Hi Diana, yes, you could make this recipe into two loaves, which would be about 2lbs of dough for each pan. You could either half the recipe or make it in two oversized loaf pans, or two long covered bakers. If you're going this route I would only preheat the oven to 450°F. The oversized loaf pan could be refrigerated and then put in a hot oven, but you may want to line the pan with sprayed parchment, or use our new silicone loaf pan lifters to ensure easy release from the pan after baking. If you're baking in uncovered loaf pans you'll want to add steam to your bake,

For the long covered bakers I would allow the dough to rise in the refrigerator in lined oval brotforms (10-12") and then transfer to the pot on lightly greased parchment paper. We don't recommend preheating this particular baker empty, so I would allow the dough to acclimate in the pot for 30 minutes or so at room temperature while the oven heats up, and then put the dough and pot in the oven. When baking this way, I would remove the lid after 25 minutes of baking and then continue baking without the lid until done. 

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