I wish to calculate how economic a breadmaker is compared to store bought bread. Does anyone know how many kilos of bread can be made from one kilogram of flour?
To make it simple, let's say generic white bread and basic simple white bread.
In my experience, it doesn't really save money, but it's still worth it because it's fresh and better than store-bought at the same price.
For me, 1kg of all purpose flour yields 1.6kg of bread (as two loaves). Each 13x4x4" (Pullman) loaf weighs about 800 grams after cooling and yields between 24-30 slices depending on thickness. The cost per loaf is under $1.00, and includes all ingredients, tax, and electric for mixing/baking/slicing.
I've made a few hundred loaves based on variations of this formula:
It would depend greatly on the recipe used. However, for example, this recipe from Jamie Oliver for "Basic Bread" yields 1 loaf of bread and utilizes 1kg of flour. Additionally if you are comparing for economic reasons, you'd also need to take into account the cost for yeast, salt and any enrichments (egg, sugar, etc as specified by recipe).
The average loaf of store bought bread weighs either 16oz or 24oz here in the US which would be 453.6g or 680.4g respectively. I know that until 2008 bread in the UK was required by law to be sold in specified units so they were commonly sold in 400g and 800g sizes. Most of my bread books specify that on average bread dough loses 10-20% of weight during baking/cooling.
So some "back of napkin" math gives us
1kg flour = 1000g
625ml H20 = 625g
21-30g yeast = 25g (average)
2 tbsp sugar = 30g
1 tbsp salt = 15g
Total dough weight = 1695g
1695 - 169.5 = 1525.5g (10% loss during cooking)
1695 -339 = 1356g (20% loss during cooking)
(1525.5 + 1356)/2 = 1440.75g average cooked weight.
So we can estimate that the average weight of a cooked loaf of bread from this recipe would be 1.44kg.
flour/water : 100:50 - 100:65 as you like the dough -> 1kg flour : 1,5kg -1,65kg dough.
You have 10% loss of weight by backing.
Basic bread requires flour, water, salt and yeast (nothing more).
In conclusion I would say, for example:
Here in the UK, I can use 1/3rd of a 1.5kg bag of strong white bread flour (95p/3=32p) and 1 sachet of dried yeast at 11p to make a loaf for 43p, and that gives me a loaf equivalent to this 800g supermarket sandwich loaf at £1.00. Tastes better, too.
So that's better than double, in my experience.