Small vs large loaves

Is there any energy saving cooking 3 smaller loaves vs 2 larger ones?

They would be the same amount of dough,  but an extra loaf pan, to bring to temperature.

But maybe less time to cook to the middle of the loaf?

I'm thinking cake based breads in loaf pans, but also in general for all kinds of bread and ways of cooking.   Are there any dramatically less or more energy intensive?

What are cake based breads?  Corn bread maybe?

r ranson wrote:Is there any energy saving cooking 3 smaller loaves vs 2 larger ones?

They would be the same amount of dough,  but an extra loaf pan, to bring to temperature.

But maybe less time to cook to the middle of the loaf?

I'm thinking cake based breads in loaf pans, but also in general for all kinds of bread and ways of cooking.   Are there any dramatically less or more energy intensive?

Look at it this way. Rolls will typically need around 20 to 30 minutes in the oven, where a bread will need around an hour. It also depends of what material the form are made of metal bread loaf form bake faster than the ones made from glass.
You can always check if the middle are to temperature either by pushing down with a finger. If it doesn’t leave a mark and it springs back, the loaf is done. You can also use a thermometer. If I remember correctly bit needs to be 190F in the middle to be done.

Anne Miller wrote:What are cake based breads?  Corn bread maybe?

sweet, often dessert, with a baking soda or baking powder for a rising agent.  Think Banana bread.