I like to bake a loaf of whole wheat and a loaf of almost- white. Yes, they are in the oven at the same time, sort of side by on the same rack. Should I adjust the time or temp? Just trying to keep the old electric bill down. Thanks.
What temps do each of the recipes call for? Are both loaves in pans or free form?
Generally, if the loaves are about the same size, you should have no problem. You can use the old fashioned "thump the bottom" method of testing for doneness or use a probe thermometer.
Try it and keep an eye on things. Report back you results.
Boron
On Mar 14, 6:42=A0pm, Boron Elgar wrote: .
350Are both loaves in pans or > free form?
in loaf pans.
I just eyeballed them thru the window and removed when they were 'done'. They turned out fine.
My grandma used the "tap" method. When the loaf looks done, remove from oven, remove from pan and tap on bottom. It should sound hollow. Did that myself for years until I learned that an instant read thermometer reading 190F is a "done" loaf.
Happy Baking!
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