I made this bread for the first time today. The recipe says to let the dough crown the edge of the pan by 1" only. I did that, and my bread did rise a bit in the oven, but it doesn't look big like your loaves. Your picture of the dough in your pans (before the oven) look raised way more than 1" above the pan edge. Q: if I had allowed my dough to rise more in the pan before putting in the oven, would it still rise even more in the oven and result in a larger loaf? My baked loaf is only about 3 1/2" tall. Both rises seemed to behave as the recipe described.

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