The article "Dozen of bread; baker's dozen" discusses the origin of the term "baker's dozen" and its relation to the standard dozen. The researchers explore the historical context of these terms and how they came to be used in the baking industry. The key finding is that a baker's dozen traditionally consists of 13 items, rather than the standard 12, to account for potential discrepancies in the baking process. This practice ensured that customers received the full quantity they paid for, even if some items were smaller or missing.