Many of the (excellent) bread recipes on the KAF site assume the smaller (8.5X4.5) size. However, _all_ of my pans are the larger (9X5) size. (The loaves always taste great, etc., but as you might expect, the rise/shape are often not what I might hope.) Do you see any problem with simply "scaling-up" the recipe (i.e. Increase all the ingredients by 1/4 or 25%) and then just proceed normally? (In particular, any thoughts how this might affect baking time?)

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