The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pullman loaf pan

Abe's picture
Abe

Pullman loaf pan

My friend Carole has just bought me a Pullman. My first bread tomorrow which will be a French Rye

The pullman has 3 small holes at the base which I'm thinking is for steam to escape and for the base to be done properly. 

Does anyone know if a high hydration rye loaf will hold and not deep seep through the holes? 

gary.turner's picture
gary.turner

I've not seen all Pullman pans, but I've never seen a Pullman with holes in the bottom either; nor any other loaf pan. I've used my non-holed Pullmans and common loaf pans for 80% or so hydration with no problems.

If there are problems with a test bake, grease some  parchment paper and cover the holes.

Ask your friend if the pan is intended for anything specific, as for example a bundt or tube pan.

gary

Abe's picture
Abe

Ultimate test bake final dough soon. Should I have issues then that'd be a good idea. But I think the dough should hold. The holes are small and go inwards. Should be enough support. We'll soon see. 

DesigningWoman's picture
DesigningWoman

This link seems to suggest that they're there to make loaf removal easier. I would also imagine that they would allow steam to escape; and since the Pullman lid is supposed to create a flat top, maybe that's the only way out? 

I think you should be fine, the dough is high hydration, but since it's pure rye, it looks pretty thick and sticky...

Good luck!

Abe's picture
Abe

Makes sense. We're up to the final dough stage. I'm still debating whether to add seeds into the dough then after shaping dust with rice flour to prevent sticking. 

So far so good! 

aroma's picture
aroma

...have 2 holes in the base and the dough doesn't try to escape.  I think that the holes are there to allow the base to cook better.  

Abe's picture
Abe

Tried and tested. That's what I like to hear. 

DesigningWoman's picture
DesigningWoman

isn't it? Roll on rye!

Cellarvie's picture
Cellarvie

Hi Abe.  

I also have pullman pans with holes in (2 in one instance, 3 in the other) and none leak.  I found the biggest challenge of pullman pan baking however was estimating the right weight of dough to fill the pan (first attempt overflowed, second didn't reach the top, third squared up nicely!). 

I prep my pans by brushing with a mixture of equal weights of flour and fat (lard in my case), which I use very sparingly.  If the loaves stick, I rinse the pans out after use with soap-free warm water (I find the omission of soap maintains the patina built up from frequent use).

Have fun with your pan.  What a great gift! Sometimes only a sandwich loaf will do, but it can still be a home bake!

Abe's picture
Abe

The Pullman can fit an 850g normal dough. So I used around 850g rye. After placing it into the pan I can see that it can fit twice as much rye. Good to know! I allowed this one to proof for longer. It's a dense loaf and has a shortish final proof. It's normally done freestanding so I'm going on a hunch that a shortish proof helps with more height so it doesn't spread too much. Since I'm doing this loaf in a supported Pullman the only way is up! So I proofed for longer. Looks like it paid off. Just taken off the lid and it looks very good! Smells wonderful. 

Only had olive oil and after my last try at using olive oil with near disastrous results with the loaf sticking I opted to try and coat the loaf with seeds. It wasn't to be. The dough was like starter and  i found myself adding the seeds to the dough instead of coating it. So mixed them in and portioned the dough out into an un-oiled loaf pan. A risk I know! 

So far it looks good. Hopefully I'll be able to get it out. I'll leave it to cool before trying. 

Abe's picture
Abe

But the loaf came out like a dream and I didn't even use any fat to grease the pan. Just a straight 90% hydrated whole rye loaf. Tipped it upside down and out it slid. 

Small loaf (actually 850g but the tin is deep so it looks small) and now I know it can hold twice as much rye. Photos later...

DesigningWoman's picture
DesigningWoman

The link said that the holes made loaf removal easier,  and I only half believed.  But I'm glad it worked, and I'm glad you can make a double batch in one pan. 😊

Eagerly awaiting crumb shot and especially taste report!

Carole 

Abe's picture
Abe

Easier is an understatement. We've put it to the test with a sticky high hydration whole rye dough and no issues. Smells amazing but not cutting into it for 24 hours. Watch this space. 

Thank you for this wonderful gift Carole. 

DesigningWoman's picture
DesigningWoman

Wish I could get a sniff, not to mention a taste!

So glad it all panned put 😉

You're more than welcome. May you continue to use it for a long time, in  good health.

Carole 

AlisonKay's picture
AlisonKay

So exciting to have a new piece of kit.

What is your pan made of, and is it coated?

And you had a dough soft enough to stir seeds into  and yet it didn't fall through the holes? I'm wondering how far you can take that. The Hadjiandreaou loaf I made last week was 100%...guessing I'd have to line the pan for that? Asking as I've been eyeing up a pullman pan with holes myself!

Well done on this loaf, what a thing to look forward to tonight.

Abe's picture
Abe

Works a treat! Here is a link to the pullman.

It came through a tiny bit which I just wiped away and then it held. I don't think even 100% hydration will cause much concern. Once the dough is in and shaped the holes are small and facing inwards so the tension stops it from falling through. It really makes up for it with the dough release.

Can't wait to cut into it.

mahaiku's picture
mahaiku

Hi All

I'm new to bread making and just ordered a square Pullman with a vent hole in the bottom.  I'm so glad I found this forum to answer my questions and hopefully share whatever I learn.

Stay inspired!
Michelle

Abe's picture
Abe

If your Pullman loaf pan works like mine then you'll be happy.

Please post your results.

- Abe

mahaiku's picture
mahaiku

Thanks Abe!  I look forward to seeing your rye loaf.

Stay inspired!
Michelle

Abe's picture
Abe

The loaf pan makes a great crust. Best crust on a rye I've ever had. Seeds add a lovely flavour which gives way to a pleasant tang. 

I really recommend this recipe Michelle. 

DesigningWoman's picture
DesigningWoman

Does that look good! Send over a slice or three, would you?

 

Abe's picture
Abe

thank you Carole. Delicious bread and nice the inauguration bake went so well. Just had some toasted.  

mahaiku's picture
mahaiku

My husband is the rye bread fan, so he'll be happy if I test out the recipe when my pan arrives which isn't expected for at least a month.  In the meantime, I'll keep practicing.

leslieruf's picture
leslieruf

wish we could smell and taste as well!  your loaves always look soo good.  

bake happy Abe

Leslie

Abe's picture
Abe

Really enjoying this loaf. On a bit of a rye kick at the moment. 

They are hearty loaves.