Submitted by tjkoko on June 24, 2009 - 12:08pm
When we're talking the weight of bread, say a 3 pound loaf, are we referring to the starting weight (of the pre-baked dough, the weight of the initial ingredients) or the weight of the final product, the baked loaf once cooled?
|
del.icio.us
Twitter
Facebook
Google Buzz
StumbleUpon
Favorite
I think if your are talking
I think if your are talking about the weight of bread, you are talking about what it weighs after baking and cooling. If I bake something that is around 24 ounces, it probably loses about 4 ounces during baking. But each bread if different because of its amount of liquid and composition, and baking method (loaf pan or free standing, on a stone, etc.) and temperature.
--Pamela
Okay, it seems like when
Okay, it seems like when looking at a recipe, then it's the weight of the unbaked ingredients. Once baked and cooled, and put up for sale, it's the final (baked) weight.
It is really important if you
It is really important if you are selling a commercial product to know exactly how much your loaf will lose during baking. You can't sell a 2 pound loaf, if it doesn't weigh two pounds.
--Pamela
therefore advertised weight
therefore advertised weight boils down to post-baked weight. THANKS!
Bread is not bread until it
Bread is not bread until it is baked. Before that, it is dough. So weight of bread is post-bake, weight of dough is pre-bake.
- Keith
Baked weight
I always weigh my breads before and after baking. Instead of expressing the loaf size in pounds/grams I used small, medium and large. My small is roughly one pound, medium 1.5 pounds and large 2 pounds. If I used a basic recipe (just flour, water, sugar, salt, oil, and sourdough starter) the bread usually comes out 9 - 10% less than its pre-bake weight. So if my medium loaf is a bit less than 1.5 pound, it's still medium.