The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

In search of Pullman strap pan baking advice

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sdwatts's picture

In search of Pullman strap pan baking advice

I was just given a 3 load Pullman strap pan as a gift for the holidays.

I have made single Pullman loaves from Hammelman's Bread book recipe many time with great success.  The recipe always yields i full loaf plus a smaller loaf.  My plan is to double the standard recipe and divid it into 3.   I usually bake @ 400 degrees F for 30 to 40 mins with a single.  Does anyone have any suggestions on how the strap pan will change my temp/time requirements?



KYHeirloomer's picture

If they're filled properly your baking time/temp shouldn't radically change.

The problem I found was adapting other recipes to use in the pullman pan. Took me a while but I finally found a commercial baking site that gave me the figures I needed: a standard pullman pan (i.e., 13") will be properly filled with 43 ounces of dough.

If I understand the strap pan (I've only seen them in catalogs), they work no differently than if you had 3 individual pans in the oven at one time.