Calling any Fresh Loafers to join in an experiment to collect data to determine when a loaf is finished baking by using a little math and weighing the loaf pre and post bake.

I've heard, read and used a few different ways to determine when a loaf is done. Loaf temperature, thump, squeeze, time. Jeff Hamelman and a few others say a loaf can lose between 10 ~ 20% moisture during the bake. If I attempted to do this myself it could take awhile so I'm asking others to join in and post their results along with mine.

Things you'll need;
Scale, calculator, % hydration of loaf

Things to measure;
weight of pre-baked loaf
weight of finished loaf

Math; (% moisture loss)
weigh loaf pre-bake (a) and post bake (b). Subtract post from pre =(c) and divide result by prebake =(d), then multiply by 100 (or move decimal point two places to the right).
a - b = c, c / a = d, d X 100  = % moisture loss
(if the math is unclear, post pre and post bake weights, I'll do the math)

Information to post;
1. Moisture loss, or pre and post bake weights
2. Loaf shape
3. % hydration

Hopefully the collected data will be an additional tool for home bakers and bakerians.
Thanks in advance,
Jim
(Edit; straight dough unenriched only please)

I wanted a quick reference list for dough ball sizes for common items I bake: breads, rolls, pizza. I haven't found one on TFL, maybe it's here, but no luck yet. So I figured I'd share what I have so far. 

I need to know the approximate amount of brioche dough that is appropriate for my fluted brioche mold. The mold is about 3" high with a bottom diameter of about 3". The liquid capacity is about 5 & 3/4 cups.

I'm participating in The BBA Challenge

We are a group of home bakers with a crazy goal in mind: to attempt every single recipe in Peter Reinhart’s book, The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread.

Reinhart's brioche recipe makes 2 pounds of dough; I want to scale down the recipe ingredients so I only make one loaf using the brioche mold I own (and have never used!).