Larger loaves, or multiple loaves: How to adjust? - Artisan Bread in Five Minutes a Day (2024)

FAQs

How is it possible to adjust the rise time for bread? ›

Use less starter You can start by adjusting your recipe to use less starter. I have seen the same recipe in cookbooks using from 1/4 cup up to 4 cups of starter. The rise time varied from 16 to 2 hours.

use your time more effectively by making 2 or 3 loaves in the same time as it takes to make one. streamline your process and get extra practice by shaping multiple loaves in one session. save electricity by only preheating the oven once and baking multiple at the same time.

If you're moving the recipe to a smaller pan and the batter seems too deep, bake low and slow: lower the oven temperature by 25 degrees F and increase the baking time.

If you're sautéing or searing a halved recipe, keep the heat and cook time the same but size down your pan. If you're cooking a halved recipe in the oven, keep the oven temperature the same but size down your cooking vessel and reduce the cook time by 1/3 — but check on it as you go.

This formula will help you find the right cooking time to adjust by multiplying the initial time by the percentage difference caused by temperature change. For example, if you want to cook from 400˚F (200˚C) to 450˚F (230˚C), then that would be: 400 ÷ 450 = 0.89 or 89%. From here, you can adjust the expected time.

The exact impact on cooking times varies from dish to dish, but generally cooking multiple dishes at once can lead to longer cooking times. No matter how many dishes you plan to cook, be sure to leave at least 3 inches of space between each dish and the walls of the oven, or other dishes, to allow for proper airflow.

Pop the loaves into a 375º oven and bake for 30 to 35 minutes. The loaves should be golden brown. If you want to be sure they're baked through, use your thermometer to check the internal temperature of the bread. You're looking for about 185º.

False-It takes longer to make yeast breads that to make quick breads.

In this particular example, since your pan is 1 inch larger, more surface area will be exposed. The liquid in the cake batter will evaporate quicker, which means it will bake faster. To compensate, just increase the temp and decrease the baking time.

It is hard to tell how much you will need to adjust the time by as this will depend on the size difference but for a larger pan start checking 10-15 minutes prior to the stated time, and for a smaller pan add time in 5-minute increments until it is baked.

How long to leave bread in loaf pan after baking? ›

It's important to allow bread to cool all the way, or until it's just barely warm, to complete the cooking process before cutting. Rolls will take only about 20 minutes to cool. Bread baked in a loaf pan can take as long as 1 hour and a large free-form loaf can take as long as 1 1/2 hours to cool.

A good rule of thumb is to set your timer for half the amount of time called for in the original recipe. So if a 9" x 13" cake takes 50 minutes to bake and you've halved the recipe to bake in a 9" cake pan, set your timer to start checking after 25 minutes.

Doubled recipes don't require double the cooking time, but most cook times need to be altered. Generally speaking, you should check for doneness at the time indicated by your original recipe, then every 5 minutes following until the recipe is evenly cooked or baked.

An enriched dough baked in an 8″ x 3″ loaf pan takes about 30 minutes at 350°F. A lean dough baked in a prehested dutch oven or on a baking stone takes about 40 minutes at 500°F. Pita and other flatbreads bake in about three minutes if your stone or pan is hot enough.

Loaf Pans. 8×4 inch loaf pan holds 4 cups of batter, the same as a 6×2 inch round pan. 9×5 inch loaf pan holds 8 cups of batter, the same as a 9×2 inch round pan and an 8×2 inch square pan.