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How do I estimate time when baking smaller loaves?

I want to make the Chocolate-Cherry Pecan Bread in King Arthur's August Catalog. The directions are for baking in in a Dutch Oven like the bread from The New York Times last November. I would like to bake it in 8 1-pint casseroles instead. The baking time for large loaf is

20 minutes with the lid on and then 30 to 40 minutes with the lid off. Anyone have a guess at what time I should remove the lid on the small casseroles?
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BobbiJo_AZ
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Just a reminder, you may not be aware of this. Crossposting the same message to more than one group is a violation of newsgroup etiquette. The coherencey of the response thread gets lost and you don't know who is saying what. Try to avoid, Thanks in advance, Kent

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Kent

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