Calculating the dough portion

[Sussan Estela Olaya]

Hi Gari.

Thank you for your question! I’m happy to help clarify this for you.

The formula you mentioned is a very common and practical guideline for estimating the amount of dough needed for a baking pan especially for doughs like brioche, sandwich loaves, and similar types.

Basic calculation:

You can use the following formula:

Length x Width x Height of the pan x Dough density factor = Approximate grams of dough

The density factors you mentioned (0.6, 0.8, or 0.9) are absolutely valid, and they’re used depending on the type of dough and the result you’re aiming for:

• 0.6 – for very airy or light doughs (like a super fluffy brioche)

• 0.8 – for medium-density doughs, ideal in most cases

• 0.9 – for denser doughs or when you want a tighter crumb

For example, if your pan measures 20 cm x 10 cm x 10 cm and you use a 0.8 factor:
20 x 10 x 10 x 0.8 = 1,600 g of dough

This should give you a nicely filled pan without overflowing.

I hope this explanation is helpful! If you have any other questions, feel free to reach out I’m here to help.

Best regards,
Sussan – Scoolinary Team.