"Bread" by Jeffery Hamelman is aimed at professional bakers and secondarily at home bakers. He gives each formula in 3 versions:
- US - decimal lbs (no ounces) usually for about 22 loaves
- Metric - Kilograms usually for about 25 loaves (no doubt the difference in quantity is due to the meter being slightly longer than the yard; just kidding)
- Home - Lbs and oz, usually for 2 loaves
I hate working in lbs and oz, or even decimal lbs, so I use the metric measurements. I used to scale them to 450g of flour for a single loaf and pencil in the result in the book. When I started using more of the formulas, I got lazy and just divided by 20 with mental arithmetic, After struggling with sourdough, it seemed as if double-size loaves worked better than single ones, so I just divided by 10 rather than 20 (even easier and less error-prone). These tend to be on the large side, perhaps a bit too big for the oval basket I use for proofing batards.
I'm curious what other home bakers do with Hamelman formulas. And what size banneton works best for batards that come in around 1.7 kg.