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.