How to relate the height to its original height if I scaled down my Bread
So I always measure the height of bread after baking it. This is to establish a uniform production of bread. However, I am currently experimenting on a new flour that my friend bought from southeast asia and it is only 1 kg. So, I had to scale down my loaf bread from 800 grams of flour to 200 grams. Now, I'm not sure if I just have to multiply by 4 the height that I got from the 200 gram-bread. I have no problems with the pan since I also have a pan for the 200 grams.
How do I relate the height of the bread from the 200 grams to the 800 grams? I've no spare flour since I also had to make steam buns and cakes from it. Any ideas? Help.