Baking time: Loaves vs. Rolls
I've been making Dan Leader's Dreikornbrot recipe for the past few weeks. It makes two 8x4 in loaves. I love how it comes out, but I would like to switch things out a bit and make a larger loaf (9x5) and use the rest of the dough to make rolls (perhaps 1/2 dozen?) My plan was to use 2/3 for the loaf and the remaining 1/3 for the rolls. My question is how do the different sizes affect baking time? Will the rolls bake much quicker than the loaf? I currently bake the two equal sized loaves for 40 minutes at 400F. I would like to bake both the bigger loaf in its tin alongside the rolls on the stone. Will I need to pull the rolls out much sooner? or is this just a trial and error thing?