August 10, 2015 - 2:54am
Bake times
Hi All,
Newbee here.
I've been following the Tartine methods with some success; however, I want to bake a larger loaf. The original method allows you to bake one loaf (500g) at a total bake time of 50 mins.
I want to bake a 750g loaf. Do I use the original bake time or lengthen it as the loaf is larger? Any suggestions on how much longer I should bake the loaf for if a longer bake is necessary?
d
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I don't follow the Tartine way, but I do bake loaves that start out with about 940g of dough (I don't know if your 750g here is dough weight or finished weight - my 940g bakes out to about 850g)
My bake time is 35 minutes. 12 at 250C then down to about 210 for the rest of the time. It will really depend on the crust you're after and the temperature you bake at.
-Gordon
Judge your baking by the internal temperature, not by the time in the oven. The internal temperature of the loaf should be about 195° to 200°F (90° to 93°C).
Ford
larger loaves will take more time for sure but it isn't done until the crust is well browned and the crumb fully baked For me the higher the hydration the longer it takes to bake the crumb as welll as the larger the loaf the longer, i was baking my SD breads ti 205 F but they were still a bit a damp on the inside and then started baking them to 210 F. But sometimes the bread tested right on the inside and looked good on the outside. Now I thump the bottom of the loaf to hear that hollow sound of the crumb being done and if it doesn't sound right it gets 5 more minutes till it does. This method never fails.
Very loaf breads require that they be baked at a lower temperature so not to burn the crust before the crumb is done For a 750 g loaf 28-32 minutes should be the ball park but the thump will tell the tale if baked at 450 F with steam for 12 minutes and then 425 F convection without steam.
Happy baking