How much?

I think people tend to charge too much for their home baked loafs. I would figure the cost of ingredients per loaf and double maybe triple them to get your price you would charge.

It's always a tricky one - and I make a small amount of bread for sale 6 days a week. (8 loaves went up to the shop this morning)

I'm also self-employed and often the nature of that is that you don't charge for your time when doing stuff like this - if I charged my bread making at my usual IT consultancy rate, then my loaves would costs £100s each!

One rule might be to charge what you think people will pay - and that all depends on where you are. E.g. in my town for a large hand-shaped organic sourdough loaf of about 800g cooked weight, then buyers will pay between £2.50 and £3.00. 2.5 miles to the next town up the road, they'll pay 50p more. Same for down the road to the big farm shop and bigger town. However I'm selling via a local shop, so they want their cut too )-:

Also check the competition - although price fixing is illegal (where I am) and frowned upon, there's no point either being stupidly higher or lower than anyone else local to you who might sell something similar.

Finally - make a spreadsheet and detail exactly everything that you put into the loaf - except your time. Right down to the water (if on a meter) and salt (even at 8g of salt for that loaf - if you buy posh sea salt it starts to become significant!) Same for yeast. Electricity to power the fridge if slowly risen there and cooking energy costs too.

It can be quite depressing when you look at the costs - especially when selling through a shop who wants their cut... Is it worth it? From a personal/satisfaction viewpoint, absolutely, but it's not something I'll retire on!

For your loaf above - you need to make it more "artisinal" (whatever that means) or "rustic" (again whatever that means), so hand shaped is a plus point - standard yeast - meh - long ferment - another plus. Spice it up by a better dusting of flour and scoring on the top - even a simple cross or # pattern and you can charge a few pence more - I would pay a (small) premium for that, but I know and appreciate the effort of hand making it - the locals where I am who shop in the supermarket wouldn't.

-Gordon

Probably the hardest part of running a business other than managing employees.  You have to consider your cost to establish your costs and the market to determine your highest price.  It is a juggling game balancing volume against margins as higher prices don't necessarily mean higher profits and neither does more volume.

Gerhard

I'm still a relatively new bread baker, but as a former marketing manager and business trainer plus being a self-employed contractor, I've had lots of experience with pricing. As a simplification, it's about gauging what your market will bear while also considering your costs and volume to assess how profitable (or not) you will be.

One key element here is properly defining "your market". It's very common among start-up entrepreneurs to define their markets too widely. For example, your market isn't everyone who eats bread. It's only the segment of people who are reasonably likely to pay a premium price for better bread. Depending on the volume you aim for plus other factors, this premium can range from quite small to very large. 

As drogon pointed out, it's important to assess how you can improve your value proposition so your customers will be willing to pay a larger premium. In this regard, remember that a value proposition can include more than just the product. 

If the bread were made with organic flour, I might buy it.  If it were a sourdough bread made with organic flour, I would definitely buy it.  Sourdough with organic flour....depending on the location and circumstance somewhere between 5 and 8 USD.

Jeff