Any different guidelines for sourdough bread? I like KA sourdough cinnamon raisin bread, but I use considerably less yeast, preferring a slower rise and a more developed sourdough flavor. I use the recommended 9X5 pan for the 3c of AP flour recipe, but when placed in the oven when 1" over the rim, the loaf comes out a little dense and flattened on top, with not much further oven spring.

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