I made a loaf in my new Pullman loaf pan! And it worked! 🥳
I made a loaf in my new Pullman loaf pan! And it worked! 🥳
by fruitfulendeavour
4 Comments
fruitfulendeavour
I used the [King Arthur pain de mie recipe](https://www.kingarthurbaking.com/recipes/pain-de-mie-recipe), swapping the potato flour for cornstarch. It turned out pretty tasty but if anyone has other favourite recipes for their 13” Pullman loaf pan I would love suggestions!
toopla251
Nice! I make the King Arthur English Muffin Toasting Bread a lot, swapping out half the AP flour for einkorn or barley, and adding millet. I take the lid off for the final few minutes for a darker crust. For your 13” pan you would multiply ingredients by 1.333:
I use regular potato flakes instead of potato flour in KA recipes. The stuff in the grocery store used to make instant mashed potatoes. I measure by weight but it always comes out drier than the directions suggest they should with potato flour. I adjust the AP flour amount as needed to get the desired consistency.
I have never used potato starch. Corn starch’s properties when used with flour make it behave more like cake flour than bread flour which isn’t what I am aiming for in my breads. If you want a cakey bread, then you do you. Potatoes in bread extend shelf life; it’s still soft the next day.
4 Comments
I used the [King Arthur pain de mie recipe](https://www.kingarthurbaking.com/recipes/pain-de-mie-recipe), swapping the potato flour for cornstarch. It turned out pretty tasty but if anyone has other favourite recipes for their 13” Pullman loaf pan I would love suggestions!
Nice! I make the King Arthur English Muffin Toasting Bread a lot, swapping out half the AP flour for einkorn or barley, and adding millet. I take the lid off for the final few minutes for a darker crust. For your 13” pan you would multiply ingredients by 1.333:
https://www.kingarthurbaking.com/recipes/english-muffin-toasting-bread-recipe
My favorite recipe for my Pullman pans is the King Arthur recipe for [Sourdough Sandwich Bread](https://www.kingarthurbaking.com/recipes/sourdough-sandwich-bread-recipe)
I use regular potato flakes instead of potato flour in KA recipes. The stuff in the grocery store used to make instant mashed potatoes. I measure by weight but it always comes out drier than the directions suggest they should with potato flour. I adjust the AP flour amount as needed to get the desired consistency.
I have never used potato starch. Corn starch’s properties when used with flour make it behave more like cake flour than bread flour which isn’t what I am aiming for in my breads. If you want a cakey bread, then you do you. Potatoes in bread extend shelf life; it’s still soft the next day.