We find that 1" over the lip of the pan is perfect for breads with standard oven-spring; whole-grain loaves, I might let go a bit longer, maybe 1 1/2". Give it a try and see if that works for you; you might like a loaf that's a bit more risen going into the oven, which can potentially give it a more open crumb; I prefer a finer crumb, as I find sandwich loaves slice better if they're a tiny bit denser. Good luck — PJH@KAF

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