FAQs
Larger loaves need more baking to avoid a gummy result in the center, and that means longer baking times at the listed temperature.
- Two pound loaves need about 45-50 minutes.
- Three pound loaves need about an hour.
Purchasing a baking stone that fits your oven perfectly will enable you to maximise your oven space when baking multiple loaves of sourdough bread. You can buy a baking stone to fit the top and bottom rack of your oven, essentially doubling or even tripling your baking capacity.
How do I adjust the baking time for a smaller loaf pan? ›
The recipe calls for a 10-inch pan. If you only have a 9-inch pan, lower the temp from 350 degrees F to 325 degrees F and bake for an additional 15 minutes or until done. Easy peasy.
Does barometric pressure affect bread dough? ›
Low air pressure has two main effects on baked goods: They will rise more easily, and lose moisture faster; liquids evaporate more quickly since water boils at lower temperatures at high altitude. As leavening occurs faster, gas bubbles tend to coalesce into large, irregular pockets in a batter or dough.
How do you adjust baking time when doubling? ›
Doubled recipes don't require double the cooking time, but most cook times need to be altered. Generally speaking, you should check for doneness at the time indicated by your original recipe, then every 5 minutes following until the recipe is evenly cooked or baked.
What is the one big rule in baking? ›
Measure and Prep All The Ingredients Before Beginning
Some people may be able to improvise on this, but I wouldn't count on it. If you don't measure and prepare everything before putting your recipe together, you run the risk of destroying your recipe by trying to wing it as you go.
What temperature do you bake loaves at? ›
Pop the loaves into a 375º oven and bake for 30 to 35 minutes. The loaves should be golden brown. If you want to be sure they're baked through, use your thermometer to check the internal temperature of the bread. You're looking for about 185º.
When making bread How many times do you let it rise? ›
Bread recipes typically call for two rises: The first is the “bulk” rise when the dough rises in the bowl, while the second rise comes after the dough has been shaped, like when a sandwich dough proofs directly in the loaf pan.
Why does homemade bread need to rise twice? ›
After the second rise, however, a baker is looking for the dough to spring back at her slowly when she pokes it. The second proving has given the bread more elasticity, and made it harder to deflate the air.
What is the difference between 8x4 and 9x5 loaf pans? ›
8×4 inch loaf pan holds 4 cups of batter, the same as a 6×2 inch round pan. 9×5 inch loaf pan holds 8 cups of batter, the same as a 9×2 inch round pan and an 8×2 inch square pan.
It's important to allow bread to cool all the way, or until it's just barely warm, to complete the cooking process before cutting. Rolls will take only about 20 minutes to cool. Bread baked in a loaf pan can take as long as 1 hour and a large free-form loaf can take as long as 1 1/2 hours to cool.
What happens if you use the wrong size pan in baking bread? ›
If your recipe calls for a 8½x4½-inch pan and you use a 9×5, your bread could fall flat instead of properly rising. On the other hand, if your recipe calls for a 9×5 and you use a 8½x4½, your batter may overflow and burn in the oven!
Why does my bread dough have so many air bubbles? ›
If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting. Then, when placed to bake in the oven, the "over spring" is exaggerated and large air pockets form inside the dough.
Does over kneading dough make it dense? ›
If your dough feels dense and tough to handle when you stop the mixer, it is a sign that it is becoming over-kneaded. Over-kneaded dough can become very hard to work with and produce a more flat and chewy bread.
How do I get more air in my bread? ›
This involves gently stretching the dough to elongate the emerging air bubbles, then neatly folding the dough upon itself to keep the dough shape compact. Between stretches and folds you probably need to leave the dough a minimum of an hour, to allow time for the bubbles to grow bigger and new ones to emerge.
How do you adjust the baking time for a large cake? ›
It is hard to tell how much you will need to adjust the time by as this will depend on the size difference but for a larger pan start checking 10-15 minutes prior to the stated time, and for a smaller pan add time in 5-minute increments until it is baked.
How do you scale baking time? ›
A good rule of thumb is to set your timer for half the amount of time called for in the original recipe. So if a 9" x 13" cake takes 50 minutes to bake and you've halved the recipe to bake in a 9" cake pan, set your timer to start checking after 25 minutes.
How do you reduce the rise time of bread? ›
By keeping your dough warmer, you'll increase fermentation activity and reduce the time the dough needs to be sufficiently proofed before baking.
Do bigger cakes take longer to bake? ›
Cakes in larger pans will generally bake faster (about . 9 minutes per ounce of batter in a 10-inch pan), while cakes in smaller pans will often take longer (up to two minutes per ounce for a 6-inch pan).
