I had the same experience as other bakers when making the pain de mie bread in a 13x4 inch pullman loaf. The dough overflowed out of the pan. What can be reduced in the recipe so the dough doesn't overflow? Or should the bread be baked in a larger pullman loaf pan like the 16x4 inch size? The bread still turn out very delicious. But I would like all the dough to stay in the pan.