The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread Weight

tjkoko's picture
tjkoko

Bread Weight

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?

xaipete's picture
xaipete

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

tjkoko's picture
tjkoko

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.

xaipete's picture
xaipete

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

tjkoko's picture
tjkoko

therefore advertised weight boils down to post-baked weight.  THANKS!

Just Loafin's picture
Just Loafin

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

althetrainer's picture
althetrainer

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.  



zeee's picture
zeee

hi there,

the subject you discussing might have been posted very long time ago, however I am very interested to discuss it as I am a 4-years old in home bakery, and I have a couple of questions:

How much should a french loaf lose of its weight when finally baked? did you try to weigh it before and after?

Are you running your own bakery shop? or working in one?