Scaling up a recipe

Scaling up a recipe

Background: I have been baking good bread off a recipe from a Jacob Burton video I found on YouTube a few weeks ago.  It is a 70% hydration loaf with a sourdough starter.  The oven temp is for 500F for twenty minutes, and 425-450F for the final thirty minutes.  I actually split this into two loaves, and bake them together at 425F.  I also use tiles in the preheated oven, and preheated DO’s.  The lids come off the DO’s after the first twenty minutes.

Question: If I want to double the recipe, and bake four loaves at once, should I expect the oven temps and times to change at all?

Thank you!

Source: Fresh Loaf