I think there are general dough quantities associated with particular pan sizes and I would want to see what Jacqueline's suggestions are.
I did do a little hunting about and here's my findings: Check the King Arthur recipe for a Pain de Mie
suitable for a 13 x 4 x 4 pan. It is a bit smaller than your pan so you'll want to increase the amounts which are, fortunately, given in weights as well as volume.
Actually, let's break it down here so you can see what is going on. Their original recipe reads:
2/3 cup (5 3/8 ounces) milk
1 cup (8 ounces) water
6 tablespoons (3 ounces) butter
2 1/4 teaspoons salt
3 tablespoons (1 1/4 ounces) sugar
1/4 cup (1 1/8 ounces) Baker's Special Dry Milk or nonfat dry milk
3 tablespoons (1 1/4 ounces) potato flour
4 3/4 cups (20 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
So first we need to convert the above to something simpler, grams. Let's start with the milk: 5 3/8 oz.
We begin by finding out what that ounce fraction is in percentages, so we take the 3 and divide it by 8
3÷8 = 0.375.
Let's go with .4 then, rounding up.
Now the milk is 5.4 ounces instead of 5 3/8. But we want grams. The formula to convert ounces to grams is:Ounces x 28.35 = grams
(You may want to make note of that, hugely handy; I wrote it on a bit of tape and stuck it on my kitchen calculator until I remembered it by heart)
5.4 x 28.35 = 153 grams.
Now we know the recipe needs 153 grams of milk. Next! 8 oz water:
8 x 28.35 = 227g water
Let's zoom through the rest:
3 x 28.35 = 85g butter
teaspoons... let's leave those to later
1.25 x 28.35 = 35 g sugar
1.125 x 28.35 = 32 g dry milk
1.25 x 28.35 = 35 g potato flour
20 x 28.35 = 567 g AP flour
Teaspoons… some of this needs research. The staples you may want to keep note of: teaspoon and tablespoon weights of salt, yeast, sugar, vanilla. If it helps:
a US teaspoon is 5 mL
a US Tablespoon is 14.7 mL
I happen to know that a teaspoon of salt is ~6 g so 6 x 2.25 = 14g salt
Instant Dry Yeast is 3.1g per teaspoon so 2 teaspoons is 6g.
BTW: A “packet” of yeast contains anywhere from 6 to 17 grams, depending on location and manufacturer: they’re all over the darned map. Instead, go by the general rule that you use 1% of the FLOUR WEIGHT in Instant Dry Yeast and you should be good. Here, the flour weight is 567g, so 6g is ~1%. If you were to use ACTIVE Dry Yeast, you’d want to use 1.5% instead. Instant Dry is better.
dry milk: 32g
potato flour: 35g
All-Purpose Flour: 567g
Instant yeast: 6gTotal weight: 1154 grams
Since this amount is for a 13 x 4 x 4 pan, we need an extra inch to fill your 13 x 5 x 5 or increase the amount by 25%. Therefore we need to get each of the above weights up to 125%:
milk: 153 x 1.25 = 191 (I have a % button on my calculator so that makes it easier: 153 + 25%)
dry milk: 40g
potato flour: 44g
All-Purpose Flour: 709g
Instant yeast: 8gNEW total weight: 1444 grams
Now, you can follow the directions given on the King Arthur page and have the right quantity of dough for your Pullman pan. Use either the hand or mixer method (if you have one) the bread machine is probably not big enough to take all that dough.
• After your bulk proofing (the first one), divide the dough evenly into 5 pieces (about 280g each). Roll each into a ball and let them rest for at least 15 minutes under cling film.
• Roll each piece into a rectangle. Roll up into a log. Rotate 90 degrees and repeat.
• Oil the walls and the lid. Place the 5 dough logs evenly in the pan. Let it rise again until the dough is 90% from the top of the pan, about 30-40 minutes (depending on how warm your kitchen is).
• Bake as per instructions
This not only gives a pretty loaf, you can then split the loaf in sections and freeze what you won't use for a while. This is handy for a very large pan like yours.
Images from: Albertitto's Kitchen
• we found a white bread Pullman recipe, with weights!
• we've learned how to convert it to grams and
• scaled it up to 125% to suit your larger pan.
So that's my input on the issue, let's see what Jacqueline suggests; her solution may be a lot easier! But now you have a little background info on scaling, converting and know to hunt up recipes with weights.