I have several different size loaf pans with different shapes and I want to scale a bread recipe to fit the loaf pan(s).
My idea was to fill the loaf pan with water to the rim and weigh the water in grams.
As an example, a loaf pan weighs 1300 grams with water to the rim with the container weight tared out.
Does it seem reasonable that the container would hold 650 grams of dough to double in size before baking?
Chris