I recently bought a 9"x4"x4" pullman pan and a pound of SAF instant yeast from Amazon.  Other stuff kept me busy for a few days and I didn't get a chance to try em out, but then I (shudder) ran out of bread. Only one thing to do do when that happens!

I washed out the new pan, lubed the lid a bit with a spritz of olive oil (after which it was much less inclined to stick), and whomped up some dough as follows:

400g unbleached bread flour

100g dark rye flour

1 Tablespoon SAF "red" instant yeast

1 Tablespon brown sugar

1.5 teaspoon salt

1.5 teaspoon dill seed

1.5 teaspoon caraway seed

333g very warm water

I put all the dry ingredients in the bowl of the Kitchenaid mixer, added the water, and mixed it up.  I let it sit a minute or so to hydrate, mixed it a bit more, then made a nice warm log out of it, plopped it in the pan, put the lid on and a towel folded up on top of that to keep the heat in, and left while I watched an hour of television with my wife.

I checked the pan after the tv program and was surprised to discover the dough had risen to fill the pan!  Admittedly I doubled up on the yeast to get a fast rise, but I was mucho impressed - the active dry yeast I've been using previously just doesn't rise like that no matter how much I goose it.

Anyway, I quick preheated the oven to 450F, popped the pan in, and set the timer for 25 minutes.  When the timer went off I pulled the pan out, took the lid off and popped the loaf out of the pan with no problem (even though I only oiled the lid, not the rest of the pan).

loaf and pan^

crumb shot^

For a first try at a pullman loaf I'm happy as a clam with the way it looks!  Tastes good too!

I just sliced into my first Pullman Loaf.  I was given a Pullman loaf pan as a gift and simply followed the recipe on the packaging.  It came from Williams-Sonoma.  Needless to say, I am thrilled. The slices are light, yet toothsome and has a mellow flavor, but addictiing.  I admit, it was a little challenging to knead the butter into the dough, so I cheated and used the stand mixer.  Here are two snapshots.

If anyone wants the recipe, I will add it.  I rarely post here, but am constantly lurking and learning!  Thanks!

Ode to pain de mie

Today is my second day in baking bread in my life. I am easy to excited and fast to fall in love with something new and creative. This morning i bought The Bread Baker's Apprentice which The Flash Loaf recommended and find a recipe easy to follow and also funny to made —— the breadsticks. I use the white bread formula to make the dough, and using the half dough to make a simple loaf for my breakfast , another half dough to make my fingerfood breadsticks. The outcoming is delicious, i like the milk smell fill in my room when i am baking. I like the shape of the breadsticks, long, crisp and litte soft inside.

those are my second bread: white bread loaf and my breadsticks.

Does anyone know where I can get a Pullman Loaf pan that is LARGER than 4" deep and 4" wide? I am hoping for something near 5 inches.

thanks.

We enjoy sandwich breads--soft crust, close crumb--a buttermilk white straight dough, the dough for three loaves made in our bread machine and oven baked,  or a whole wheat variation has been our mainstay for six or seven years. My favorite is the whole wheat version. Recently, I've made a sourdough variation a couple of times, with enjoyable results. It was natural I'd turn to this favorite for my first go at making pain de mie--Pullman bread. This is a poolish started version. The final dough contains 25% whole wheat, and is firm (60% hydration). As expected, the crumb is close and soft, and the crust slight. The bread has a sweeter flavor than the straight dough version. I suspect this come from the poolish which makes up 25% of the final dough weight.

I think I overfilled the bread-pan slightly. There is a slight compression of the crumb just inside the crust (although that could also be due the way I fit the dough log into the pan). Jeffery Hamelman, in Bread, recommends 2.25 lbs. of dough for a 13"x4"x4" Pullman bread pan. My dough weighed four ounces more. Next time I'll follow his guidance to the fraction of an ounce.

the crumb.

On the last day of class at King Arthur we baked Fougasse and pizza in the center's magnificent Le Panyol wood-fired oven. Here's a picture of our classes' youngest member, Michael who attended with his mother, loading his pizza into the oven, and another of my Fougasse. At 650°F it only takes a few minutes to bake, and because the fire was still burning in the rear of the oven we had to keep turning our breads frequently. It was fun, but it also made me appreciate my home's modern convection oven.

This bread was delicious when eaten immediately warm, but the next day it was rock hard, good for croutons or bread crumbs, but not much more.

It is my girlfriends birthday today so I decided to make her a special breakfast! I had eyeballed the butter scones from Advanced Bread and Pastries before but seeing as how they are so rich I didn't want to make them save for a special occasion. Here in sweden a scone is more akin to Soda Bread than the sweetish style scones you get in Britain och America.

I managed to make them up the day before without my girlfriend noticing and refrigerate them overnight so that I could bake them for here first thing in the morning. I think they turned out pretty good, and my girlfriend did like them so I'm set!

I have also finally taken the plunge and aquired a Pullman pan for myself, maybe a 1.5kg loaf of tasty toast bread is too much for a two person family but maybe a 2.5kg loaf of Vollkornbrot might not be enoguh? hmm.. might have to share any attempts at Vollkornbrot with friends or there will be leftovers for ever! Here the pullman pan Is shown beside my regular breadpan.

and here is how a loaf of sourdough sandwich bread turned out, tasty! This is the same bread I have blogged about earlier, with a formula developed by me. Unfortunately the picture is insanely yellow, but that is due to poor lighting when I took the picture.

This is a secret too, but I have also made two mini cheesecakes for tonights dinner wich I am making for my girlfriend, hope that they are tasty..

Hi,

I am new here and I need help, yesterday I mad a recipe I found on the King Arthur site for the pullman pan, I started it in my Zo machine, which is where I messed up, I realized too late that I forgot to put in kneading blades, so I had to dump my ingredients in a bowl and put them in and replace, the loaf  seemed better than I have ever made before, For once I cut the slices perfect, but I tasted a piece and it was horrible, it was heavy and dense. I did use malt milk powder from the store, I do have the diastatic malt powder from KA, someone said I could use the store stuff. I can't afford to keep wasting all the ingredients. I hope the only thing I did wrong was having to dump out the mixture for the blades. Any ideas?

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

I recently acquired a Pullman loaf pan of size 11-7/8 x 4-3/4 x 4-3/4 in. I searched around for a Pullman loaf recipe, but found ones for pans smaller than the one I have. Even after adjusting for the larger pan size, my first attempt came out with a loaf about half the height, and rather dense. Does anyone have a working recipe for this pan size?