What are standard UK loaf tin sizes?

The most common UK loaf tins are 1lb (450g) at roughly 21×11×7cm and 2lb (900g) at roughly 25×13×8cm. The 'pound' refers to the flour weight the tin was traditionally designed for, not the finished loaf weight.

Should I scale by weight or volume?

Scale by volume ratio. The tin volume determines how much dough you need to fill it properly. A 2lb tin is roughly 1.6× the volume of a 1lb tin, not 2×, so simply doubling ingredients would overfill the tin.

How full should a loaf tin be before proving?

Fill the tin about half to two-thirds full with dough. It will rise to fill the tin during proving. If too full, the bread will overflow or collapse. If too empty, you'll get a flat-topped loaf.

Does changing tin size affect baking time?

Yes. A larger tin with more dough needs a longer baking time. As a rough guide, add 5-10 minutes when going from a 1lb to a 2lb tin. Use an internal temperature check — bread is done at 88-96°C internal temperature.

Does the shape of the loaf tin affect baking time?

Yes. A longer, narrower tin produces a thinner loaf that bakes faster than a shorter, deeper one with the same volume. When changing tin shape, check the bread 5-10 minutes early. The internal temperature should reach 90-95 degrees C for a fully baked loaf.

BakeCalcs

Bread Loaf Scaler

Scale bread recipes between different loaf tin sizes and shapes.

Original Tin

Original Tin Size

New Tin

New Tin Size

Example Ingredient Weight (optional)

Enter any ingredient weight to see the scaled amount

How We Calculate This

Bread recipes are scaled by the volume ratio between the original and new tin. All ingredients are multiplied by this factor to maintain the correct proportions.

The Calculation

Volume = Length × Width × Height (for rectangular tins)
Scale factor = New tin volume ÷ Original tin volume
Scaled ingredient = Original weight × Scale factor

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.