I'm an "Artisan Bread in Five Minutes or Less" person so this is type of bread baking is fairly new to me. I don't have a pain de mie.....a chef told me to skip another gadget and just wrap foil very tightly around my squared off loaf pan......will see how it works. I'm stymied though, 3 out of 4 commentors ask the same question about the larger pan.........guys, read the captions! You'll have to wrap the foil VERY tightly, and multiple layers - rising bread can pop even a tightly secured metal lid off a pan if it gets going too fast! And, it's my fault - I didn't add that comment about converting to a 13" x 4" pan till after I'd seen those three questions about said conversion... It takes a community to FULLY build a blog! :) PJH

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