# Calculate baking time for bread

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.
``````
• When writing measurements for flour, I'd suggest writing it as 400 grammes flour, rather than 400 grams flour. "Gram Flour" is an ingredient all of its own, and I originally read your first line as 400gms of "Gram Flour". Commented Dec 29, 2014 at 15:15
• Even better, just use the standard abbreviation: 400 g.
– Air
Commented Dec 29, 2014 at 23:50