The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first pullman loaf

ph_kosel's picture

My first pullman loaf

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!




Syd's picture

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

And so you should be.  That is a lovely looking loaf.  Hint: for a more open crumb try using less dough, cover and bake when the dough has risen 7/8's of the way to the top.


chefscook's picture


ph_kosel's picture

I've had very good luck with the recipe for San Francisco sourdough in Peter Reinhart's book Crust and Crumb.  I use the S.F.  culture from  My only problem with the recipe (or ritual, if you wish) is it takes 3 days, which is an awful long time when you're out of bread

My working procedure is as follows:


Sour Dough ala "crust and crumb"

Day 1:  Prepare the "Firm Starter" and refresh the "barm" starter...
Prepare "Firm Starter" ===
Mix 16 oz "barm" starter with 9 oz of unbleached bread flour
Let rise at room temp 6-8 hours until doubled.
Refrigerate in covered bowl overnight.

Refresh "Barm Starter"
To part of unused barm (a few spoons full) starter add 1 1/2 cups water and mix well.
Add 2 cups unbleached bread flower and mix well.
Let stand at room temp for a few hours until bubbles form.
Refrigerate until needed for next cycle, refreshing weekly if not used.

Day 2: Prepare the Dough...
Remove firm starter from fridge and let stand at room temperature for 1 hour
cut firm starter into 6 or so chunks with dough scraper

to mixing bowl add:
   27 oz (= 1 Lb 11 oz = 766g) unbleached bread flour
   1 tablespoon (~0.75 oz = ~21g)  salt
   1 1/4 teaspoon (~0.25 oz = ~7g)  brown sugar (or malt)
   2 cups (480g) cool water
   the firm starter (all 25 oz = ~709g of it)

Mix and knead thoroughly.
Let stand in covered bowl at room temperature for ~4 hours until doubled.
Divide & form into loaves (2 "batards" or round "boules", each ~991g) spray tops w/ Pam and refrigerate covered w/plastic wrap overnight.

Day 3: bake the bread
Remove loaves from fridge 1 hour before baking.
Preheat oven to 475F
SLASH the loaves 1/2" deep, spritz with water from spray bottle, and put in oven.
Spritz again after 2 minutes and reduce oven temperature to 450F.
Set timer for 25 minutes and let loaves bake until golden brown.
Turn oven off, set timer for 10 more minutes,  and leave loaves in oven.
Remove loaves from oven and let cool on wire rack for ~ 1 hour.

teketeke's picture

Nice bake! You must get the right proof timinig before you baked.  I had a very sqarish loaf like a dice once  because I proofed the dough longer than it should be.

Great work,


kim's picture

You did a very nice bake on your first loaf.


ww's picture

Hi all,

so far i've been eyeballing it but does anyone have a more reliable way of gauging the qty of dough required for a pullman tin or any other tin for that matter?

And if i'm eyeballing, does a qty of dough that comes up to halfway up the pullman tin (before the final proof i.e.) sound about right?


ph_kosel's picture

Predicting how much dough of every possible formula is needed to fill a pan under every possible circumstance is probably pretty much impossible, so some experimenting is probably called for. 

With that said, this particular bake filled a 9x4x4 pullman pan nicely and used 500g (1.1 Lb) of flour with 67% hydration, total dough weight ~833g (~1.8 Lb).  I've read someplace that 1.5 to 2 Lb of dough is about right for typical loaf pans.  Based on this particular bake, that seems pretty reasonable.  Results will vary for different recipes, different yeasts, etc., but that should give you a starting point.

I should hasten to point out that in my experience this loaf, made with a generous dose of SAF "red" instant yeast, rose higher and faster than most loaves I've made with active dry yeast or sourdough cultures.  I lucked out this time, I guess.