I'm thinking about buying a pullman and wanted to pick the brains of the r/sourdough crew.
First, do you cold retard in the pullman, preheat the pullman before adding cold dough, or put cold dough into a room temp pullman? If you cold retard in the pullman, do you put the dough seam side down?
Second, what temp do you bake at? I usually preheat my DO at 500 and then Bake at 480. Most of the coated pullmans say not to go past 450. What is the usual temp for baking in a pullman? How long do you bake your loaves for with lid/without lid.
Also, is there anything else I should consider which I might be missing?
Appreciate you guys dropping some knowledge on me. Cheers.
by trimbandit
21 Comments
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Having a good bread form is definitely a good investment let’s start there. If you plan to bake without the lid you can get something even less expensive. The lid part is awesome if you’re looking for that square look in the end which I use when I make toast bread or shokupan. As for the cold retard or in general proofing of a form loaf you can do it anyway it works better for you. I will say this, if you cold retard in the form the bread will cool down faster since the metal form cools down faster, so take that into consideration. Otherwise you can cold retard the dough itself, pull it out the next day, shape it, into the form, lid on, and proof until it almost reaches the top. In form you always go seam side down since there is no flipping prior to baking. If baking without the lid, proof until it reaches the top, score and bake as usual. Hope this helps a bit
I’m just gonna wait in here for some answers if you don’t mind.
bulk ferment in big container, weigh out 830g (for my pans) and shape then place seam side down in pan, let rise until close to the rim, bake at 350 for 46 minutes (in my oven) with the lids on the whole time. then enjoy wonderfully symmetrical slices!
I cold retard an hour or two after my last coil fold. I shape the dough cold and place it in a lightly buttered/oil pullman loaf pan. Proof with the lid on until I can’t pull the lid back and bake 425 for 40 mins covered.
My pan is approximately 7.5×4.5×4 inches. I use about 410g of flour at 75% hydration. I find that dough weight gives me a good square shape.
[https://www.breadandhappiness.com/recipes/fluffysandwichbread](https://www.breadandhappiness.com/recipes/fluffysandwichbread)
https://preview.redd.it/8rqr9m758i2g1.jpeg?width=3000&format=pjpg&auto=webp&s=3da357661fd1bc3c7d41a433b91edb6c23baa9ef
That Eloise chick who does sourdough sliced her hand on this bad boy twice.
I got this pan recently and I love it. After the bulk ferment I shape and put it in seam side down. I have been doing a cold proof in the fridge overnight for a more sour flavor, which is what we prefer.
The USA pans conduct heat really well, so I bake a little lower with this pan than I do with my Dutch oven.
[Here’s a post I did after my first loaf.](https://www.reddit.com/r/Sourdough/s/W3hHgowy00) They’ve only gotten better since with slight tweaks.
good thing about a tin, you can store your bread in it
https://preview.redd.it/6e1kbbrrdi2g1.jpeg?width=3072&format=pjpg&auto=webp&s=e36c83dee315882da873cc2ea71d5c83a1436674
I have this one made in France. No seams to catch dough or anything else. I put Dough in for the cold overnight rest before baking in the morning directly from the fridge in a 400f oven for 35 minutes. We’ve been really happy with the results. Every else was resulting in too hard crust for me. We use freshly milled Stone ground flour mostly spelt.
I shape, place in pan and let it rise until one inch from the top and then bake. For my sandwich bread I brush butter on all sides right after baking for a nice soft crust. I haven’t tried cold proofing, but if I did I would use just do it in the pan.
Here’s mine – been doing this for years.
83% hydration (889g)
100g starter
350g water
430g flour
9g salt
1. Mix
2. Rest for 30min
3. Stretch and fold, rest for 30 min
4. Repeat 3.) one or 2 more times, or none. Timing is super flex.
5. In summer, after 3-4 hours, dough doubles.
6. Shape and place in tin
7. Put in fridge at least overnight.
8. Bake. Start in cold oven set to 450F for 45min, uncover and continue at 400F for 30min (till you get the color you want). YMMV on oven temp and time
Can’t really fail.
Edit: fixed typo on flour weight (350g) and total weight (889g) AND hydration % as a result.
I sell some sourdough at a farmers market and exclusively use Pullman pans. I cold retard over night in the fridge in those small aluminum loaf pans (850g) and place into non preheated pan with a score and a spritz of water, place the lid on, bake for 20mins with lid on and 20-25 lid off. It gives a great sandwich loaf shape which ppl seem to like and I can bake quite a few at a time.
You can Google the weight of the dough that you need for the size Pullman that you have. There are calculators online. I have have to do it every darn time.
Retarded bread is putting it into the fridge. I have two of those. Good investment.
I don’t even shape since the bread will just be the shape of the pan. I just dump the bulk fermented dough inside, stretch it out a little to be flat on top, lid on until almost to the top, bake at 400 for 30 minutes
I bought the same USA Pan one earlier this year, best $40 I’ve ever spent.
I follow this recipe: https://alexandracooks.com/2019/04/17/easy-sourdough-sandwich-or-toasting-bread/
Typically lid off to let the top crisp, but I’ve done a few lid on and they’re good, too, it’s fun to bake a perfect rectangle. Like others have said, the pan is nonstick, but I use a tiny bit of olive oil anyway.
Idk if anyone would see this. But I’m interested in buying the 13×4 Pullman pan. My recipe is a little over 1000 grams. Would that be enough to fill it?
I use the small size one.
400g flour (10-20% rye), 150g active starter, 280g water, 8g salt (easy percents and tastes good).
Do the usual prep for BF with the stretch and folds and such, then after BF I work *all* of the air I can out of the dough before rolling it up like a cigar, pinching the edges, and plopping it into the (buttered and floured, lid included) pan.
Cold ferment in the pan overnight, then into the oven at 450F the next morning for 50-55 minutes. Then, oven off and crack the door for 1 hour. Finally, slip it out of the pan and onto the cooling rack for another hour before slicing.
Photo of the result included
https://preview.redd.it/rhzkalubqj2g1.jpeg?width=3024&format=pjpg&auto=webp&s=144c5020ca15b2bdb18447fd757f7525cae984e0
This is a good thread with helpful links. Glad you asked about the Pullman pa!
Does anyone know of a pullman pan without nonstick coating?