January 14, 2018 - 12:57pm
Temperature and Time Question
Hello. I was wondering if you were to divide a sourdough bread recipe into 2 or even 3 or 4, making smaller loaves, would the time and/or temperature need to change? Thank you.
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Hello. I was wondering if you were to divide a sourdough bread recipe into 2 or even 3 or 4, making smaller loaves, would the time and/or temperature need to change? Thank you.
I wouldn't be too concerned in the early stages, like preferments, mixes, bulk ferments, but once the dough is divided you may want to pay some attention.
The additional surface areas will evaporate hydration faster so move quickly and keep things covered. Proofing might run a little faster because the density is lower (less weight). Certainly I'd pay a lot of attention to the bake times.
Personally I'd lower the bake temperature about 25 F and start measuring internal temperatures about 10 minutes sooner than I would with the larger loaves. Depending on the size and recovery capabilities of your oven you may have to play around a bit to get this all dialed in.
Ok thank you. I was not even thinking about the proof time...that it would be shorter. I will see what happens.
Are you talking about proofing or baking or both temperatures / time? I usually bake at the same temperature, but typically reduce overall time by 5 min.
I was talking about baking time and temp. Thank you for that.