October 17, 2016 - 12:16am
Weight for Pullman tin
I regularly make my own bread and rolls but have had a request from the grandchildren to make square sliced bread for sandwiches. I want to use a Pullman tin, 10cm x 33cm can anyone please tell me what weight of dough I should use.
thank you
Liz
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Although I love a crusty boule, when it comes to making bread for toast or sandwiches I too reach for the Pullman pan Liz. I think I read here that filling a pullman pan to the top with water, and then halving the weight of that water would give an approximate dough weight. I found I had to adjust this depending on the type of dough (some produced more volume than others). Hope the grandchildren enjoy those sandwiches.
Thank you so much for that very useful information, I will be trying that within the next few days.
With a typical Pullman loaf recipe you will need about 1kg of dough for the pan of that size.
Thank you Suave
and how much you expect it to rise. White breads might cal for 100% rise white a rye bread might only be 50% rise and whole wheat one only 80% (or .8)..
First weigh the water that fills the tin. You might need to put a couple of leak proof plastic shopping bags in the tin to keep the water from leaking all over the place,
Once you know what kind of rise you expect all you do is divide the weight of the water by 1 plus the rise expected. For a tin that holds 2204 g of water and wanting to make whole wheat you divide 2204 by 1.8 = 1224 g of dough required. Since you are guessing at ho much rise your dough will have after spring you may need to do a test bakle to see if more or les dough s needed.
Happy baking