I've been using this baguette recipe from King Arthur to make boule loaves instead of baguettes.
http://www.kingarthurflour.com/baking/documents/baguette-ciabatta.pdf
The boule loaves come out perfect, however I do have one problem with them.... The boule loaves are small which are about the size of two softballs (about 8 inches across and about 5 inches tall). If I were to double the recipe, I doubt that I also double bake time, or am I wrong? Will the baking tempurature change?
One last question.... Am I wrong to use the above recipe to make boule loaves?
If you're just planning to make more loaves, or boules, then the baking time and temp would remain the same. If you're going to make larger boules, and you can shape bread dough any way you please, then the baking time would be longer.
well that was my question... how do I calculate/know what the baking time would be if I doubled the recipe?
Trying to bake bread consistently and successfully by timing the bake is an exercise in futility. Get a digital thermometer and use it to measure the internal temperature of the bread. Depending on your boule, somewhere between 195 and 205 should do the job.