In Peter Reinhart's "Baker's Apprentice", he has a wonder challah recipe.
The aproximately 3 lb of dough makes two loaves or one "celebration"
loaf. He suggests baking the single loaf at 325F instead of the 350F
for the 1 1/2 loaves.
In Maggie Glezer's"Blessing of Bread", she has directions for
"celebration" loaves that are 3 lbs and more but no baking directions.
On pages 74 and 75 she has Compound" breads that I would like to make
for a friend's 90th birthday dinner.
They are basically individual braids baked so they "grow" together
I can understand lowering the temperature for a greater mass so that
the outer areas do not become overcooked. Does that make sense?
Do I lower? Start cold? Start low and increase?
Any help out there? I would greatly appreciate it
Is there a formula I can use?
Many thanks, Fredericka