The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I am familiar with Pullman pans and their point is to create square slices. Is there other reasons for their use besides the fun

cummingsyachts's picture

I am familiar with Pullman pans and their point is to create square slices. Is there other reasons for their use besides the fun

I have found a half a dozen pullman pans 

I am wondering how to use them and what kind of bread i'll get. Are the pans worth whatever effort they take?

Alpana's picture

I use them because my kids like their bread supermarket style. So for me it is mostly cosmetic reason. I have baked the same recipes in bread machine and other loaf tins and have not found any taste difference. Just that the crumb is more compact, which makes heavy sandwich ingredients hold better, which airier loaves do not. It does not take any more effort baking in pullman pan, but you have to find the perfect quantity that fits in your pan. If the dough is more then either the lid will be thrown off (mine did once) during baking and the loaf will turn out like any other ordinary pan one, or the crumb will be very dense. On the other hand, if it is too less, it will again not get the perfect shape and the crumb might be lighter depending on hydration. But once you find the perfect quantity for your pan, the work involved is just like any other loaf tin. You have to proof it with the lid, keeping a small gap open to see how far the bread has risen. Cover the open gap with cling wrap. Once it reaches 1/2 inch short of top, shut the lid fully & put in the oven. You can google to check the right quantity for your pan size and scale your recipe. Happy baking!

PaddyL's picture

I gather you can use them to make oblong-shaped angel food cakes too, without the lid of course.  I like using mine for bread other than pain de mie, just to get a good high rise.

pepperhead212's picture

Croutes and canapes are often made with this pain de mie, sometimes with the crust trimmed off for appearance. It also makes great grilled cheese sandwiches, or even better, a croque monsieur.


sunyfun's picture

I have been justifying my purchase of a Pullman loaf pan 13x4x4 with the lid by finding ways to use it.  I have been using the pan in place of a dutch oven to bake the Tartine Country Bread.  I shape about 1200 g of dough in the pan and retard it overnight with a tea towel.  I preheat the oven the next morning and place the lid on the pan and it goes straight from the fridge to the hot oven.  I get a good oven spring--if I use too much dough --it flattens out on the top--but I have been adjusting the amount of dough to accomodate the oven spring.  The crust comes out nice and the loaf pops out easily from the pan (I remove it from the pan after 25 minutes and let it bake on the pizza stone to even out browning.  No need for steaming the oven.

2/6/13 Tartine Pullman & Boule by sfwooss, on Flickr

loafette's picture

I recently was 'given' one, a 16x4x4, lidless, through a Freecyle group. I've got two others, but not that size...I was able to order the lid, only...

The very nice fellow who gave me the pan, also gave me about 10 lbs of full sheet pan size parchment paper, and a huge tamis!


Enjoy yours, they're quite useful, for either breads or cakes, lidded/unlidded!