I tried several variations to the basic recipe in Honey Oat Porridge Loaf .  These were:

1. Using steel cut oats instead of rolled oats.  (Worked fine.  Maybe even better.)
2. Dividing the dough in half and forming half in an oval banneton and half in an 8 x 4 inch loaf pan
3. Baking half of the dough on day 2 (vs. day 3) since it seemed fully risen

All these variations worked well.

Because of the smaller size, the baking time was lower.  For the oval boule, it was baked for 20 minutes with a lid and 15 minutes without the loaf.  The loaf was baked for 30 minutes.