Hi all ... I have been given a small pullman pan. ( 21cm x 11cm x 9cm deep ). I'm not sure of the correct ingredient quantity for the tin and how far from top to let it rise before lidding it and baking. I generally use 600gm flour with a 65% hydration in my open top pans. Too much for the pullman if using with the lid. I've tried smaller amounts but don't seem to get it quite right. Anyone out there witha formula of some kind?
Thanks ... Snapper