I have a standard long-raising bread I use to make and bake in a cassarole. During this holiday I wanted to bake a double-sized bread. However,I ended up only giving it 150% baking time, and not 200%.

Are the sources that can help you calculate how long approximately your bread needs to be baked given size, floor and water composition, etc. ?

Example-recipee:

400 grams flour
300 ml water
1 small ball of yeast
Raise for 18 hours
Baked for 30 minutes in 250 celcius closed heated cassarole. 
Baked 10 minutes without lid. 

Double up:

800 grams flour
600 grams water
2 small balls of yeast
Raise for 18 hours
Baked for **45 minutes** in 250 celcius closed heated cassarole
Baked for 10-15 minutes without lid.

I have a standard long-raising bread I use to make and bake in a cassarole. During this holiday I wanted to bake a double-sized bread. However,I ended up only giving it 150% baking time, and not 200%.

Are the sources that can help you calculate how long approximately your bread needs to be baked given size, floor and water composition, etc. ?

Example-recipee:

400 g flour
300 ml water
1 small ball of yeast
Raise for 18 hours
Baked for 30 minutes in 250 celcius closed heated cassarole. 
Baked 10 minutes without lid. 

Double up:

800 g flour
600 ml water
2 small balls of yeast
Raise for 18 hours
Baked for **45 minutes** in 250 celcius closed heated cassarole
Baked for 10-15 minutes without lid.