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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.

  • What temperature are we talking about? – Stephie Nov 28 '18 at 11:56
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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.

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    And the larger the loaf, the more important is “falling heat”, i.e. decreasing the oven temperature during baking. – Stephie Nov 28 '18 at 15:37
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Don't increase temperature. Increase the time by proportion

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