"Barry Harmon" wrote in message
> 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
Thanks Barry, I remember your reference to internal temps, when I posted
on
'Crust Collapse' In fact I used my meat probe on my next 16oz flour recipe
and dropped my temp midway - start 375F/190C and reduced to 275F/135C
after
20 mins.
No need for the probe anymore. I know I'm getting a slight overshoot on
your
internal 190F/87C, but the moisture retention is very good, which is
always
one of the things I aim for.
The small tins will be interesting. If the tiny loaves served with a meal,
in pubs and restaurants, is anything to go by, clearly the prof bakers,
avoid over-browning the crusts.
Bertie
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