This blog and the baker's hotline are so helpful. Question 1: can I make bigger loaves, for example, using half the dough instead of 1/4 or 1/3, and how does that change baking time etc.? Question 2: would this dough work in a loaf pan if I want to get more of a sandwich-friendly bread? Thanks for all your help. Yes to the bigger loaf - and yes, you'd need to increase baking time, probably, depending on loaf size. Try making a rather flattened ball; or a longer loaf, just so you don't end up with a volleyball-shape/size loaf that's a challenge to bake all the way through. Also, yes to a pan - keeping in mind this is a crusty/chewy loaf, and baking it in a pan isn't going to change its texture to something soft/sandwich-like... though it'll definitely make its crust chewy rather than crisp. Good luck - PJH

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