Artisan breads for 35?
I am involved with a zen community. Currently 35 are in the midst of a weeklong intensive training period at our monastery here in WI. It's traditional the final morning, after a week of a pretty grueling experience, they enjoy an informal breakfast replete with goodies.
I'd like to bake various breads for them, along with confiture and some butter from a farm owned by two brother-friends (6 acres, all pastured). Any suggestions for a quantity, presuming 1.5-2 lbs loaves (all SD's, not slicing/sandwich bread)? My wife reminds me there will be other goods provided as well.
FWIW, these will be baked in my home oven, which can handle a maximum of 2 x 2# batards at a time; or 1 boule 2# or higher. I'll mention again these will all be SD's, which means I can bake ahead a couple of days (especially in the ryes). Plan for a mix of 1-2-3 in white, with some T110; Rubaud batards; Rheinisches schwartzbrot; WW miche; 5-grain seeded levain; a Rauris rye from ploetzblog. Others as needed, maybe some quickbreads savory and sweet.
Thanks for any thoughts.
Just guesstimating here -- no guarantee.
If it's a complete meal, maybe 2 oz bread/rolls per person, on average.
3 oz per person if it's really good, or someone is hungry.
Teenagers, or pigs like me, could eat 4 oz as part of a regular meal.
Preparing for maximum, 35 x 4 oz = 140 oz. 8.75 pounds. 3972 grams.
That's post-bake weight, after cooling. You'd need to know your water loss % in order to calculate raw dough weight.
HTH.
Awesome. That's extremely helpful, thanks Andy.
Oops 😄😄😄
Hey Yippee, if that was for me, you lost me. :)
😄
Argh, I'm such an idiot. I've been calling Dave Andy, and now I get what you were saying, lol.
Sorry Dave - my brain can be undependable....... (sheepish shrug).
I don't care what people call me, as long as they don't call me late for dinner. :-)