Hi Helen, while you could fit a 2lb loaf in your 3-quart Dutch oven, if you'd like to make smaller loaves, I'd aim for loaves that are a pound or less each. The beauty of the recipe featured in this blog post is that it makes a large amount of dough that can be stored in the refrigerator and used, as needed, over the course of several days. If you'd like to make enough dough for 2 smaller loaves, I would suggest dividing this recipe in half, which will give you enough dough to produce two 400g/14 oz loaves. Baking time will be a little shorter for the smaller loaves, but not half as long. Remove the lid after 20 minutes and continue baking until done (most likely another 10 minutes or so).

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