When baking bread in a large loaf-pan (9x5x3) the crest of my bread after baking is less than I'd like -- probably around 2" instead of 4" sandwich size . Perhaps this is due to insufficient proofing, although I usually proof longer than the recommended time; and I pass the "knuckle test". Happens with several different recipes.
Should I be using more yeast? scaling up all ingredients? making allowance for room temp (usually 65 deg) and altitude (3,000 ft)?
The bread generally tastes just fine and has good crumb -- it's just smaller in height than I thought it should be.
Any suggestions for improvement?
https://blog.kingarthurflour.com/2016/02/12/choosing-right-bread-pan/
I had the same problem bread was great but just not tall enough until I bought a shorter taller pan with the box sides . Now I have lovely sized slices ...really is worth a try...I was using 500g flour which was giving me great slices in my smaller pan have since reduced the flour to 450g still great slices but fit the toaster better.
Thanks for the advice regarding smaller pan for higher rise, What are its dimensions.