The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sandwich loaf (flat top/pullman)

hongboy76's picture

sandwich loaf (flat top/pullman)

I have recently making of pullman sandwich loaf, but the same issue is kept happening with the loaves. Is there anyone able to advise or comment? The recipe is as

Bread flour 100%

Water 58.5%

Instant active yeast 2%

Salt 2%

Sugar 4%

Shortening 4%




From hongboy

Mini Oven's picture
Mini Oven

:)   or are those hampster ears?

Looks like a degassing problem to me.  One can really "punch" this type of dough to deflate it before shaping especially the edges.  Maybe a few large bubbles need popping  before closing the lid for the bake.  No biggie.   Nice even browning!  


hongboy76's picture

Thanks for your opinion but i don't think it's caused by the improper degassing. 

vtsteve's picture

It looks like the panned dough was small at the end, instead of being a true cylinder. During the bake, the crust started to "fly" at the underfilled end; then the oven spring finished filling the pan and crushed the crumb against the set crust, leaving those empty bubbles. Just fold your ends in before rolling the loaf, so the pan is filled evenly, and I think you'll have beautiful loaves.

It helps to make your dough roll about an inch longer than the pan, so the extra length compresses and ensures that the ends are filled.

pepperhead212's picture

...but I had the same problem! Turns out, it was due to letting the dough rise to the top of the pan before baking, which is what most recipes instructed to do. The problem is, the dough continues to rise, but it has nowhere to go, except in that little area, causing the "ears". I found that if I rose it to about 80% filled (starting at about half filled), it would rise just enough to fill the pan when baked, without causing the ears.

As for the degassing, the best method I found was to roll the dough out to press the gas out, and fold it into thirds, as if I were turning puff pastry dough. Worked great for pressing out all those large bubbles.


hongboy76's picture

Thanks and will try those opinios. 

hongboy76's picture

Though tried many time like followed the new ideas, change of of shaping method and even baked at different level of proofing. But the loaf still have the same problem. 

Alpana's picture

Pullman pan with lid on gives a perfect sandwich loaf if the dough quantity is exact for your pan. According to Hamelman, 13 x 3 3/4 x 3 3/4 size tin fits 2.25 pounds, i.e. 1012 gms, perfectly. You can google and check the dough fit for your pan size. I have an odd size with me, for which I could not find any recommended weight, so I scaled the dough in grams taking as basis the ratio of volume of the pan given by Hamelman to the volume of my pan and it worked perfectly. No more ears or jumping lids. 


ananda's picture

Maybe there is too much fat in the formula?

Best wishes


Mini Oven's picture
Mini Oven

If the recipe calls for one bulk rise, try a second bulk rise as well.   Looking at the overall crumb, you may easily end up with a finer crumb too.  

Another thought is: not enough dough in the pan with a too long bulk rise to make up for the missing volume.  This causes more gas escaping from the dough matrix and is collecting under the crust which traps it in.  Could try a little more dough in the pan and shorten final proof times.