Hi! I'm inspired by the community bake post and still haven't participated but maybe will in the next one since I'm still learning. There's a spreadsheet where you can convert a 1000g loaf to 700g loaf by dividing everything by 0.70, but wondering how that affects baking times with a dutch oven set up. I like the idea of baking smaller loaves, but do you still bake a 700g loaf at:
500ºF for 20 min covered
450ºF for 10 minutes covered
450ºF for 30 minutes uncovered
Also wondering how you can convert baking times for other type of loaves. There's a 30% whole wheat recipe I want to try that makes one loaf at roughly 1100g but convert the recipe to make the final dough weight 715g (about 65% of the original).
Bake times for the loaf at 1100g:
500ºF for 20 min covered
475ºF for 20 minutes uncovered
Would I bake at the same temperature for a 715g loaf? If not, would love to hear what you think.
Thanks!
It's not really the weight - it's the shortest distance from the crust to the middle. If I make a 700 g round loaf and a 700 g very long skinny baguette, the baguette is done faster because the middle of a baguette is not far from its crust.
A smaller distance may need a hotter oven and/or a shorter time - but also remember that there is such a thing as "close enough"; you might not need to make a big change.