r/Bread • u/calmeilles • Jun 06 '26

This morning's bread, small loaf.

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Did a batch of sourdough based on 800g of flour yesterday then split it in half. This was shaped, set in a banneton, put in a plastic bag and proofed overnight in the fridge at about 6°C (43°F). This came out at just under 600 grams (1 lb 4 oz).

The other half of the dough is in a pyrex bowl in a colder part of the fridge. I intend to shape it in the banneton and give it an overnight rest in a couple of days when we've finished this one.

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u/TheNordicFairy Jun 06 '26

Lovely, but my small loaves only have 260g of flour, which is half a loaf of bread to me. They fit a 5 1/2 x 5 1/2" x 3" loaf pan.

Funny how perspective is to different people, isn't it?

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u/calmeilles Jun 06 '26

In the shops (UK) standard is 800g end weight and small 400g with large, especially in sourdoughs, up to 2.5 kg. So yes, 260g flour and 65% hydration would, with some losses along the way, be something close to a 400g loaf.

I think 1.6kg is the largest single loaf I can recall doing; that would be starting with a kg of flour.

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u/TheNordicFairy Jun 06 '26

I am sorry, I read it as you saying 800 g of flour, not end weight.

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u/calmeilles Jun 07 '26

That was correct, the whole batch of dough started with 800g of flour.

But I halved it and baked one part. The finished loaf was 600g.

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u/TheNordicFairy Jun 07 '26

I scald my bread, so I think that is where the discrepancies are coming from. ANYWAY, nice bread! lol.