As you can see in my post history I’ve baked my family’s weekly bread for a couple of months now, and I guess the novelty has worn off because my daughter said “it’s too square” and that she needed to taste store bought bread to make mine special again lol.
This got me thinking about how the loaves would turn out if I left the lids off during the pan rise and cooking. As you can see here it’s definitely got a little more rise in it and seems to be a little more airy than the Pullman lidded loaf. Guess we’ll have to see what the taste testers come back with.
by jross1981
7 Comments
It looks like the air pockets are more uniformly distributed in the lidded loaf, whereas the unlidded loaf has airier pockets in the top fifth of the loaf. Both look great.
Do you give these loaves two rises?
I love my pullman loaf pans but prefer to make my loafs with the lid off. I don’t care for the hard crust when using the lid.
where did you get your loaf pans?
Yeah been looking into pullmans to control the height issue myself. I bake milk or Hawaiian breads.
It’s hip to be square.
The loaves look great, my mind however can’t stop telling me that the ones on the left look like blocks of wood lol. I feel like you could build a beautiful and delicious home with many of the left most loaf.