December 7, 2012 - 8:25pm
Adjusting Bake Time and Temp for Smaller Loaves
It's time for Ask the Bread Doctor. Here's tonight's question:Dear Bread Doctor:
I'm planning to bake Hamelman's Five-Grain Levain in a long, thin batard shape, maybe three-inch diameter, sort of a short, fat baguette. I want the crust to be crusty, even darkish, but don't want to overbake it. The formula says bake a 1 lb., 9 oz. loaf for 40-45 minutes at 460 degrees. These will probably be about 15 oz. each (I'll make 5 skinny loaves from a batch instead of 3 big loaves). What baking time and temperature would you recommend?
Any answers gratefully accepted.Glenn