.4 gives about 785–900 g of dough. In inches, 9 × 5 × 3 in is 135 cubic inches, or about 2,212 ml, giving about 775–885 g. Tins with sloped sides hold a little less than the box volume, so use the lower end for strongly flared tins.
A lidded Pullman needs the right amount of dough to fill the corners without forcing the lid. If the corners come out rounded, add a little dough next time.
Worked example: 9 × 5 sandwich loaf
Sandwich and tin loaves are often made a little drier than free-form loaves, commonly around 60–68% hydration, for a softer, even crumb that holds its shape in the tin. In the calculator enter total dough 850 g, water 65%, starter 20%, starter hydration 100%, salt 2%:
| Ingredient | Grams | Ounces |
|---|---|---|
| Flour | 455 g | 16.03 oz |
| Water | 295 g | 10.42 oz |
| Starter (100%) | 91 g | 3.21 oz |
| Salt | 9 g | 0.32 oz |
True hydration is 68.2%. Grams are rounded as the calculator shows them; ounces are converted from the unrounded figures. For an 8.5 × 4.5 pan, enter about 600 g instead and every ingredient scales down. Adding milk, butter, honey or oil? List them as their own percentages; see converting recipes to baker's percentages.
Tips for a neat tin loaf
- Grease the tin well, or line it with parchment.
- Shape a tight log the length of the tin and put it in seam-side down.
- In an open tin, proof until the dough domes about 1–2 cm (½–¾ in) above the rim, as a general guide. For a Pullman, proof until it's about 1–2 cm below the lid.
- Bake until the loaf sounds hollow when turned out and tapped. An internal temperature around 93–99 °C (200–210 °F) is often used as a check.
Baking free-form instead? See Dutch oven and banneton sizes.
Enter the dough weight for your tin and the calculator gives exact flour, water, starter and salt, per loaf or for a batch.
Open the free calculatorFAQ
How much dough for a 9x5 loaf pan?
Typically about 750–900 g of total dough for a 9 × 5 inch pan about 2.75–3 inches deep. A recipe with around 450 g of flour fits well.
How much dough for an 8.5x4.5 loaf pan?
Typically about 550–700 g of total dough. In the calculator, enter that as the total dough weight and keep your percentages the same.
How much dough goes in a UK 2 lb loaf tin?
Roughly 850–1,000 g of dough, although tin dimensions vary by brand. A 1 lb tin takes roughly half that.
How do I work out dough weight for any tin?
Multiply length × width × depth in centimetres to get millilitres, then multiply by about 0.35–0.4 to get grams of dough. Use the lower end for tins with sloped sides.