THE BAKER’S WORKBENCH

Pullman pan
recipe calculator.

Scale a successful formula—or a known dough weight.
Clear proportions for the pan you have.

GOOD BREAD BEGINS WITH A GOOD PLAN

Same recipe.
New proportions.

01 / THE CALCULATOR

Let’s find your new proportions.

Grams in. Grams out.

Live calculations need JavaScript. You can still use the method below: multiply every ingredient by (new pan volume × new pan count) ÷ (original pan volume × original pan count).

Your pans

Measuring guide

Choose a measurement method and unit for each pan. Use inside dimensions for straight walls; for irregular shapes, enter measured capacity.

AOriginal pan

The pan your successful recipe uses.

Measure byUnit

Length cm

Width cm

Height cm

Number of pans

2,000 ml / pan

Geometric estimate

BNew pan

The pan you want to use next.

Measure byUnit

Length cm

Width cm

Height cm

Number of pans

2,500 ml / pan

Geometric estimate

Tapered or rounded pan? Use measured volume for a better capacity estimate.

Your original formula

Choose what you know, then tell us whether the input is for one pan or a whole batch.

What do you have?My weights describe

Weights describe the entire original batch.

Illustrative example · not kitchen-tested

Ingredient	Original weight	Remove
Ingredient 1 name	Original grams of ingredient 1 g
Ingredient 2 name	Original grams of ingredient 2 g
Ingredient 3 name	Original grams of ingredient 3 g
Ingredient 4 name	Original grams of ingredient 4 g
Ingredient 5 name	Original grams of ingredient 5 g
Ingredient 6 name	Original grams of ingredient 6 g

Original batch total 735 g

Last valid work is kept in this tab while you read a guide. Save manually for later visits. Shared links include all retained inputs, even values hidden by the current mode. Use an image export to share only the visible result.

YOUR NEW FORMULA Live calculation

Illustrative example · not kitchen-tested

1.25×batch capacity
multiplier

New batch dough918.8 g

Per new pan918.8 g

2,500 ml × 1 ÷ (2,000 ml × 1) = 1.25×

Original batch 2,000 mlNew batch 2,500 ml

Scaled ingredient weights for the entire new batch
Ingredient	New batch
Bread flour	500 g
Milk	325 g
Sugar	40 g
Butter	40 g
Salt	8.8 g
Instant yeast	5 g

Ingredient display rounded to 0.1 g. Totals use unrounded weights; follow your scale’s precision.

A starting point, not a baking prediction.

Volume scaling keeps ingredient proportions. It does not calculate proofing height, dough expansion or baking time. Start with a successful recipe and keep the same lid style.

02 / A LITTLE BAKING MATH

The formula behind
your next loaf.

No secret dough-density constant.
Just your known recipe, scaled by capacity.

Read the full method

Start with a recipe that works.

Enter a successful formula or known dough weight in grams, choose the one-pan or whole-batch basis, and record its original pan. The demo values are only a mathematical example.

Compare like with like.

Choose inside dimensions or measured capacity separately for each pan. Include both pan counts and select whether your weights describe one original pan or the whole batch.

Scale the weights, watch the dough.

Scale a full ingredient list or just a known dough weight. Your recipe’s dough cues and your pan’s instructions still guide the bake.

KEEP ON THE COUNTER

A few useful notes.

About the project

FIELD NOTE / 01

Measure the inside.
Not the label.

Dimensions, water capacity and the details that change your calculation.

Measuring your pan FIELD NOTE / 02

What scaling can
and can’t tell you.

Batch sizes, lid styles, rounding and why volume doesn’t predict time.

The scaling method SAMPLE FORMULAS

Try the math
with a sample formula.

Two clearly labeled examples to explore. Bring your own tested recipe to bake.

Explore the samples

BEFORE YOU BAKE

Good questions.

How much dough should I put in my Pullman pan?

Use the dough weight from a recipe that already succeeds in a known pan, then scale it by the ratio of total pan capacities. This calculator cannot discover a safe or ideal dough weight from an empty pan alone. Dough formula, pan shape, lid style and proofing all affect the result.

Can I change from a lidded to an open-top loaf?

That changes the space available as the dough expands. The calculator still compares capacities, but cannot validate the fill. Use a recipe and pan instructions intended for the lid style you plan to use.

Does doubling the recipe double the baking time?

No. The ingredient multiplier is not a time multiplier. Pan shape, material, dough and oven conditions all matter. Use a proven method and check the actual bake.

Can I use inches or more than one pan?

Yes. Inches are converted using exactly 2.54 cm per inch. Each pan group has a count: the multiplier is (new capacity × new count) ÷ (original capacity × original count). Select whether the entered weights describe one original pan or the entire original batch.

Pullman panrecipe calculator.