Well I won’t do it again. It stuck a bit in the pan, I believe that’s due to the lack of moisture as I used the same amount of butter as always. I also like the really square shape with the top in place and the texture and color of the top crust with the lid.
The crumb might be a tiny bit more open but not enough to make a difference.
I used the same exact ingredients as the most recent bake before this but I decreased the Arrowhead Mills bread flour to 100g and increased the Spelt to 200g.
Technique was identical and added a bit more water early to facilitate the beating development of gluten.
I did more pics to show the process.
1) beating texture
2) first set bowl folds
3) second set bowl folds - very smooth & developed
4) first wet lamination started
5) continuing
6) roll up wonderfully gluten extensible
7) second lamination to size of pan
8) in pan
9) into fermenter 4°
Finished loaf and crumb shots. ( note tiny break at side of slices where loaf stuck 
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Should be rated PG for all that it revealed. It looks pretty good only to end up in the NA category. Back to a square one. My latest loaf slightly stuck to the pan as well for some reason. Maybe it’s the crazy weather we have had lately. I have never washed my USA pan with soap and water. I just wipe it out for the next time.
Happy Easter
Don the rogue baker
Yeh we are definitely a group of idiosyncratic bakers!!!
This looks and sounds nice. FWIW I have blue steel pans and use oiled parchment paper.
Tony
Buttering the pan brings a nice taste and crunch to the crust that parchment doesn't.
TomP
Love the buttery crumb and without the lid that’s missing from the crispy top. So no more topless 😳
What I love from pullman top, as long as portioning is right, not overfermenting, and not proofed until spills out, there is no such thing as overproofing, because maximum volume was already predetermined
Jay
It’s for me anyway the easiest ever way to make great easily sliced / portioned stored in freezer / toast and sandwiches bread. I’m now using only 100 g of white flour out of 700 g total. And 500g are milled by me. 1400 g is perfect for the 13”. So easy and always delicious. Glad you like it too!🙏
But I butter butter butter them then scrub!
I didn’t get any notices in my emails these last two bakes . Only saw replies when I checked back . Then they start showing up.
Oh well. I made a second loaf yesterday with a substitute of 200 g Yocoro Rojo instead of Spelt. Everything else exactly the same and used lid. Notice the nice shape .
As far as cleaning I meticulously clean with hot soapy water and soak and dry in hot oven. Have done this for years. If butter/ crumb residue is left in the metal pan it smells and tastes rancid. I have black steel Detroit pizza pans and it’s the same thing , a good cleaning or they smell rancid.
Just another brick in the wall. Sorry Caroline I couldn’t resist the Pink Floyd reference. I’m now calling it prison bread because it’s trying to bust out an run wild. I would imagine under that much compression the dough could be forced into the crevices in the corners of the folded sheet metal. Normaly my loaf has shrunk away from the pan on all sides near the end of the bake and it falls out easily. I think last time I missed a spot on the end with the butter but it only stuck briefly and didn’t tear.
I don’t wash my USA pans, not because we are a now a nation of unwashed heathens but rather I do have concerns about corrosion and detergent residue getting in those areas. Drying them in the oven is a good thing to prevent rust if your diligent about it but that’s not always practical for me. I mostly use Kerrygold butter for important jobs like this. I have not noticed any rancid smell in my bread pan but my wife has a nose like a blood hound so if that was the case I would know.
I was somewhat confused about your current method of folds followed by laminations and shaping. Call me lazy but I have diverged into more of a batter bread method. I guess at this point it’s whatever floats your boat!
Happy baking
We went from brick walls to floating boats! Lol. How fun to keep pulling the Pullman.
I’ve done the batter only Pullman when Dan , years ago and …. Hm… someone else said “ wait for the first pin hole “ and that’s how you know to start the retard of the batter consistency of the Pullman.
Suffice to say I didn’t invent this “ wheel “.
I like to mess with the dough so I beat a bit and do the “ bowl folds” and the wet lamination is to incorporate more water and to make the long shape that fits perfectly.
It’s the wonderful adaptability of this formula and the flexibility of the various bakers that makes participation on TFL after so many years, fun.
As far as the pan cleaning .. I use dish soap on my 100 yr old cast iron from my Grandmother and Momma… they did to and my husband uses dish soap on his 54 yr old steel wok , a wedding present. We re-season and repeat.
See… that’s what makes this so interesting and such a great experience. Take what you want , add the rest to the discard pile … and then reach in there every so often and add back.
I’m being a bit , IPA on the porch contemplative , but I am so glad for a community of sharing . 🙏
Soap in your cast iron and carbon steel pans is fine as long as the seasoning is in decent shape - or you are quick about it. I wouldn't use soap in my micaceaous clay pots for anything, though. Talk about being porous!
We are pretty good at rescue operations of old cast iron. A swipe of peanut oil and a hot gas burner for a minute does the trick.
He’s the best “ wok man” I got him the Chinese 100,000 BTU cooker 8 yrs ago still going strong.