The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pullman Loaf

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dwg302's picture
dwg302

Pullman Loaf

can someone describe how to shape a pullman loaf as opposed to a just a normal loaf pan?  or if you have a good reference where i can look it up that would be ok too.  i would like to make the Hamelman pumpernickel recipe but i can't find anywhere in his book that describes how to shape a pullman loaf.  thanks,

david

breadnerd's picture
breadnerd

A pullman loaf is shaped just like a regular sandwich-type pan loaf. The difference is that these pans have a "lid" that completely encloses the loaf during baking, creating a unique shape and crust.

I think you can improvise by using a sheet pan over your regular loaf pan (weighted down).

Someone here just posted about using their new pan as well:

http://www.thefreshloaf.com/node/3122/pain-de-mie-pullman-loaf

Woz's picture
Woz

I was talking with a friend the other day who mentioned his baker made Pullman Loaves in open tins by turning the tins upside down when they went into the oven. You need to have heavy tins and a flat cooking surface for it to work. (Not recommended for ovens with open wire racks of course.) I haven't tried it yet but am thinking of turning the tins over in a flat roasting tray I have.

qahtan's picture
qahtan

 This was my first attempt at a Pullman with a pan and a cookie sheet on top weighed down with a fire brick on top. This was  after I purchased a proper Pullman pan. The trick is to get the right amount of dough so that it  fills the pan correctly. White bread Whole wheat

bblearner's picture
bblearner

I think I'll be able to get the right pan pretty soon.  But, before that, may I please get your recipe and technique for this loaf?  The loaf looks so yummy without the super-hard crust.

Thanks,

CountryBoy's picture
CountryBoy

but I haven't seen them in any store.  I was in a restaurant last week and they served baguettes about 10'  long that had been baked in small pain de mie forms. They were rounded on each end and had perforations in the bottom - all as if they had been baked in a closed form or mold....interesting.  Will look around for the store that supplies the pans and get back to you.  cb

jane's picture
jane

countryboy,

Are you looking for this?

http://www.pastrychef.com/HINGED-BREAD-PAN_p_42-957.html

I saw different bread baking mold (amazing selection) while I was in Taiwan for a family trip. I did hope I can take picture and post the whole things here. The price are really less expensive compare to states. They are made in Taiwan or import from Japan. I bought two Pullman pan and pay less than I have to pay for one Pullman pan in the states.

Jane

CountryBoy's picture
CountryBoy

only it was a couple of inches smaller.  I had no idea it was so expensive; I will have to travel to Taiwan and save...

cb

dwg302's picture
dwg302

so the shaping of the dough is just the same as using a regular 9x5 loaf pan?  

david

CountryBoy's picture
CountryBoy

is called Blue Cashew Kitchen Pharmacy in Highland Falls, NY near where MountainDog lives.  I would provide a website but there is none showing in Google.  They say they will be getting these special pans in around the holiday time, say around November.  But call them first to confirm they have them in.  For those who live in the area the store is very unique and an excellent source.  They expect to start selling a whole KA line of baking tools as well.

cb

Auntie_Ai's picture
Auntie_Ai

Does anybody have a tip on do to determine what is the right quantity of dough to put inside the pullman loaf pan?  My pan is 8.5in x 4.5in x 4.5in.  Can I just take a regular loaf recipe and put it inside the pan?

Irene