What makes a bakers dozen - elw

VISIT WEBSITE >>>>> http://gg.gg/y83ws?6503465 <<<<<<

They would have had just as much concern when selling eleven loaves, but there's no baker's eleven. Remember that the Assize regulated weight not number. What the bakers were doing whenever they sold bread in any quantity was adding something extra to make sure the total weight wasn't short. The addition was called the 'in-bread' or 'vantage loaf'. When selling in quantity to middlemen or wholesalers they would add an extra loaf or two. Where did a baker's dozen come from?

What's the origin of the phrase ' Baker's dozen '? It's widely believed that this phrase originated from the practice of medieval English bakers giving an extra loaf when selling a dozen in order to avoid being penalized for selling short weight. Where did a dozen come from? The word dozen meaning a set of 12, comes from old French word dozeine twelve which was derived from the Latin word duodecim meaning twelve. Although, there some weird terms like baker's dozen , devil's dozen , long dozen etc which measure 13, one more than standard dozen value.

What is a baker's half dozen? What does 3 dozen mean? It means 36 states. A dozen is twelve therefore, three dozen is : 3 multiplied by And the more air, the lighter the loaf. In addition, because yeast is a relatively unstable ingredient, two loaves made using exactly the same ingredients might end up with different weights.

Since weights were standardized, tossing in an extra loaf was a form of overcompensation that ensured that even if the loaves were light, they would still be within legal limits. The first theory pertains to profit margin and predicts that bakers would sell thirteen loaves to public vendors and only charge them for twelve.

The vendors would then sell each separate loaf at full price, which add an extra 7. This theory is not substantiated by any concrete evidence. The second theory is that the thirteen loaves simply fit more easily into the standard baking tray, that tend to have a aspect ratio. This means that by baking thirteen loaves at a time, bakers could best avoid the corners of the tray that heat up faster than the edges and cause the bread to turn out uneven.

Nonetheless, this theory falls short of explaining why bakers would sell twelve loaves for the price of thirteen. To prevent themselves from getting in trouble with the law, bakers would give an extra loaf for every dozen purchased to make up for any potential shortfall. King Henry III was so irked by the problem that he implemented a new law to standardize the weight of a loaf—selling puny loaves could result in beatings or jail time.

Since bakers wanted to stay on the right side of the law, one common trick was to give 13 loaves to any customer buying a dozen.