That's only a 5% difference, I doubt it'll affect your recipes, I see more than that in terms of variance as to how much a batch of bread rises. (A teaspoon difference in measuring the water can make a big difference, and that's not the only factor that varies from day to day--room temperature, humidity, barometric pressure and oven temperature all vary.)
Weighing it down is kind of Pullman-pan like. We did some stuff like that in pastry school using sheet pans on spacers to keep puff pastry from rising too high when making things like Napoleons.
