All the excitement of making bread, took me away from recognising the means which it gets baked. The actual tin - or loaf pan!
Thanks to a great comment I realised I have changed to a new tin recently. It was bought in a moment of opportunity, as I wanted two tins in-case I should need to bake two loaves at a time. It wasn't the same brand as my first one, it was slightly different too. Can you spot the difference?
Although the one on the right with the silicon handles, looks bigger, both tins have the same width and length in volume (13 cm x 24 cm). In fact, the one on the left was actually 13.5 cm! So where's the difference then?
It's all in the depth! The newer tin was 1 cm taller at 7cm (the other, 6cm). Do you want to know the really amazing bit. The one with the silicon handles cost three times as much as the other one. It doesn't get used for baking bread much nowadays, because it's shallowness did produce a denser loaf. Still used for cakes though.
So to answer your comment about size difference when it comes to baking (or rather, rising) bread; I'd have to say it all depends on the depth! The volume of the new tin actually holds more than the old one, so technically it should take more ingredients to fill. But it also has an extra centimetre of height in which it can climb without spilling over the sides.
I hope a new (deeper) pan, helps you rise to new heights too, LOL.