April 9, 2019 - 6:10am
pre-bake weight to final weight calculation?
Is there a simple way to calculate the final baked weight of a loaf? If I want to finish with, say, a 615 gram loaf, is there a way to calculate what the wet dough should be scaled at? I assume hydration% will be a factor. But without an abacus, slide rule and a degree in calculus, any simple rule-of-thumb trick?
Thanks