Students can assess doughs that have received different kneading, leavening or ingredients by comparing the properties of 2 balls of dough during the final fermentation. Doughs that have not been processed properly will not rise or grow flat. This will result in a small or a flat loaf. The area and the height of a slice of bread that has been cut from the center of the bread are representative measurements of the quality of the bread. Students can take photos of these slices to keep a record of their breads.
Laboratories measure the volume of breads by rapeseed displacement.
I found that rice grains are also suitable. Students can experiment measuring the volume of their loaves. Just fill a suitable hard box with appropriate dimensions for the bread with grain. Weigh the grain needed to fill the box with and without the loaf. Students can find the volume of the box by measuring the volume or the weight of water it contains.