I make smaller loaves all the time in the full size Dutch ovens. I use a small brötform or put a floured thin dish towel in a small round bowl for the final proof. The key for me is the size of the bowl, not of the baking pot. Once a nice surface forms on the loaf it tends to retain its shape. I’ve even made two small round loaves in an oval le Creuset pot with no spreading and touching.

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