Hi there! I don't think the pan itself is an issue, but it sounds like you may be using a "rapid rise" or "bread machine" yeast which is quite common in grocery stores and will only have enough energy to complete one rise. If that is the case then you may find switching to any other basic "instant" or "active-dry" yeast may solve your problem. If you are already using one of those basic yeasts, then I would guess your problem may relate to over-proofing in which case you just need to proceed with your recipe following the first and second rises a little sooner. If you would like to talk through the recipe, we would love to chat with you about it on our Baker's Hotline at 1-855-371-2253 and we can figure out how to get you a beautiful pain de mie loaf the next time around. Happy Baking! Jocelyn@KAF

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