Baking times

Baking times depend in part on the weight and type of bread you’re making and the oven temperature. For example, if an 800g/1lb 12oz loaf baked at 230°C/210°C fan/450°F/gas 8 takes about 30 minutes, then a 400g/14oz loaf of the same dough might take 22–25 minutes, and 100g/3½oz rolls 15–18 minutes. An enriched dough will require a lower oven temperature as sugars, fruit, butter, milk and some other ingredients colour and burn easily.

Shape will also affect baking time. For example, even if a baguette weighs 400g/14oz, its high surface area to volume ratio would mean the baking time would be less than if baked in a loaf tin or as a cob/boule. Times given are for guidance and you may find a loaf is baking more quickly or slowly, so keep an eye on it and tweak as appropriate. You might also have to adjust the baking time and/or temperature if you go off-piste and make adjustments to a recipe.