The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Bake times for smaller loaves

Traci's picture

Bake times for smaller loaves


I have only just started baking. I've made the no-knead bread and really like that. However its really, really large for one person. If I want to split the recipe in two and make two loaves how I should adjust the bake times to still get the same results of a crispy, crackly crust and nice soft inner part? Also, is there anything I'll need to do differently with my dutch oven?

Thanks in advance!



saintdennis's picture

Hi Tracy,

 you can use same time and same temperature.


Traci's picture

Thanks Saintdennis!

holds99's picture

My experience is that although there may not necessarily be a temperature difference, when reducing the size of the loaf, there may be a time difference depending on the loaf size.  For example baking 4 oz. rolls or even baguettes takes less time than baking a pound and a half or 2 lb boule. 

In my opinion the best approach is, if, for example, you're dividing the dough in half i.e, dividing  1 1/2- 2 lbs. of dough in half to make 2 X 1 lb. loaves, bake them 2/3 to 3/4 of the time required for full size loaf, at the same temperature, then take one out and check it by inserting a digital thermometer into the center of the loaf.  You're looking for an internal temp. of 200-210 deg. F.  If it's close to the desired temperature, but needs a little more time, put it back in for a short burst (5 minutes of so), depending on how close it is to the desired internal temperature.  Also, at the conclusion of the bake cycle note, on your recipe, the size of the loaf and the time and temperature it took to bake the specific size loaf.  That way you'll have it next time you bake.


nbicomputers's picture

time and temp should be adjusted for size the lager an item is the lower the temp.

a large item takes more time to bake so the temp should be turnd down so that the crust will not burn before the center is done while a small item needs a higher temp so the center is done at the same time the crust is done.

this goes for cake and pastry as well as breads.

if you bake a large bread at a high temp you might find that the bread looks and feels done only to find when you cut it the center is still doughy.