In Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day we suggest baking a 1-pound loaf and give detailed instructions for making this smallish bread. It seems like a nice size loaf for a family of 4 to eat in a day. On some occasions you may want to bake a larger loaf and it requires a few adjustments to our recipe. Here are step by step instructions for baking a 2-pound free form loaf.
2 pounds pre-made, refrigerated dough (the timing will be different for fresh dough that has not yet been chilled)
loosely cover the ball with plastic wrap. For the larger loaf we have to let it rest longer, so we don’t want it to form a tight skin or it won’t rise as well. Allow to rest at room temperature 65-70°F for 90 minutes (2 hours if using doughs made mostly with whole grains).
The dough will have risen slightly and probably spread sideways. It should no longer feel chilled or tight and will shake like set jell-o when you shimmy the loaf on the parchment.
Slash the loaf with 1/2-inch deep cuts.
Slide the loaf onto the baking stone. Add one cup of water to the roasting pan and bake the bread for 45-50 minutes.
Remove the golden brown loaf, take off the parchment and let it rest on a cooling rack for about an hour. The loaf may still be gummy on the inside if you cut into it before the hour is up.
Cut with a very sharp Bread Knife.