Bread weight, start first combine to oven.
I am curious as to whether or not others allow a percentage of wastage when calculating the end size of a loaf, or is it assumed that there is no wastage at all?
For example, if I am to make three 825g panettone, would one assume an initial mix total of 2,475g - and then divide the result as equally as possible? I was contemplating adding 1% to the initial mix, which would be 833g a piece, and allow for 25g wastage in containers/weighing etc.
I appreciate that this is probably a bit of a mental question.