The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ingredient adjustments/compensations?

Jaymunnie's picture

Ingredient adjustments/compensations?

As a college student I've taken to baking my own bread and I really enjoy it.  I started with an artisanal recipe that uses the following ingredients for a simple bread to be baked in a 9.87 x 5.00 x 2.25in pan:

3 1/2c bread flour

1 1/2tsp salt

1/4tsp instant yeast

12oz water

I've had relative success with this recipe, but I have been trying to bake a loaf that conforms more closely to the typical loaves that I can buy in the store by using inexpensive aluminum pans that measure 11 3/4 x 5 1/2 x 3 1/4in, with no success.  What steps do I need to take in order to ensure that I get a fully risen, full-length loaf of bread of these dimensions?