Hi Lisa! While we don't have a conversion chart for Dutch ovens to loaf size. I would recommend that for your mother's pot, her dough size not exceed 2 and 3/4 cups of flour. If using a decent amount of rye or wheat (above 30%) you could probably get away with 3 full cups of flour. The baking time would be slightly lessened, indeed. I would begin checking for doneness at around 80-85% of the bake time listed in a recipe calling for 3.5 cups of flour. Happy baking!

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