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A similarly-titled question here does not answer mine.

Is there any way to calculate bread cooktimes by taking approximate dimensions, cook time, and perhaps other factors, such as thermal mass of the oven ?

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    No. IMO. You could get a good starting time at which to start checking it but there are just too many variables in a home kitchen. The duty cycle of your oven, how humid the day is, hydration of the dough, flour composition, risiness (fluffiness) of the bread, etc. Once you have a result you like it should be reproducible- but coming up with an exact time for a new recipe is impossible. This isn't really an answer- just an opinion. Perhaps someone else knows of an infallible table. – Sobachatina Jun 26 at 17:04
  • That would be great, but as @Sobachatina said, sounds either impossible or really expensive. – Halhex Jun 26 at 17:05

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