how many loafs do i need for a buffet for 80 people?!

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That depends entirely on the rest of the meal and the kind of bread.
If it's warm garlic bread, most people will take 2 slices.
Bottom line is; bread is cheap.
That's one thing you don't want to run out of.
Play it safe, and get 12 loaves, you can always use it later.

Think big but if nobody touches it, you are left with tons of slices.
You actually have 80 people coming over (nothing wrong with that, my last job had 150+ at parties).
The bigger the group, the better, but crazy on your part.

Ten loaves should be fine.
I like to keep it at a balance number.

If you are baking the loaves, then you need to slice them to accommodate the crowd.

It all depends on your other sides, people may go for the stuffed eggs before the bread.
Do you have a lot of spreads?
Ten loaves should suffice.

id say about 15 baguettes. maybe made into crostinis. need any recipe?


INGREDIENTS


1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
3 cups all-purpose flour, divided
1 tablespoon kosher or sea salt
2 teaspoons yellow cornmeal
1/4 cup water

INSTRUCTIONS


Dissolve the yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon the flour into dry measuring cups, and level with a knife. Stir in 2 1/2 cups flour and salt. Turn the dough out onto a floured surface. Knead the dough until smooth and elastic (about 10 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide in half. Working with 1 portion at a time (cover remaining dough to keep it from drying), roll each portion into a 16-inch rope on a floured surface. Place ropes on a large baking sheet sprinkled with cornmeal. Cover and let rise 30 minutes or until doubled in size. Uncover dough. Cut 3 slits in top of each loaf to allow steam to escape.

Preheat oven to 450°.

Throw 1/4 cup water on the floor of oven (avoiding heating element). Place loaves in oven. Quickly close the oven door. Bake at 450° for 20 minutes or until the loaves are golden brown and sound hollow when they are tapped(brush olive oil on top for golden brown flakey crust). Remove from pan, and cool on wire racks. Cut each baguette into 12 slices.

Great for crostinis, topped with marinara sauce, garlic, or pesto sauce!

Buon Appitito!

Two slices of bread each - most people will eat four triangles of sandwiches a buffet. Average 14 slices of bread in a loaf (don't include the ends) so get out your calculator and work it out - i would do it for you but i not got a calculator soz x

average would be 6 pieces o bread each hehe

depends on size of bread

say 15 loafs