COOKING TIMES: What is the optimal cooking time?

It’s not possible to define a general cooking time, as it depends on the size of the bread, focaccia, or dessert being baked, as well as the cooking temperature. Generally speaking, smaller portions require less cooking time. For example, at standard temperatures, a 1 kg loaf of bread or a panettone requires about 1 hour of baking, while a small roll may take 20–30 minutes.

Beyond the size, another factor influencing cooking time is calibration, i.e., the actual temperature of the oven. It’s advisable to check this with a dedicated thermometer for accuracy.

Home electric ovens can be static or fan-assisted. In static ovens, bread dries more slowly during baking, whereas fan-assisted ovens provide more uniform heat, drying the bread faster. Therefore, the temperature in fan-assisted ovens should generally be reduced by about 20°C compared to static ovens.

Familiarity with your oven and regular practice are your best allies for achieving optimal results. Pay attention to avoid browning the bread too quickly, and refrain from opening the oven door before at least 15–20 minutes of baking, when the bread has already risen and begun to develop a golden crust.

A practical way to determine if bread is cooked is by checking if the bottom “sings.” When you tap the bottom with your knuckles, it should produce a hollow sound. Additionally, the final baked bread should weigh approximately 20–25% less than the raw dough due to moisture loss.