Because of a recent baking post I read, I've been thinking about this some more.
According to a weight-to-volume converter I found online:
- 1kg of wheat flour translates to ~ 1.686L of volume
- 1kg of water translates to 1L of volume
- Line a basket/container with a plastic bag
- Fill it full of water up to where you think the size of your doughball will be.
- Weigh the bag of water & write the number down (this becomes NumberA)
- Now place the bag back in the container, and fill the bag up to the top of the container
- Weigh the bag of water & write the number down (this becomes NumberB)
I'm guessing the optimum dough weight for a measured volume will be at least NumberA and Number B. The volume that develops will depend on the dough density and bread style (sourdoughs/hearth breads will weigh more than lean doughs/fluffy white breads).