I need a lighter crust on my large loaves
I have really nailed a certain recipe using my 4.5 x 8.5 inch chicago metallic pans. They describe these as a "1 lb. loaf pan". I preheat the oven to 450, put the loaves in and bake 5 minutes @ 450, then 43 minutes @ 350. When I use my large pans, which are described as a 1.5 lb. pan, I bake 5 minutes @ 450, then 57 minutes at 350. The bread still comes out great, but the crust is a bit too dark for our liking.
Does anyone have any guidelines for trying for the same type of crust on the larger loaves? Oh, and yes, my amounts are exactly 1.5 more for the larger pans. I make three of these up at once (all that will fit in my oven on one rack) and freeze them for the kid's school lunches and toast. The dough comes to 6.5 lbs., so a little over 2 lbs. per loaf.
I know I could just start reducing temperature and extending baking time, but I would be taking a wild guess and am hoping there are some general guidelines to start with. Thanks.