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?
Source: Fresh Loaf