Consider simple dough, flour and water. For simplification we will disregard salt, sugar and any other additives. The question is, how do I guesstimate volume of dough, say, 1000gr of flour and 1000ml of water (consider that water/floor ratio for my theoretical dough is known). I'm well aware that different flours have different properties, for simplification, lets say it is GP or 00 flour, whatever it is called in your country. Is there some property like absorption ratio of flour? If there is one, the rest can be easily calculated.


Usually I mix water and flour (for theoretical dough, forget leavening agents and particular application, like bread, pasta, whatever) in 7:10 ratio - 700 ml of water with 1000 gr of flour. I want to fill with that dough a pan, lets say, 750 cm^3, how much flour and water I should use to get that volume of dough.

  • 2
    Dough for what? You're not adding any raising agent, and most unleavened breads use a lot less water than that (e.g. half as much water as flour by weight). Would you even have a dough rather than a paste at that water content? – Chris H Mar 27 '19 at 20:15
  • I think I have to elaborate more, will update the question right away. – kreuzerkrieg Mar 27 '19 at 20:34
  • 3
    I think the point Chris H was making is that, if it is a leavened dough, there is no answer. It is not about the pinch of leavener, it is that the dough changes its volume constantly during the proofing process (if yeast, but chemically leavened batter can also see some small changes before it is used). You can of course fill that pan with pasta dough, but you cannot bake a loaf of pasta in the pan. If you really only want to know how to "norm" your recipe such that you always produce exactly one loaf from this pan, this is empirically derived information which changes with the recipe. – rumtscho Mar 27 '19 at 20:59
  • First, whatever leaving agent is used (yeast or chemical) the initial volume (right out of the mixer bowl) is the same as with no leaving agent. Second, yes, you hit the point, I want to produce exact amount of dough for particular pan. Empirical approach will work, but it is a) time consuming b) should be repeated for each recipe. Technically it is solvable problem to find a way to calculate it. Will update if I find something interesting. Hint: farinograph – kreuzerkrieg Mar 28 '19 at 6:42

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Browse other questions tagged or ask your own question.