Adjusting baking times for smaller loaves
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!!