I've got a pullman tin and I'm trying to work out flour weights. Could anyone explain to me why I use 1.7x the recipe and not 2.5x?
A: We've a recipe on our resources page for a 33x10x10 pullman link. This can be scaled up. A 40x12x12 is 2.5x greater by volume. So, use this recipe and increase by 1.7x (you can use our dough calculator for that if you like) link. You will need to bake for longer to ensure baked right through.