I have Peter Reinhart's Whole Grain Breads cookbook. He says to use a 4x8.5" loaf pan but that a 4.5x9" "will also do." He does not give a depth. I cannot actually find these sizes of loaf pans for sale at least not in the type of pan I want to buy). What is the best size to go with?
I would also like to get a pullman pan but I have no idea what size to get. Any ideas?
Is inches squared a good way to figure out pan substitution? Or pounds of dough? Cup capacity of the pan?
These are probably very basic questions but I am new to this. I apologize if the answer should be obvious...it just isn't clear to me though. If I'm going to buy a regular loaf pan AND a pullman pan I would like them to be the correct size for the recipes in this cookbook.