I can confirm that the 50% increase in ingredients (except for yeast) will make a perfect loaf in the larger pan. I just received mine yesterday and today made a wonderful loaf, with a twist. After reading the entire blog before retiring yesterday I knew just what to do today, so what do you know...I mixed up only the dough in the original recipe and forgot to expand it 50%. It was after the 20 min rest that I realized my mistake and decided to mix up the additional dough and add them together. I did this and combined them (without allowing the new dough to rest) and began kneading immediately. That went well and upon passing the windowpane test I put it to proofing. That went well also and I shaped the loaf and placed it in the pan. I needed to return after a 15min rest to push it further into the corners, then managed to fall a little behind with the preheating. The bread was about 1/2 inch from the lid when it went in the oven, but no problem, it filled up the pan perfectly and made a great loaf. It needed about 35 mins with the lid on and about 8 mins with it off to come up to 195 degrees. It was a big hit. We love it. I wish I'd bought the pan 5 years ago (when I first wanted to). Thanks for reporting your results here - I'll add them to the recipe. I love it when we all work on recipes together! PJH

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