While applauding the initiative and enthusiasm of the Qormi bakers as reported in The Times (May 9), I am having some difficulty making the figures quoted add up. More than 300 kilos of flour (say, 393 kilos), 200 litres of water (200 kilos) and seven kilos of starter dough would make up to 600 kilos before baking, nowhere near a ton, let alone two tons. The figures are further complicated by the mention of nine men lifting the two-ton loaf out of the oven. That would mean each person was lifting slightly more than 220 kilos. No mean feat!