Hi Susan, you don't need to place the Pullman pan on a baking stone, and you can certainly line the pan with sprayed parchment paper to make removing the loaf easier. I assume you'll be baking more dough in your 13" Pullman pan, so I would expect baking time to be a little longer. I would remove the lid after 40 minutes and continue baking until done. I wouldn't recommend spraying the loaf after you remove the lid, since the lid will trap moisture during the initial portion of the bake, and generally you want to finish baking in a dry oven. 

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