The Pan

I use a 13in Pullman pan made by USA Pans. All the recipes are measured for this size of pan. Each loaf will yield 16 slices. This manufacturer also makes a 9 inch pan which has 70% of the volume that the 13in pan has. Volume (pan) and density (dough weight) are clearly different things, but if you multiply all measurements of one of these recipes by 0.7 you will have a good start at a suitable recipe for the 9 inch pan.