bread baking

350 should work fine.  Are you putting more dough in the larger pan?   In any case, after 30 minutes or so I would take it out, put a dish towel over the top of the loaf, lift it out of the pan, and look at its bottom.  if it's lightly browned and has a hollow sound when you tap it, it's done.

Your time and temperature should still be good with a slightly larger pan ( you might need a few more minutes )

One thing that could make a difference is what material the new pan is made out of versus the old pan and as you already know darker pans heat up faster.

Hi Fran,

Baking time depends more on the weight of the individual loaves than relatively minor variations in shape.  If you're still using the same recipe, quantities and all, and the weight of the loaf in the new loaf pan is the same as the weight you used in the old, time and temp will remain very close to the same. 

If the weights are different, you'll have to adjust.  The larger the loaf (by weight), the longer the amount of time.

Presumably you're still using the same recipe, and it bakes either one or two "one pound" (one pound of flour) loaves.  How many cups of flour does your recipe call for?  And how many loaves does it bake?

350F is a good temperature for most soft-crust breads.  You shouldn't need to adjust that at all.

To the extent you need to watch and adjust your timing, I strongly suggest you use the color of the bread and the sound of the "thump" as a truer test than the clock -- even if the clock's always worked in the past. 

BDL

One thing to consider, Fran, is that the bread will not rise as high in the new pan as in the old. 

Your old pans were designed for one-pound loaves. The new ones are for 1 1/2 pounders. So, if you don't increase the ingredients appropriately, there isn't enough dough to fill the new ones.

This will not affect baking times. But the final loaves will look strange, with a width to height ratio that's sort of reversed.

Happy New Year backatcha, and you're very welcome.  Please forgive my tardy response.

BDL

I'm glad you started this thread Fran.

I've been having trouble getting my whole wheat loaves to rise.   

it is OK until I go over half WW, then even though I add 2Tbls. of honey (or sugar, etc) to the dough to "help" theyeast, it just won't rise much, and I wind up with very tasty but very heavy loaves.   

Last night, I mixed up 250 gr AP and 250 grams WW flour, but the extra sugar in, and about half tsp. of yeast (very long rising time, 12+ hours).

I got up this AM, and it had not risen much (a fairly wet sticky dough, btw).   I let it sit another 4 hours and it was barely doubled.  The I let it rest and shaped it, put it in a big pyrex pan for an oblong, but very wide loaf.   It sat at 4 hours that time too, and I finally gave up and baked it that way.

With white AP flour, I always use ¼ tsp of yeast, so I doubled it for this batch with WW.  The white always makes a nice lofty loaf, but I just can't get WW to work, even adding sugar to it.    When I use 3/4 tsp yeast, it rises better - too good.  It seems to "use up" the sugars on the 1st rise, and then doesn't rise the 2nd time.   (both times in a turned off oven - I had turned it on for 1 min, to give a jump start, and the dough started out wwarm.

What frustrates me is that I had this all worked out last year.  But of course I didn't write it down anywhere.   I don't bake bread much in summer - heats the kitchen too much.  

BTW, I don't knead, I let the rising take care of developing gluten.  I usually use a flat pan for roundish loaves (always with white flour) and they make nice round fluffy loaves.   This is only my 2nd batch of WW this winter, but I'm getting frustrated.   Got a loaf in the oven right now.  It did finally rise, but not over the top of the pyrex pan, and it is a larger than usual loaf.   :(

D