Urgent(ish) Please: Adjusting Baking Time / Temp for a larger loaf
Hey there all! I've been away far too long :)
I'm baking a larger than normal loaf (1.5kg or 3.3lb) - just realised I don't know how to adjust the time/temp from my normal one (1kg or 2.2lb)
Due to requests from the family for a squarer loaf (tuh!) last time I baked my 1kg (2.2lb) wheat sd loaf (70% hydration, 20% wholemeal, 20% leavain) in a steel square-sided tin. It worked really well the first time, but the tin is a little bigger than I expected so this time I have increased the quantity of dough to 1.5kg (3.3lb).
Having just put the fully-proved loaf in the fridge to chill for an hour, I've just realised I don't know how to adjust the cooking time/temp for this larger loaf (D'oh!)
Normally baking it free-standing I give it 25min in a 220 deg C (430 deg F) fan-forced oven then reduce to 200 deg C (400 deg F) for a further 15min. This seemed to work find for the tin version too, last time.
Any suggestions how (if at all!) I should adjust the cooking temp/time for the larger loaf - answers before I have to put it in the over would be much appreciated LoL :-)
Cheers and happy baking
Martin