Loaf pan size and oven spring.
I'm baking, or trying to, bread in loaf pans. I always assumed my pans were standard size. At the top they are 9 1/2 inch by 5 1/4. At the bottom they are 8 1/4 by 4 1/8. Height is 3 1/2 inches. All measurements are internal. Is that normal? I'm beginning to think I'm simply not using enough flour. My latest attempt was two loaves of all KA unbleached white flour at 70 percent hydration. 500 grams flour per loaf. After kneading and about a 2 hour initial rise the dough was shaped and put in pans. It took almost 3 hours for the dough to rise slightly over the pan tops in my 70ish degree kitchen. I put one pan in a 375 oven at that point and the second when the first was done to let it rise a bit more and baked the second in a preheated dutch oven (loaf pan just fits) with a heated wet towel for steam at 425. Both loaves failed to exibit any oven spring. Is it possible I'm not using enough flour for the pan size? I thought 500 grams would have been more than sufficient for a loaf but consistent lack of oven spring using different methods, flours, hydration, oven temps (including cold starts) etc is leaving me stumped. Thanks for reading. Thoughts appreciated.