April 26, 2015 - 10:00am
standard loaf sizes
Does anyone have any information on what the standard is for loaf sizes for baguettes, boules, batards, sandwich loaves and anything else in weight, length, servings and all such details like what size bannetons they fit in? any help would be great.
thanks a lot!
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http://www.thefreshloaf.com/node/23352/dough-ball-sizes-common-bread-shapes
There must be reliable professional websites that have this info. I don't know if there is a standard "standard", but see if these meet your assumed criteria:
baguette - 410g, ficelle - 300g, demi baguette - 375g, batard - 750g, boule - 1,500g or 1750g
For baguettes: From an article on the annual Parisian contest for best baguette:
Any boulanger in Paris can enter, but the specifications for what makes a competitive baguette are so rigid that many loaves are rejected outright. In order to be considered, a baguette must measure between 55 and 65 centimeters, and weight between 250 and 300 grams.
As Mini Oven says, there are different standards in deferent countries.
That helps a lot from both of you. It seems that the standard is not really a standard. In Jeff Hammelman's book his standard for large scale baking seems to be 1.5lb boules, which is less than Ive seen in others' suggestions.
for selling. The larger 2kg and 4kg size boules normally will be cut in half or quarters into 1kg or 2 kg portions for bakery shop sales here in Austria.
French sticks are never cut. Special large breads are made for events. Certain breads are seasonal. Some breads or rolls can also be offered only on certain days of the week.
Just this year, in Germany, the 1 kg boule loaf standard comes also reduced to 750g finished weight. Due most likely to the rise in wheat prices.
Used to be 400g (small) 800g (large) and 1200g (extra large) but was changed a few years back to ensure that the baked weight is now present on the packet.
Loaves can still be sold (unwrapped) as small/large where the weight is assumed to be 400/800g though.
So basically a loaf can be any weight as long as it's printed on the packet... I make mine to be 400 or 800g sizes (larger to order) just because it makes the labelling/packaging easier, although my baguettes are scaled at 310g of dough) and made to 500mm long - because that's what fits my oven...
-Gordon