So how do you gauge how much dough you want to make? Lets say I want to make a loaf that will be breakfast for 5 people. Is there a general rule of thumb for dough weight and the number of people you plan to serve with it?
Our bakery makes French rolls that are single serving. We take a 550 gram baguette and divide it into four pieces, they're good sized rolls, each one weighs about 140 grams each, maybe you can use that as a baseline?
From a subjective standpoint, 4 ounces of bread per person sounds about right, which is slightly less then the rolls I just mentioned.
Our bakery makes French rolls that are single serving. We take a 550 gram baguette and divide it into four pieces, they're good sized rolls, each one weighs about 140 grams each, maybe you can use that as a baseline?
From a subjective standpoint, 4 ounces of bread per person sounds about right, which is slightly less then the rolls I just mentioned.
--Chausiubao