Bread Loaf Scaler

The most common UK loaf tins are 1lb (450g) at roughly 16×11×7cm (around 850ml water capacity) and 2lb (900g) at roughly 21×11×7cm (around 1.1-1.4 litres). The 'pound' refers to the flour weight the tin was traditionally designed for, not the finished loaf weight. Dimensions vary a little between brands, so use the custom option and your tin's own internal measurements for the most accurate result.

Scale by volume ratio. The tin volume determines how much dough you need to fill it properly. A standard 2lb tin (21×11×7cm ≈ 1617cm³) is only about 1.3× the volume of a standard 1lb tin (16×11×7cm ≈ 1232cm³), not 2×, so simply doubling the ingredients would overfill the tin and the dough would spill over.

Fill the tin about half to two-thirds full with shaped dough so it has room to rise to the top during proving. This calculator scales the dough to keep the same fill proportion you used in the original tin — at the default 100% fill setting it matches the original tin's fill level in the new tin, it does not fill the new tin to the brim. If a loaf overflows it will collapse; if it is too empty you'll get a flat-topped loaf.

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.

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.