The weight will vary based on the recipe you're using, but a general ballpark to start with is 3/4 of a pound of dough for a 2.5-quart crock. If the dough has lots of seeds and whole grains, you can probably use closer to a full pound of dough since it'll be heavier and denser. On the other hand, if you're making a basic white bread and you know it's a recipe that gets quite a bit of oven spring, you might want to start a little shy of 3/4 of a pound of dough. Give it a try once, and then adjust the initial weight as needed. You'll get it just right after a bake or two. Good luck! 

• Reply