The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Adjusting baking times for smaller loaves

rosemonahan's picture

Adjusting baking times for smaller loaves

Hi all,

Id like to make smaller loaves so I can experiment more with bulk fermentation times, proofing times, temperature etc . In other words, I’d like to take one recipe and divide the dough that typically makes 2 loaves into 4 or 6 pieces, so I can test different variables. But I’m not sure how to adjust cooking times. I assume a smaller loaf will cook faster. Any tips? I usually make a double loaf recipe using 1,000g of flour.  Thanks!!

Ilya Flyamer's picture
Ilya Flyamer

Just bake until it's done :) Yes, the time will be a little shorter, but it also depends on the shape, whether it's baked in a form of some kind, etc. So no hard and fast rule.

Cellarvie's picture

I find checking core baked temperature to be the most reliable way of judging when a loaf's baked.  I aim for between 97c and 99c.