Scale a recipe
to a new Pullman pan.

Start with the information you have

• A successful full recipe: use the ingredient mode, and select whether those amounts make one original loaf or the whole original batch.
• Only a successful dough weight: choose known dough weight. The tool scales total dough and each target portion, without inventing ingredients.
• No successful baseline: capacity alone does not establish a suitable fill. Start with a reliable recipe for your pan and lid style; do not treat an example here as baking guidance.

Open the calculator to choose your mode, or measure your pan first.

The capacity-ratio method

This tool rescales an existing batch. It does not choose a universal grams-per-millilitre density for bread dough. Choose whether your ingredient weights describe one original pan or the entire original batch, then enter the original capacity and pan count. The tool converts one-pan inputs into an original batch before applying the capacity ratio.

A one-pan example

An original pan has an inside capacity of 2,000 ml. The new pan holds 2,500 ml. With one pan in each batch, the multiplier is 2,500 ÷ 2,000 = 1.25. An original 400 g flour quantity becomes 500 g. If the whole original formula weighs 735 g, the scaled batch weighs 918.75 g.

Those are mathematical examples, not a claim that a particular bread formula has been baked successfully at either fill.

Count both sets of pans

If the original recipe makes two 2,000 ml loaves and you now want three 2,500 ml loaves, compare 7,500 ml with 4,000 ml. The multiplier is 1.875. Enter the ingredients for the original two-loaf batch, rather than one loaf, and the calculator divides the new batch across three new pans.

If your recipe is written per loaf

Choose One original pan. A 735 g single-loaf formula in a 2,000 ml pan, compared as two original pans and three new 2,500 ml pans, represents a 1,470 g original batch. Batch capacity changes by 1.875×; each entered single-loaf ingredient changes by 3.75× for the three-loaf batch. The new batch is 2,756.25 g, or 918.75 g per new pan. You do not need to double the entered formula yourself.

Rounding is a kitchen decision

Results display each ingredient to the nearest 0.1 g. Batch totals and per-pan amounts are calculated from unrounded numbers, so adding the displayed values can differ slightly from the displayed total. Your scale may not measure that finely, especially for salt and yeast. Keep a note of the weights you actually use.

What stays outside the calculation

• Proofing time and height. The ratio does not measure dough expansion or predict when the dough is ready.
• Baking time and temperature. Pan geometry, material, oven and dough affect heat transfer; time does not scale with the ingredient multiplier.
• Changing lid style. Open-top and lidded loaves need different space to expand. Capacity alone cannot validate that change.
• Large jumps in batch size. A mathematically valid ratio can still need practical changes to mixing and handling.

Make the next bake a useful reference

Keep the recipe, actual weights, pan measurements, proofing observations and loaf result together. After a successful bake, that record becomes a stronger baseline for your next change. Loafscale keeps the last valid working calculation in this tab and can save a separate manual version for later visits. It does not verify your recipe or record a bake automatically.

For an established explanation of ingredient ratios, see King Arthur Baking’s baker’s percentage reference. This tool applies one proportional multiplier to all entered weights, accounting for whether they represent one pan or a batch; it does not calculate hydration from ingredient names.