The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How much dough in a pullman pan

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ermabom's picture
ermabom

How much dough in a pullman pan

I just got a 13x4x4 pullman pan. I made the recipe from KA and it filled the pan perfectly. Unfortunately, I didn't weigh the dough before I put it in. I just tried 23 oz of dough and I don't think it is going to fill the pan. Instead of trial and error, I was wondering if anyone knew what weight of dough is ideal for this pan.  

qahtan's picture
qahtan

pullman.jpg image by qahtan


This was 30 ounces...................  You have to have enough to fill the pan just right, too much and it squishes at the top, too little and it will not fill nicely and you get it sorta rounded at the top instead of squared. This by the way was my regular white bread dough.,,,, I did the same with whole wheat......   qahtanwholewheatpullman.jpg image by qahtan

ermabom's picture
ermabom

The 23 oz was too small. It is rounded on top. I will try 30 oz next time.


 


Jaya

xaipete's picture
xaipete

I didn't weight the dough either, but filled the pan about 2/3rds full. It seemed to be just the right amount of dough.


Pullman Loaf


I proofed it until the domed top was just touching the lid.


Pullman Loaf


I checked the internal temperature with a probe.


Pullman Loaf


I sprayed everything really well with PAM.


Pullman Loaf


--Pamela


 

BreadPuck's picture
BreadPuck

Hi All!

I've had a problem with my brioche (a la Tartine Bread) in a Pullman Pan.  I'm very keen to get this right as I'm planning to make Bostock for Christmas breakfast and like the idea of a uniform shape!  I think it may be that I used too much dough (42 ounces) in a 13x4x4.  However, I'm unsure as to why it would create this shape...

 

Any thoughts and advice would be greatly appreciated!