The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Good "Pullman" pans that won't break the bank? Comparison to Dutch Ovens?

Sid Post's picture
Sid Post

Good "Pullman" pans that won't break the bank? Comparison to Dutch Ovens?

I am thinking about baking breads using Pullman pans versus Dutch Ovens.  Dutch ovens seem super popular but, I am not really into highly rounded circular loafs generally.  This has me thinking the classic "Pullman" pan is a better option for me.  The 9"x4"x4" size is also something I could use in a smaller countertop oven for 1 or 2 loaves without heating up my main household oven or leaving it open for other things.

I tend to like things like sandwiches and toast generally.  What I really want is a good bread for "French Toast" for breakfast mainly because common sack breads from the store work pretty well for sandwiches.

I have been led to believe Pullman's are best because they have smaller air pockets and a better sandwich bread texture.  Dutch oven breads are more highly rounded and have a more open texture which is worse for sandwiches and toast.

I am specifically looking at these: https://www.amazon.com/gp/product/B0B6XWPCXF/ref=ox_sc_act_title_1?smid=ATVPDKIKX0DER USA Pan Pullman Loaf Pan, 9 x 4 x 4, Aluminized Steel

I am open to other pan sources and good places to buy them as well.  I am not the hugest 'Big Box Store" fan and try to shop locally so, bonus points for any pan of similar quality and a similar price from a smaller or independent store!

 

TIA, Sid

trailrunner's picture
trailrunner

Great that you  don’t shop at Amazon. Supporting businesses like Breadtopia is so important as you said. I love my 13” Pullman and use it all the time. A couple hints and you can look at my bakes to see the results. 

Get the lid for your pan. Always butter very very well before adding your dough, the crust will be wonderful!!! And flavor is second to none. Loaf will slide right out. Always wash very very thoroughly with hot soapy water and make sure to get every bit of residue out as over time it will get rancid. Place pan in very warm oven to dry completely. 

The USA pans are the best and are non stick but taking good care of it will give you a lifetime of enjoyment. There are formulas intended to fill perfectly a pan with lid. The less whole grains the less dough needed to fill and the more dense with grains the more weight will be needed to fill. Follow some tried and true on line formulas here and other places to get a perfect loaf. Good luck! c

Rock's picture
Rock

I think that's a pretty good price for those pans. After 40 years of free form baking on an oven stone, my wife got me some USA pans. Pullman loaves are now standard around here.

If you want a rounded top you can leave off the lid. We like the square profile.

My loaves are usually nice and dense at 40% to 80% whole grain. Pictures are of 40% ww/rye mix 60% Red Mill Bread Flour, along with cooked polenta and ground, toasted walnuts.

Dave

ww pullman

ww pillman2

 

GaryBishop's picture
GaryBishop

The USA Pans are great and you can buy them directly from the manufacturer.

 

Yippee's picture
Yippee

But it's not local, and it takes longer to deliver.

Below is just one example of what the site offers, search for "Pullman" on the home page will yield more results

US $11.03 | 250g/450g/750g/900g/1000g Aluminum alloy black non-stick coating Toast boxes Bread Loaf Pan cake mold baking tool with lid

https://a.aliexpress.com/_mqQ2ySI

Yippee 

 

Sid Post's picture
Sid Post

US $11.03 | 250g/450g/750g/900g/1000g Aluminum alloy black non-stick coating Toast boxes Bread Loaf Pan cake mold baking tool with lid

https://a.aliexpress.com/_mqQ2ySI

 

I shop on Aliexpress a lot.  The Ti camping gear I have from there serves me well.

Do you use those pans?  How are they holding up and working for you?

trailrunner's picture
trailrunner

About buying anything nonstick coated. Those coatings do not last and when they fail are toxic. You get what you pay for. The USA pans are tried and true and made to last. 

Yippee's picture
Yippee

Hi,

The aluminum (alloy?) Pullmans I use have no coatings, I think. My mom sent them to me from Hong Kong many years ago when Pullman was unavailable in the US. I also often shop on Ali, but I haven't bought Pullmans because my ones are still in good shape. If you decide to purchase Pullmans there, do check out the reviews. 

Yippee

Sugarowl's picture
Sugarowl

If you don't want to shell out the $35 for a pullman pan, then why not a regular loaf pan? I use an 8.5x4 pan with no issues. Mine however is dark, so I turn down the heat to 325F instead of 350F. I put in about one pound of dough in it. It wasn't expensive. I picked it up at my grocery store. You can also buy Chicago metallic pans too if you want. If you don't mind the price tag, then get a real Pullman direct from the manufacture or from Breadtopia or King Arthur bread company. I've bought from King Arthur before and have had no problems. They sell good stuff. I would advise staying away from Alibaba or other similar sites.  That's where you get the questionable knock offs.

trailrunner's picture
trailrunner

As I said I would not trust the cheaper product . 

Sid Post's picture
Sid Post

Aliexpress is really good for TI cookware IMHO.  High quality and relatively cheap compared to options at REI and similar places.  I generally don't buy direct knock-offs either and won't run pirated software.

I did end up getting a two USA pans from Amazon for $40 shipped so, roughly twice the cost of a normal bread pan at someplace like Walmart.  Chicago Metallic is a good option if you can find some locally that aren't marked up a lot.

DanAyo's picture
DanAyo

Sid, make sure you don’t use a spray release like Pam. It will ruin the baking surface. Use butter to wipe the insides like Trail Runner mentioned. It releases flawlessly and also adds a nice buttery touch to the crust. I wipe the pans with a paper towel after use and then put them away. USA is worth the price, IMO. 

alcophile's picture
alcophile

Now you tell me!

I've been using spray for a couple of years now. So far, I think the fish is OK. There is some discoloration near the top of the pan, but I also think that some of the high temperature rye bakes (>450 °F) may have also contributed to that.

Agree that the USA Pans are worth it.

jo_en's picture
jo_en

I have been using the same tired out parchment for 10 bakes in the non USA pullman (monfish) and the loaf slides out easily. The  loaf sides  get nice and browned too. If there is some "coating" on the pan, I hope it is not passing through the paper.

I don't even wash the pan but the dough is usually "lean".

Sid Post's picture
Sid Post

I don't know about your pan but, most of the "teflon-like" coatings are safe for human consumption if a flake ends up in your bread.

The spray agents usually contain some Silicone agents which turn gummy when heated repeatedly.

Parchment paper can have these Silicon agents as well to aid the food release.  I generally look for wax parchment paper which is single use.  If yours is 10 uses or more, I would check to see what products it contains if you are concerned about artificial products off gassing or leaching into your bread bakes.

gavinc's picture
gavinc

The instructions that came with my Pullman pan said to avoid cooking sprays. The cost is worth it as I've been getting great results. I use it sans lid and also with the lid.

JonJ's picture
JonJ

Do you get the genuine thing in Aus? 

-Jon

gavinc's picture
gavinc

I ordered it from USA and shipped to Aus. Well worth it. Mine is a 13 inch (330 mm) size.

Cheers,

Gavin

Sid Post's picture
Sid Post

Spray release agents like Pam are terrible for bakeware  I have had to throw out some pans due to the silcone in sprays like Pam getting burnt into the pans surface and ruining it.  Butter is my favorite but, something like Canola oil on a paper towel works well and won't destroy the bakeware.

lawrence1l's picture
lawrence1l

I had no idea what a 'Pullman Pan' was.   Once I saw one, I suspect it may have been used on a train.  Anyway, I have used some 4x4.5x9.5 inch porcelain coated steel square sided pans since I started baking bread.  I bought them from a friend of mine that runs a second hand store.  I used to grease the sides liberally, with lard.  It worked pretty well, but now I use parchment paper, and it works even better.  I'm not so sure the crust is as good, though.  The loaves are a great size for sandwiches, and toast.  As for Pam, my wife uses that.  I have never cared for it.  She was complaining this morning about eggs sticking to a non-stick pan.  Having just read this thread, I am suspicious that the Pam may be the culprit, but I'm not sure that is a branch I want to crawl out on.

Sid Post's picture
Sid Post

 As for Pam, my wife uses that.  I have never cared for it.  She was complaining this morning about eggs sticking to a non-stick pan.  Having just read this thread, I am suspicious that the Pam may be the culprit, but I'm not sure that is a branch I want to crawl out on.

Yep, PAM in a non-stick skillet was always the easiest way for me to ruin the skillet.

Buy her an olive oil mister, ~$10 at most kitchen specialty stores at a Tanger Outlet mall type place in my experience.  A little Olive or Canola oil through a mister like that is wonderful for non-stick uses.  Of course, for eggs, it is hard to beat butter!  Pam in a non-stick pan for eggs is bleh to me ....