 Submitted by sdwatts on January 2, 2011 - 11:29am
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?
http://www.amazon.com/gp/product/images/B00188KQ02/ref=dp_image_0?ie=UTF8&n=284507&s=kitchen
Thanks...
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If they're filled properly
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.