Measure your
Pullman pan volume.

Start with the interior

A product name is not an exact capacity. Measure the internal length, width and height of your pan, below the rim. Handles, folded metal and the lid are not part of the bread’s interior space. Select the unit separately for each pan; the calculator converts each interior to millilitres before comparing.

For a straight-sided rectangular interior, volume is length × width × height. A pan measuring 20 × 10 × 10 cm has an estimated capacity of 2,000 cm³, which is 2,000 ml. One cubic centimetre is one millilitre; do not divide this result by 1,000 unless you want litres.

If your measurements are in inches

The calculator converts every dimension with 1 inch = 2.54 cm before multiplying. That means a 9 × 4 × 4 inch rectangular interior is about 2,359.7 ml. Dimensions on packaging may describe the outside, so measure rather than assuming.

For sloping walls or rounded corners

Length × width × height describes a rectangular box. It can overstate the capacity of a tapered pan. If the manufacturer permits it and the pan holds water, measure its capacity with a graduated jug instead. Place the empty pan on a level surface and use the same interior reference level for both pans. Keep a record of that level. Do not include a domed area above the rim.

Choose Volume (ml) for the relevant pan and enter its measured capacity. The other pan can use a different measurement method or unit. Counts are entered separately. If the pan leaks or should not be filled with water, use a documented manufacturer capacity or treat geometry as an approximation.

Keep capacity separate from dough fill

A capacity measurement is not a recommendation to fill a pan with dough. Expanding dough needs room, and a sliding lid changes the shape available. Use a successful recipe as the baseline and keep the same lid style when applying a capacity ratio.

Record these details

• The interior dimensions or measured capacity, and how you obtained them.
• The pan material and whether the baseline loaf used a lid.
• The successful dough weight per pan and total number of pans.
• Your actual proofing and bake observations.

Pan type and material also affect the bake. See King Arthur Baking’s guide to baking pans for further context. These measuring notes explain our calculation; they are not a kitchen test of any specific pan.