Good post, and the calculations are helpful. However I'm looking to scale UP from the smaller (9") PdM Pullman recipe (or any smaller sandwich bread recipe. I discovered (after experimentally trying to simply double the recipe quantities, except for the yeast was way too much dough. Ended up with big mushroom cloud shaped slices, but very soft and tasty.) So, my simple question is, from KA's Pullman recipe how do I scale up to fit the 13" lidded pan? Can it be as simple as to just increase ingredients 50% (or more like 25%)? Am I missing something?

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