Has anyone had problems with their Pullman Pan lid popping off during baking? Or having a hard time getting the lid off?
The hydraulic strength of growing dough is powerful. On a recent bake, My lid blew off about 10 minutes into the bake of Horst Bandel Rye. The next time, I placed a cast iron Tortilla griddle on top and lowered the amount of dough.
I know the answer really is to try and judge the amount of dough and be sure to let the proof well in the pan. It's tricky. You want to fill the pan and have square corners but not so much to cause the lid to blow. I would say the amount is different with every dough.
It's tricky. You want to fill the pan and have square corners but not so much to cause the lid to blow. I would say the amount is different with every dough.
All very true.
I scaled up a HB formula for the largest Pullman pan you can buy...I think its 16 inches long...and the lid blew off 15-20 minutes into the bake...I scaled back the formula about 5 % but still put quarry tiles on top of the lid just in case...
All doughs are different and if you are scaling up to larger pans, it can be a guessing game...I do use weighed water to guess the volume increase or decrease...but it is only a guess...
The secret is in the right amount of dough in the pan,
Too much and the dough will try and pop the lid or the dough that cannot expand will end up a solid lump with nowhere to go.
Too little and the dough will not fill the pan correctly, making rounded ends/corners etc, qahtan
White Whole wheat
I'm curious, how do you determine the right amount of dough. Do you weigh it? My guess would be that would be the most accurate method - with trial and error to adjust for different recipes.
my pullman pad lid has 2 small holes on the flat surface. Should I close them or not? What's their purpose? If steam escapes bread will turn into solid stone after few hours of baking (it already happened the first time I used it).