"Bertie Doe" <montebrasite4@[EMAIL PROTECTED]
> wrote in
news:6aqp0jF35a9n2U1@[EMAIL PROTECTED]
> Next week I'm going to my fav kitchenware stockist (reasonable quality
> and cheap) to buy some mini tins. I thought it might make a pleasant
> change, to serve these to visitors, rather than the usual rolls.
>
> The tins, sold in packs of 4 are heavy-ish duty, folded steel and
> measure approx 3.5 x 2 x 2". My normal loaf tin recipe uses 16oz flour
> etc and I bake at approx 350F/175C for 40 mins (fan assist).
>
> Anyone had experience with these small tins? would we be talking about
> a large reduction in temperature and time? thanks.
>
> Bertie
>
>
I bake in small tins, but not that small. As a starting point, I'd keep
the temperature the same, else you might not get the cooking and browning
effects you're after.
I take a look in at 1/2 of the time you normally bake for. You may need a
bit more, but start there. As usual, the internal temperature should be
your guide. For normal bread, it's something between 190 and 200F / 87 to
93C.
Barry
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