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)