smaller loaves, cooking time and oven temperature
Hi. Weekly I make a couple loaves of a white bread that cook for 45 minutes at 425 degrees. Each loaf is a round comprised of 3 cups flour. I would like to divide this single loaf dough into 2 pieces so I get 2 small rounds. This morning I baked 2 small rounds on the 425 degree, preheated stone. For insurance I checked in on the loaves after 25 minutes of cooking. They were quite brown and the crust was very hard so I pulled them from the oven. 30 minutes later, the crust was considerably softer, had lost its crispness. Later I cut one of the loaves and found the interior was not quite done. Can anyone suggest a new temp and time for cooking these smaller loaves?
Tx much, Rob