I have a standard long-raising bread I use to make and bake in a cassarole. During this holiday I wanted to bake a double-sized bread. However,I ended up only giving it 150% baking time, and not 200%.  Are the sources that can help you calculate how long approximately your bread needs to be baked given size, floor and water composition, etc. ?  Example-recipee:   400 g flour 300 ml water 1 small ball of yeast Raise for 18 hours Baked for 30 minutes in 250 celcius closed heated cassarole.  Baked 10 minutes without lid.    Double up:   800 g flour 600 ml water 2 small balls of yeast Raise for 18 hours Baked for **45 minutes** in 250 celcius closed heated cassarole Baked for 10-15 minutes without lid.  
No, I cannot guess a time. What works is temperature. Bread is done at an internal temperature of 195F to 205F (90.5-96.1C). 