Bigger bread

[Hawkeyefxr]

Hi all, i have been making a standard no knead bread for sometime now and all is well. I have tried recently to make a bigger loaf buy doubling the ingredients but they have come out quite doughy.
I have increased the bake time from 30 mins to 50 mins but left the dutch over open time to the same as the normal bake but it it still a little doughy.
Should i increase the bake time more or the open bake time more to dry the bread

[Fermentada (Melissa)]

You might find some useful info in this thread. Good luck!

When to split dough

@Phillip I did it! I couldn’t resist. Here are my notes. I cold proofed the mega-boule in one of my mixing bowls, with a very heavily floured tea towel because I went high h2o 80%. I read somewhere to not go directly from fridge to oven because of the mass that needs to warm up. I did 30 min at room temp while the oven was preheating. I flipped it out onto parchment because it was going to barely fit in the 9 quart dutch oven and I needed to have some control. 2kg dough, 70% of the flour wh…