Sourdough baking

I have a recipe I've found and like making because the crumb regularly turns out nicely for me, but I'd like it if the final loaf was a little bit bigger. If I wanted to scale up the recipe to make a 10% bigger loaf, would it be fine to just scale up each of the ingredients by 10% and bake it a little longer? Is there anything else I need to do? Any sort of formula for estimating changes to baking time?