Hi Kate, we checked with PJ to help answer some of your questions. She explains that it's not necessarily the hydration that determines the size of the pan; in other words, higher hydration doesn't always require smaller pans. It's more about the total weight of the dough, and how much the volume of dough fills the pan. If you'd like to make a bread around 75% to fit a 13" Pullman Pan, you should use our 100% Whole Wheat Pain de Mie recipe, but instead of 5 cups of whole wheat, you can use 3 cups (362g) all-purpose flour and 2 cups (227g) whhole wheat, which will give you 77% hydration, and partially whole grain. It sounds like this is what you're looking for, but if we've missed your goal, consider giving our Baker's Hotline a call at 855-371-BAKE(2253) so we can assist you further. Kye@KAF

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