Large loaves require a higher baking temperature then small ones so that the heat penetrates to the center quickly

Answer 1

larger loafs in general require longer baking for proper baking. its best to go high first and steam so the loaf is getting the structure and is holding up. then after 5 to 10 minutes lower the heat and let it bake at a low temperature. it all depends on the weight and type of bread.

Answer 2

False. Large loaves will burn on the outside before they cook in the middle if they're cooked at a higher temperature than a standard sized loaf. A lower temperature oven would be preferred, so that the heat has time to cook the loaf before the outside burns, or it can be cooked at the same temperature, but cover with foil to prevent over-browning.