HI, I popped into the bakery when in tassi last year, and asked this question, but can't remember the exact answer. I understand the added water will add to the weight, but then there is moisture loss in the baking process.
I am researching bread in the early colonial period, and would like to know what the weight ratio flour:bread would be, using wholemeal wheaten flour and light sift wheaten flour (stoneground). or put another way, how much 'bread' would one pound of flour produce?
many thanks in anticipation of a response, Jacqui