Bread Yield Tool

Baker's precision. Estimate the final weight of your baked loaf by accounting for the typical 10-20% weight loss during the baking process.

Include flour, water, salt, and leaven.
Estimated Baked Weight
765g

Assuming 15% weight loss from evaporation.

Loss in Grams
135g
Remaining Yield
85%

Why does bread lose weight?

I genuinely believe that the transformation of raw dough into a golden, crusty loaf is magic, but the weight loss is pure science. During baking, the high heat of the oven causes the water in the dough to evaporate. Additionally, carbon dioxide and alcohol produced during fermentation are released.

Standard Factors: Most artisan hearth loaves lose between **12% and 18%** of their pre-baked weight. If you prefer a very dark, "well-fired" crust, your loss could be as high as 20-22%. Soft sandwich breads baked in a pan usually lose less (around 10%) because the pan protects the sides of the loaf from direct heat.

Scaling Your Bakery:

  • Target Loaf: If you want a finished 500g loaf, you should scale your dough to roughly 600g (assuming a 16% loss).
  • Moisture Content: High-hydration doughs (80%+) often lose a higher percentage of weight because there is more free water to evaporate.
  • Cooling: Bread continues to lose a small amount of weight (around 1-2%) while it cools on the rack.