It is my second loaf away from the bread machine, and I could not resist straying from the recipe. My first loaf used about 3 cups of flour. It fit in my Dutch oven and turned out fine.\n\nThe dough I just made used 4 cups of flour, and I am afraid it will be too big and expand to hit the lid (I assume the dough expands while baking?) So I split it into two pieces. Now I am worried that I might burn the bread or dry it out if I bake it at 450F for 30 minutes covered and then another 5-15 uncovered (what I did for the 3 cup recipe. And my son used the temperature probe to measure the temperature of the flame on the gas burner, so all I have to work with is the oven temperature, the clock, and the weight of the dough).\n\nIs there any type of calculator that will tell me how long to bake based on the weight of the dough? I appreciate that there's a lot of missing information here, but I wonder if there are some rules of thumb for beginners. BTW, I'm going by grams, not cups. I have been adjusting to keep roughly the same flour/water ratio that i saw in most "artisan" bread recipes (and offhand, I don't recall what that was).