On 8 Dec 2005 22:17:25 -0800, "hutchndi" > wrote:

>Don R. wrote:
>
>"I don't understand why the pan size should have much bearing on the
>loaf. If I use a larger than specified pan size and place a larger
>piece of dough in the pan, why wouldn't that work just as well as
>using a smaller pan and a smaller piece of dough?"
>
> Actually I dint know you were using a "larger than specified" amount
>of dough, I thought you may have been using the smaller recipe for a
>bigger pan.

Actually, I -was- using the smaller recipe in the larger pan. What I
was suggesting in my message was that I could use a larger portion of
dlough in the larger pan rather than buying a new supply of smaller
pans.

>If you did figure a larger dough weight for your pans, and
>you are still having problems, you could still be overproofing in an
>earlier stage and not compensating. Do you overproof your sponge stage
>and then possibly not incorporate enough new food (flour) into the
>final dough to keep the yeasties fed and all powered up, letting them
>crash before they finish the job? Thats been one of my downfalls too. I
>dont really use loafpans except for an occasional experimentation, not
>the type of bread I am after, there are others with alot more
>experience here.

I'm not, yet, familiar with the term "overproofing". Don't know the
difference bvetween "overproofing" and "underproofing", sorry to say.

Appreciate your input, Hutch!

Don R.