The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Approximate bake times for different sourdough loaf sizes.

OMB's picture
OMB

Approximate bake times for different sourdough loaf sizes.

My original loaf size is: 

500g white Shipton Mill flour

16g salt

300g water

150g starter 

 

 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. 

 

David R's picture
David R

It depends on the shape. Think of a short baguette compared to a long baguette of the same thickness - they bake in about the same amount of time. Go by how much wider/thicker your loaf is in its smallest dimension, rather than by how much it weighs. (Unless your oven would now be nearing its full capacity - I don't know ovens at all, but a packed-full oven is likely to act differently, requiring you to compensate.)