I increased my bread recipe by 50% to get a larger loaf. I used the oven temp for the original (smaller) loaves I baked consistently with success in the past.After the same baking time the center bread temp was too low (i.e., it was not done on inside). Did I need to increase oven temp too?And if s, is there a formula to increase temps? (I.e., a percentage in relation to recipe/flour increase?). Thank you.
You need to increase something and time is the easiest: for 50% more weight add 50% more time is the rule of thumb for an increase up to 100%.
You can also increase both temperature and time but then you should halve each so 25% hotter and 25% longer.
Note: This works up to an increase of 100%. Larger than that, volume calculations come into place too.