1

I've been making this recipe for bread that I really like, but it yields more than I'd like to make at a time. I'm wondering if I were to cut the recipe by half, how would I adjust the cooking time?

Here's the current recipe:

40g fresh yeast

600ml warm water

1kg bread flour

18g salt

You proof it once for 2 hours, shape it, and once again proof for another hour. Then you cook it in a dutch oven in an oven heated to 480º F for 30 minutes and then 450º F for another 30 minutes.

3

Your best bet is to use a thermometer. Most bread is done when the internal temperature hits 190F (88c). Some people will bake longer because they enjoy a more browned crust. If it were me, I would keep your first bake step the same. Once you reduce the heat, the second step might not take as long. I might check the temperature at 15 minutes to see where it is.

  • Will it hurt my bread to remove the lid of the Dutch oven (to stick in a thermometer) while it’s cooking? – Isaac Wasserman Oct 22 '17 at 19:15
  • 2
    @IsaacWasserman After baking for 45 minutes, removing the cover should have minimal impact. In fact, it probably could be removed well before that with little impact. – moscafj Oct 22 '17 at 19:20

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