I just received my new oblong clay baker. Up until now I have been baking most of my breads in a round, cast iron Dutch oven. Can most recipes for boules be adapted to the oblong baker? How does it alter the baking time? (For a loaf that contains around 400-450 grams of bread / whole wheat / rye flours, I usually bake it in the cast iron baker for about 23 minutes with the lid on, and another 12 minutes with the lid off, enabling me to attain an internal temperature of 200 degree F.) Any tips about adapting baking times, etc., would be appreciated.
The same dough weight and composition in a round shape might cook a smidge slower than the oblong shape, but I’d probably start with the same timing and modify as needed.