I have a recipe I’ve found and like making because the crumb regularly turns out nicely for me, but I’d like it if the final loaf was a little bit bigger. If I wanted to scale up the recipe to make a 10% bigger loaf, would it be fine to just scale up each of the ingredients by 10% and bake it a little longer? Is there anything else I need to do? Any sort of formula for estimating changes to baking time?
Yes, I scale bread formulas by percent like that. It does work. I never thought about a formula for the baking time, yes “a little longer” is pretty much my approach. So far so good.
I will say though - two loaves always comes out better than one for me. Always, and I have baked sourdough with this starter for 8 or 9 years now.