Now this dough is more like it! I had to postpone a re- do of the flax bread. My wife is convinced she will not like it. This, before ever tasting a slice! Being the best most thoughtful husband, I am making her a batch of multi Grain bread. Formula attached.
Question for the hive mind:
I am currently making 1000 g loaves in 9X5 sandwich bread pans. What is recommend for size and brand for a Pullman loaf pan to accommodate 1000 g? Thanks for your expertise.
I have the large 13” USA Pullman with lid. I regularly put 1400 g when doing primarily whole grains. The 9” would be for your 800-1000 g breads , the more whole grain will fit and a plainer white as well. I like a lid .
The sizing will save me a lot of guess work/ researching. Keeping with the new theme. I want my breads to be more uniform. I will have a look at USA pans.
I have the USA Pans 9-in Pullman and I find that a dough made from 450g flour is just about right if it's got some whole grain in it or otherwise won't rise like a banshee. If it's going to be mainly white flour and get more rise, then probably less.
Chef Made has a shorter 4 X 4 X 7.5 inch (which I don't have) - they call this style a "toast box". Their loaf pans are made in China, if that matters.
Now that I have some size reference I am going to pull the trigger on a couple of cheaper selections.
I have the 9x4x4 USA pan (love the pan, I held off for years in buying it), and have been making my version of David's seeded bread nearly every week since he posted his version (I guess I need to post up on that). I adapted it for what I thought would fill the pan with the lid on and the total dough weight comes in at 1008 grams. Depending on the flours used (I switch them up somewhat, but basically 50/50 BF and WW) it fills the pan to the rim with the lid on.
Thanks for adding your experience, and the link to David's bread! I am going to give his version of the soker bread a try.
Kinda makes me think of the Infinity Bread CB.
Paul
Was my contribution to the infinity bread bake. That's the one I am currently modifying to include flax.
Here are a couple of interior pictures
I think you have this bread dialed in very well.
Paul
What a lovely crumb. I bet it tastes as good as it looks.
We went to Wegmans last week and got our favorite cheeses and meats and I already had some incredible smoked trout. It has all paired well with my last multi grain Pullman.
I also started making my own Dijon Mustard. It requires VerJus which I keep in my fridge to add to soups etc. Grind dark mustard seeds and add yellow mustard powder and VerJus and stir and let age 4 days room temp covered tightly. Incredible! With the smoked meats and dark bread. 💋
I took the values on the chart here as a starting point.
Thus far I haven't had a happy experience with my Pullman pan so I haven't used it enough to say for sure, but I think those weights for the 13" are a bit low for whole wheat with the lid on. Given the images you posted, 1000g of that dough looks like it would work in the 9" Pullman pan if the ratios track to that size.
That is the consensus. 1000 g - 9" Pullman. I have a couple of cheaper ones coming from Amazon tomorrow. Smile...
Never a non stick spray. Butter the lid as well if used. Use a pastry brush and get in the corners . Clean thoroughly, no scrubbiest, just soapy hot water , rinse and dry open side down in hot oven.
I’ve used my Pullman a lot over the years especially this year and it’s perfect inside and out and never sticks. Treat it well and it returns the favor. c