20 cm / 8 in round vs Loaf 23 × 13 cm / 9 × 5 in
| 20 cm / 8 in round | Loaf 23 × 13 cm / 9 × 5 in | |
|---|---|---|
| Size | 20 cm across | 23 × 13 cm |
| Base area | 314.2 cm² | 299 cm² |
| Usual depth | 5 cm | 7 cm |
| Holds | 1.57 L | 2.09 L |
Can you swap them?
Swap without changing the recipe, but watch the oven. 20 cm / 8 in round has 5.1% more area, so a mixture written for Loaf 23 × 13 cm / 9 × 5 in sits about 95% as deep in it and browns sooner.
Nothing standard sits between these two, so this is the smallest change available in this shape.
Scaling the recipe
| Recipe written for | Baked in | Multiply by | Or leave it and get |
|---|---|---|---|
| 20 cm / 8 in round | Loaf 23 × 13 cm / 9 × 5 in | 0.95 | 105% of the depth |
| Loaf 23 × 13 cm / 9 × 5 in | 20 cm / 8 in round | 1.05 | 95% of the depth |
Multiply every ingredient, including the eggs — round to the nearest half egg and adjust the liquid rather than rounding a whole one up.
Baking time
A mixture 95% as deep is done earlier, not cooler. Leave the temperature alone, start testing at about 95% of the stated time, and let the skewer decide. Why depth sets the time and diameter barely does →
Frequently asked questions
Can I use a Loaf 23 × 13 cm / 9 × 5 in instead of a 20 cm / 8 in round?
Yes, with the mixture multiplied by 0.95. Loaf 23 × 13 cm / 9 × 5 in has 299 cm² of base against 314.2 cm², so an unscaled 20 cm / 8 in round recipe sits 105% as deep and bakes faster.
What is the difference between a 20 cm / 8 in round and a Loaf 23 × 13 cm / 9 × 5 in?
20 cm / 8 in round has a base area of 314.2 cm² and Loaf 23 × 13 cm / 9 × 5 in has 299 cm² — 20 cm / 8 in round is 5.1% larger. At their usual depths they hold 1.57 L and 2.09 L.
Do I need to change the baking time between a 20 cm / 8 in round and a Loaf 23 × 13 cm / 9 × 5 in?
Yes. Moving a Loaf 23 × 13 cm / 9 × 5 in mixture into 20 cm / 8 in round makes it 95% as deep, so start checking at about 95% of the stated time. Depth drives baking time far more than tin diameter does.
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