Hi! I just stumbled on this recipe trying to find one that might be foolproof. (I've made two attempts at other recipes, both still raw in the middle.) Anyway, I noticed the bit about the difference in rise (30%) for an 8.5x4.5 vs a 9x5 loaf pan. If I wanted to make the elusive Perfect Loaf in the 9x5 pan, would I need to scale up the recipe to increase the amount of dough, and how would that affect the ingredients, cooking time and temperature? I really want to try baking bread again, but really don't want to waste yet another batch of otherwise perfectly good ingredients.

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