BF
Experimental bakery № 01

The Great Bread Flight

The argument ends here

Which bread
flies further?

Shape the contenders. Set the atmosphere. Our aerodynamic model does the rest.

Current favourite Ready to launch
READY
↗ 2.0 m/s tailwind
0 m20406080
Baguette — metres
Naan — metres
EnvironmentSydney bread proving ground
Gravity9.81 m/s²
What the model calculates

Not just projectile motion.

01

Gravity

Fixed at 9.81 m/s², integrated at 120 physics steps per second.

02

Aerodynamic drag

Drag responds to air density, velocity squared, frontal area and bread-specific coefficients.

03

Lift & glide

The spinning naan generates disc lift; the streamlined baguette behaves like a tumbling javelin.

04

Scale & mass

Every dimension and mass input feeds directly into the force equations.

Educational simulation. Bread aerodynamics vary with moisture, stiffness, surface texture, throw technique and — regrettably — butter.

Under the crust

Flight model

Each bread is integrated with a fixed 1/120 s timestep. Forces use Fᵈ = ½ρv²CᵈA and Fˡ = ½ρv²CˡA, plus gravity. Naan lift fades as spin decays; baguette drag increases as it pitches away from its velocity vector.

Baguette Cᵈ 0.32–0.82Naan Cᵈ 0.78Naan Cˡ 0.50