Recently, new member Beckamojo over on the Mellow Bakers enquired about getting a white sandwich bread recipe to use in her 13 in x 5 in x 5 in Pullman pan. She was having a few issues with her trials at making a Pain de Mie from a US (cups-based) recipe including not knowing how much dough she needed for her large Pullman. Jacqueline, another Mellow Baker, asked if Becka had digital scales so she could be more precise than her original use of cups for measuring. We would also need to look at proofing times and make sure her process didn’t end up with over-proofed dough.
I did a little hunting and this is what I suggested: