All of the pictures I've seen of this lovely bread are tall, stately looking loaves. When I tried to make it tonight using James Beard's recipe from Beard on Bread I came out with a fairly flat loaf. I used the right amount of yeast but my loaf is only about half the size of others that I have seen. The one thing that I did do differently was using a 9x5 loaf pan because I don't have 8x4's. Would that acccound for such a stunted loaf? The bread did not seem to get much of a lift (spring? is that the right word?) either. Any help would be great.