How many loaves are there in a baker's dozen?!
How many loaves are there in a baker's dozen?
Answers:
13, an extra loaf added to ensure the weight complied with the law.
Being a baker myself :) there is 13 in a bakers dozen
13
There are 13
13
he oldest known source and most probable origin for the expression "baker's dozen" dates to the 13th century in one of the earliest English statutes, instituted during the reign of Henry III (r. 1216-1272), called the Assize of Bread and Ale. Bakers who were found to have shortchanged customers could be liable to severe punishment. To guard against the crude punishment of losing a hand to an axe, a baker would give 13 for the price of 12, to be certain of not being known as a cheat. Specifically, the practice of baking 13 items for an intended dozen was to prevent "short measure", on the basis that one of the 13 could be lost, eaten, burnt or ruined in some way, leaving the baker with the original dozen. The practice could be seen in the guild codes of the Worshipful Company of Bakers in London.
13 loaves in a baker's dozen...
13 as they say
12 loaves i suppose
it's 13.
A dozen is 12, but 13 is called a baker's dozen.
I think it's to guard against any kind of problem, if one loaf is burnt or whatever, you've got back-up!
the answer is 13
13
As everyone else has stated, there are 13 loaves to a bakers dozen. The reason for this is simple. One for the baker.
See, back in the old days, the ovens were NOT as controlled as well as today. The bottom part, where the heart source was often a fire, was hotter then the top part. Clocks were often estimates instead of the precise time pieces we have today. There were no quality controls on the ingredients that we have today, and forget about controlled environments.
So, 12 for sale, and one for the baker to use to test for doneness and quality. The 13th was the experiment...using it, the baker would know just when the bread was done (or going to be done) on the inside, if it was high quality or low quality, proper size/weight, things like that.
Ironically, the term "upper crust" to show affluent people comes from these same conditions. The bread was baked until doneness, which due to the ovens, often meant that the top of the loaf was a perfect golden brown, while the bottom of the loaf was burnt. Alternatively, the top layer of loaves was perfect...you get the idea. The affluent would pay more for these perfect loaves/crusts...so they would get the "upper crust".
13 it was meant as advertising for the bakery. 12 for the family and one to eat on the way home.
Thirteen
13!@~
13
24
13