Hi Jenni, to make a recipe calling for a 9" pain de mie pan in a 13" pan, you'll want to increase the recipe by 44%. The bake time will be longer. You'll have to keep an eye on it and bake until the loaf is pale brown, pulling away from the edges of the pan, and its top crust will be quite hard. The first time you use the 13" pan, I'd bake the loaf without the lid to determine the proper length of time to bake. Once you know the proper time, you can bake your next loaf with the lid on, removing the lid after the crust has hardened, about 10 minutes before the end of the bake time.  

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