Here are the results of my final experiment using an expandable pan so that it would be 6-1/2 cups (between the standard 8-1/2 by 4-1/2 inch and the 9 x 5 inch pans). First, in response to a question about the pan, the one I purchased in London is the eifa brand. the instructions are in Italian, German, French, and English so I don't know which country it comes from but it also says a product of MEWA. Maybe eifa refers to its ability to extend length-wise. It seemed to be just the right size as there was room between each dough log to expand a little sideways to keep the center logs from pressing up against the two end logs, which makes them narrower. Since I was experimenting, I made one log a little larger so it rose more. When I am testing recipes I always try to think about what I might not have thought of and here it is: The problem with the expandable pan, is that when unmolding, although the paper clamps kept it from expanding lengthwise, they didn't keep it from collapsing so it squished in the hot squishy bread (see the lower right side of the baked bread). Woody offered to make a series of holes that we could bolt in place but I declined. I'm going back to my non-stick USA 8-1/2 by 4-1/2 inch 6 cup pan.
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