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Mass loss during baking

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PlaneGuy

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Nov 9, 2010, 6:41:23 AM11/9/10
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Was just thinking, as I was watching my loaf cool on the bench - how
much mass is actually lost from a loaf during baking?

Assuming a 1kg ball of dough of roughly normal hydration, would give
approx 600g flour, 400g water + small quantities of yeast and salt. So
how much of that 400g water actually evaporate/boils off?

Boron Elgar

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Nov 9, 2010, 6:49:59 AM11/9/10
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On Tue, 09 Nov 2010 22:41:23 +1100, PlaneGuy <plane...@hotmail.com>
wrote:

This one is pretty easy to test out on a scale. Weight your loaf
before and after. If you normally scale multiple loaves for shaping,
you're half way there already.

This is going to very quite a bit by type of bread, of course, and
maybe by loaf size and shape, too, even experimenting only with lean
breads.

Boron

ribitt

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Nov 9, 2010, 8:19:25 AM11/9/10
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On Nov 9, 6:49 am, Boron Elgar <boron_el...@hotmail.com> wrote:
> On Tue, 09 Nov 2010 22:41:23 +1100, PlaneGuy <planegu...@hotmail.com>

> wrote:
>
> >Was just thinking, as I was watching my loaf cool on the bench - how
> >much mass is actually lost from a loaf during baking?
>
I get 8% - 10% weight loss during baking and cooling, depending on the
type of bread.

ribitt

Dick Margulis

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Nov 9, 2010, 3:36:06 PM11/9/10
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That sounds about right. If you scale 18 oz of dough in order to end up
with a 16 oz loaf (and you never want to short a customer, so you're
really aiming for 16.5 oz average), your 8-10% is commensurate for that.

PlaneGuy

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Nov 22, 2010, 4:58:37 AM11/22/10
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Proving less than easy... both loaves I have made since posting have had
slices cut before I could weigh them :-)

(I was waiting for them to cool on the rack)

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