Quantities for your pans
- Recipe multiplier
- ×2.0000
- Total pan area
- 600.0 → 1,200.0 cm²
- Dough per target pan
- 1,866.0 g
| Ingredient | Original | Revised |
|---|---|---|
| Flour added to dough | 500.0 g | 1,000.0 g |
| Water added to dough | 400.0 g | 800.0 g |
| Salt | 10.0 g | 20.0 g |
| Oil mixed into the dough | 20.0 g | 40.0 g |
| Yeast | 3.0 g | 6.0 g |
| Oil for the pan and topping | 15.0 g | 30.0 g |
| Total dough | 933.0 g | 1,866.0 g |
Total dough excludes oil for the pan and topping. That oil is scaled separately.
Hydration (including starter): 80.0% → 80.0%
Scaling by base area aims to keep dough thickness similar. Follow your original recipe’s fermentation and baking cues; times can change.
Weights are displayed to 0.1 g. Small differences in their rounded sum are normal. Hydration is a formula ratio, not a promise about dough handling or fermentation time.
Saved recipes
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Method and limits
Multiply the ingredients by the area ratio
For a rectangle, base area is length × width. For a round pan, it is π × (diameter ÷ 2)². Multiply each pan’s area by the number of identical pans in that group. The recipe multiplier is total target area ÷ total original area. All ingredients scale by the same multiplier, so the ingredient proportions stay the same.
A 20 × 30 cm base has an area of 600 cm²; a 30 × 40 cm base has 1,200 cm². The multiplier is 2. In this example, 500 g flour and 400 g water become 1,000 g flour and 800 g water. Two target pans of the original size also give a multiplier of 2. When your pans have different sizes, calculate a separate target batch for each size.
Round pans, inches and useful measurements
A round pan’s diameter is the full distance across its inside base, not its radius. Measure the base rather than the rim, especially for a tapered pan. Use centimetres or inches independently for the two pans; the calculator converts them before comparing areas. Changing the unit selector converts the numbers without changing the pan’s physical size.
Area scaling is a starting point for a similar thickness, not a promise of an identical finished loaf. A deep pan does not require extra dough if you want the same thickness. Pan material, taper and oven behaviour still matter. Avoid filling a pan based on its full volume: dough needs room to rise.
Keep starter, dough oil and finishing oil distinct
If your recipe uses starter, enter its total weight and hydration. A 100 g starter at 100% hydration contains 50 g flour and 50 g water. Those quantities belong in the hydration calculation; do not add them to the ingredient table again. Enter zero starter for a yeast recipe. The calculator scales starter or yeast without converting one fermentation method to the other.
Oil mixed into dough contributes to dough weight but is not water. Oil for coating the pan or drizzling over the top has its own row and is excluded from dough weight and hydration. Split any oil quantity described as “divided” in your source recipe accordingly. Other dough ingredients scale by weight, but this tool does not estimate water from milk, eggs or wet toppings; for enriched recipes its displayed hydration covers only added water and starter water.
Focaccia recipe: adjust quantities for your pan →
Formula reference
External baking references in English. Use the recipe’s own method, ingredients and baking instructions.