How to adjust recipe from 1.5-pound loaf to 1-pound loaf?
I'm new to this forum, and relatively new to bread making in general. I've made several boules, but have never used a loaf pan before. My husband got me two 1-pound loaf pans for Christmas, accidentally, instead of getting the 1.5-pound pans I wanted. Because all of the recipes I had planned called for 1.5-pound pans, I haven't made a single loaf yet. I'm tired of waiting!
Would anyone here be able to tell me how I can make the conversion from a 1.5-pound recipe to a 1-pound recipe? I understand from reading other threads here that my dough should weigh 1 pound 2 ounces before I put it into the 1-pound pan, and that is fine. I'm even okay with making the larger amount of dough, and then removing the excess so that I only have 1 pound 2 ounces left. I'm a beginner, and that seems like the easiest thing to do. Mainly the hold-up is the baking time. How would I adjust that to be correct?
I don't know how to add a link to the recipe here, it seems to be getting caught in the spam filter. If you google "cheddar sriracha swirl bread" you will find the recipe I am planning to use as the first result. Is there anything I can do to make this in a 1 pound pan? Is there some sort of standard time conversion that can be done? And help would really be appreciated!
If anyone would like to make a spicy bread, this recipe is pretty good.