I am using a loaf recipe and want to bake 5-6 mini loafs. How do I convert either the baking degree or the length of time in the oven so I don’t burn them but they are thoroughly baked? I recently tried to do this and just by accident I removed the loaves 15 minutes before the recipe called for loaf to be removed, but otherwise I would have left them in without knowing
One Response for "Baking: time and degree to bake mini loafs"
Hi Dorothy,
Your instincts are correct: smaller items bake for less time, and can often bake at higher heats, since cooking begins with the basic principle of heat conduction from the outside of a food item to the inside, and larger items need more time to reach desired internal temperatures.
Although I am uncertain what sort of loaves you are baking, I suggest you cut the bake time just as you did before. Check the loaves halfway through and see how they look. By the time the exterior is exhibiting the usual signs of doneness, the inside will likely be where it needs to be too.
And as I mentioned before, you may consider increasing the oven temperature a bit. If the inside of the loaves seem to lack moisture, or if the outer crust is too hard, it’s because they’re drying out in the oven.
Ideally, a tester sample will help you know what to expect, what the best temp and time are, but we don’t always have the extra time to make them, so you can gauge the crumb of your current batch and decide if a little more moisture, i.e. heat, wouldn’t help it.
Have fun baking!
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