Hi again David, well, it looks to me like your recipe has plenty of liquid, so if you want to adjust your recipe up to fit your Tea Loaf Pan, I would suggest multiplying the weight of each ingredient by about 1.16, which should give you about the right amount of dough. Also, your salt amount seems a bit low, which may be causing your dough to over-ferment a bit. I would try increasing to 2% of the flour weight. Try allowing the dough to rise at a little lower temperature, which will extend the rise times, but may also improve your results. 

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