June 12, 2007 - 5:06am
Pullman Loaf
can someone describe how to shape a pullman loaf as opposed to a just a normal loaf pan? or if you have a good reference where i can look it up that would be ok too. i would like to make the Hamelman pumpernickel recipe but i can't find anywhere in his book that describes how to shape a pullman loaf. thanks,
david
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A pullman loaf is shaped just like a regular sandwich-type pan loaf. The difference is that these pans have a "lid" that completely encloses the loaf during baking, creating a unique shape and crust.
I think you can improvise by using a sheet pan over your regular loaf pan (weighted down).
Someone here just posted about using their new pan as well:
http://www.thefreshloaf.com/node/3122/pain-de-mie-pullman-loaf
This was my first attempt at a Pullman with a pan and a cookie sheet on top weighed down with a fire brick on top.
This was after I purchased a proper Pullman pan. The trick is to get the right amount of dough so that it fills the pan correctly. White bread
Whole wheat
I think I'll be able to get the right pan pretty soon. But, before that, may I please get your recipe and technique for this loaf? The loaf looks so yummy without the super-hard crust.
Thanks,
but I haven't seen them in any store. I was in a restaurant last week and they served baguettes about 10' long that had been baked in small pain de mie forms. They were rounded on each end and had perforations in the bottom - all as if they had been baked in a closed form or mold....interesting. Will look around for the store that supplies the pans and get back to you. cb
countryboy,
Are you looking for this?
http://www.pastrychef.com/HINGED-BREAD-PAN_p_42-957.html
I saw different bread baking mold (amazing selection) while I was in Taiwan for a family trip. I did hope I can take picture and post the whole things here. The price are really less expensive compare to states. They are made in Taiwan or import from Japan. I bought two Pullman pan and pay less than I have to pay for one Pullman pan in the states.
Jane
only it was a couple of inches smaller. I had no idea it was so expensive; I will have to travel to Taiwan and save...
cb
so the shaping of the dough is just the same as using a regular 9x5 loaf pan?
david
is called Blue Cashew Kitchen Pharmacy in Highland Falls, NY near where MountainDog lives. I would provide a website but there is none showing in Google. They say they will be getting these special pans in around the holiday time, say around November. But call them first to confirm they have them in. For those who live in the area the store is very unique and an excellent source. They expect to start selling a whole KA line of baking tools as well.
cb