Now that I've started selling buns (it's only to a handful of regular must-have-TP's bread-friends), I thought I'd post the weight of the buns with the prices. However, I find it's not that easy.
For the small buns of finished baked weight of 75g, over a few weeks' experience, I find that I need a pre-baked weight of 84g...which means a loss of 10% moisture.
Yesterday, I decided to offer mini loaves of finished weight 300g. I thought I'd do fine with a pre-baked weight of 314g. Nope. That baked off to 267g working out to 15% moisture loss. Wow. I guess it must be the bigger surface area of a larger bread.
How do you guys determine how much dough to divide for the finished weight you want? Is there a formula or is it through trial and error?