Approximate bake times for different sourdough loaf sizes.
My original loaf size is:
500g white Shipton Mill flour
I am increasing the loaf size by 50% and 25%, and bake in a Rofco B40.
I don't want to waste the loaves so don't want to fly blind in baking - am I on the right track if I increase the bake time by 50% and 25% accordingly? The temp I get good results from on the first loaf is 270C dropped down to 200C with steam added, then opening the vents after 20min for the final 10min.