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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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16-08-2007, 12:20 AM
posted to rec.food.baking
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How do I estimate time when baking smaller loaves?
I want to make the Chocolate-Cherry Pecan Bread in King Arthur's
August Catalog. The directions are for baking in in a Dutch Oven like the bread from The New York Times last November. I would like to bake it in 8 1-pint casseroles instead. The baking time for large loaf is 20 minutes with the lid on and then 30 to 40 minutes with the lid off. Anyone have a guess at what time I should remove the lid on the small casseroles? 
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18-08-2007, 06:05 PM
posted to rec.food.baking
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How do I estimate time when baking smaller loaves?
"BobbiJo_AZ" wrote in message ups.com... I want to make the Chocolate-Cherry Pecan Bread in King Arthur's August Catalog. The directions are for baking in in a Dutch Oven like the bread from The New York Times last November. I would like to bake it in 8 1-pint casseroles instead. The baking time for large loaf is 20 minutes with the lid on and then 30 to 40 minutes with the lid off. Anyone have a guess at what time I should remove the lid on the small casseroles? Just a reminder, you may not be aware of this. Crossposting the same message to more than one group is a violation of newsgroup etiquette. The coherencey of the response thread gets lost and you don't know who is saying what. Try to avoid, Thanks in advance, Kent
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