Alles, was wir bitten, ist eine Bewertung, erzählen Sie uns, was gut oder schlecht ist, damit wir wissen, was Sie wirklich denken, um unseren Service für Sie zu verbessern!
01
Instant results
No sign-up, no waiting. Type your numbers and get professional-grade calculations in real time.
02
Works anywhere
Metric or imperial, any currency. Built for bakers in the UK, US, Europe, Australia and beyond.
03
Baker's precision
From fermentation timing to lamination layers — every formula is grounded in real baking science.
Quick answer
Enter your loaf tin's dimensions, or your banneton's diameter, and this converts it straight into the dough weight it needs — no more guessing. Example: a 23cm round banneton takes roughly 830g of dough.
⚡ LIVE
Live Ferment Timer
Dough temp — how warm your mixed dough feels (use a probe thermometer for accuracy). Inoculation — starter weight divided by flour weight × 100 (e.g. 100g starter in 500g flour = 20%). The timer updates as you type and shows a ±25% window because every kitchen is different. Open Start time, starter, cold retard to: set when you begin bulk fermentation and get a "ready at" clock; adjust for whether your starter is freshly fed, at peak, or hungry; or model a cold retard in the fridge. DoughRise Coach subscribers can record actual bulk times — after 3 bakes the predictions are calibrated to your kitchen, starter, and flour.
▶
Start time, starter, cold retard
Start time
Hours since fed
After (h)
Retard temp (°C)
Duration (h)
h
Saves to your history · calibrates after 3 bakes
DoughRise Pro
Save your formulas, track every bake
Pro unlocks formula history, bake logs, export to PDF, and advanced tools — everything a serious baker needs in one place.
All 25 calculators included · Cancel anytime · £9.99/mo
Enjoying the calculators?
Save results to your Pro account →
Go further
Pro
DoughRise Pro
Every tool saved, perfected. Save formulas, export to PDF, track your bake history.
Explore Pro →AI Coach
AI Baking Coach
A baking scientist in your pocket. Ask anything, get real answers grounded in technique.
Meet the Coach →Bakery
DoughRise Bakery
For bakers who mean business. Commercial scaling, costing engine, and team tools.
Go Bakery →🍞 Loaf Pan & Banneton Sizer
Enter your tin or banneton dimensions — get the right dough weight.
Choose Loaf Pan or Banneton mode. For a loaf pan, enter its internal length, width and depth (or use a quick-pick preset) plus your dough type — the calculator works out the exact dough weight to fill it correctly. Untick 'Pan tapers' for straight-sided tins like Pullman pans. For a banneton, just enter its diameter.
Bakeware Science
Loaf Pan & Banneton Sizer
Quick answer
Dough weight = pan volume (length × width × depth) × a density factor for your dough type, minus a taper correction for open pans with a domed top. A 9x5″ tin with enriched dough needs about 639g.
The loaf pan and banneton sizer above takes your pan dimensions (or banneton size) and dough type, then works out exactly how much dough you need, plus the matching flour weight at your chosen hydration.
Different doughs pack to different densities once baked, so the same pan needs a different amount of lean sourdough than it does of an enriched milk loaf. The calculator carries a density factor for each dough type and multiplies it by the pan's volume to get a weight in grams.
Baking in a round or oval banneton instead of a tin? Switch modes and the calculator interpolates from a standard size table instead, showing a ±10% range since basket capacity varies a little by brand and depth.
Pick your pan or banneton size above to see the dough weight it needs.
639g
9x5″ enriched loaf
25cm
Banneton for a 1kg loaf
Free
No account needed
How It Works
Volume, density and the taper correction
Every pan or basket has a volume: length × width × depth for a tin, or a size lookup for a round or oval banneton. Multiply that volume by a density factor specific to your dough type (lean, enriched, wholegrain, rye or brioche all pack differently once proofed and baked) and you get a dough weight in grams.
Open pans get one more adjustment: a taper correction. Most loaf tins are slightly wider at the top than the base, and the dough domes above the rim rather than filling every corner, so the calculator shaves 10% off the raw volume figure to account for it. A Pullman pan is the exception: it bakes with its lid on, so there's no dome and no taper to correct for, and it uses a flat 0.33 g/cm³ density factor regardless of dough type.
Worked example: a 9x5″ tin with enriched dough
- Volume: 22.86cm × 12.7cm × 6.985cm ≈ 2028 cm³
- Taper correction: 2028 cm³ × 0.90 ≈ 1825 cm³
- Dough weight: 1825 cm³ × 0.35 g/cm³ (enriched) ≈ 639g
- Flour at 68% hydration: 639g ÷ 1.70 ≈ 376g
That's the exact figure the calculator returns for its own 9x5″ enriched preset, and it scales the flour and water automatically if you change the hydration.
Common mistakes
Applying the taper correction to a Pullman pan
A Pullman bakes with its lid on, so the dough fills the tin edge to edge with no dome to account for. The calculator switches the taper correction off automatically for Pullman pans and uses a flat 0.33 g/cm³ density factor instead, regardless of which dough type you pick.
Guessing banneton capacity instead of measuring it
Banneton sizes are usually quoted by diameter, not volume, and a 22cm and 25cm basket hold noticeably different amounts of dough. Measure the actual diameter of your basket and enter it directly rather than assuming ’small, medium or large’ matches what the calculator has in mind.
Frequently Asked
Questions about
loaf pan & banneton sizing
How much dough do I need for a 9x5 loaf pan?
For a standard 9×5×2.75″ tin with a typical enriched sandwich dough, you need around 639g. Enter your own dimensions and dough type above for an exact figure, since density varies by recipe.
What size banneton do I need for a 1kg loaf?
A 25cm round banneton holds roughly 1000g of dough. The calculator shows a ±10% range since capacity varies by brand and depth.
Why does a Pullman pan need a different calculation?
A Pullman is baked with its lid on, so there’s no dome and no taper to account for, so it uses a flat 0.33 g/cm³ density factor regardless of dough type, and the taper correction switches off automatically.
Twenty-five baking calculators.
One free toolkit.
Fermentation timers, hydration ratios, starter health, costing and more.
