I have a 16" pain de mie pan that I purchased a couple of years ago from a bakery that was going out of business. I have never used it before and I can't wait to try it. I'm not sure how to go about coming up with the correct measurements for the different sized pan. Can you please help? Or do you know of a web resource that might help me figure it out? Hi Carrie: Please try our Pain de Mie recipe, increasing all of the ingredients (except the yeast) by 50%; should work out just fine. Enjoy - PJH

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