The Fresh Loaf

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Adjusting oven time for personal loaves

lenb's picture

Adjusting oven time for personal loaves

I'd like to make some personal loaves of 'Christmas Bread' from p.257 of Ginsburg's The Rye Baker.  A normal loaf is about 1100 grams and bakes for 10 min with steam @430F, and 30-40 min @365.  My question is how to scale. 

I'm using 3 small loaf pans (instead of 1 normal size) each has about  360g of dough.  I'm thinking that I'll keep the 10 min with steam, but clearly 30 min @365 is too long. 

Any thoughts on how to estimate the correct time?

Thanks and happy baking.


kilroyscarnival's picture

Following, as I like adapting breads to mini loaf pans too. I generally go by eye and by internal temp on an instant read thermometer. Also, depending on the type of bread, I sometimes remove from the tins before they are fully baked so I get a better crust along the sides. A parchment sling helps with this.  The Rye Baker has a web site, so maybe the author is approachable for questions?