January 12, 2019 - 3:01pm
Pullman loaf pan
My friend Carole has just bought me a Pullman. My first bread tomorrow which will be a French Rye.
The pullman has 3 small holes at the base which I'm thinking is for steam to escape and for the base to be done properly.
Does anyone know if a high hydration rye loaf will hold and not deep seep through the holes?
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I've not seen all Pullman pans, but I've never seen a Pullman with holes in the bottom either; nor any other loaf pan. I've used my non-holed Pullmans and common loaf pans for 80% or so hydration with no problems.
If there are problems with a test bake, grease some parchment paper and cover the holes.
Ask your friend if the pan is intended for anything specific, as for example a bundt or tube pan.
gary
Ultimate test bake final dough soon. Should I have issues then that'd be a good idea. But I think the dough should hold. The holes are small and go inwards. Should be enough support. We'll soon see.
This link seems to suggest that they're there to make loaf removal easier. I would also imagine that they would allow steam to escape; and since the Pullman lid is supposed to create a flat top, maybe that's the only way out?
I think you should be fine, the dough is high hydration, but since it's pure rye, it looks pretty thick and sticky...
Good luck!
Makes sense. We're up to the final dough stage. I'm still debating whether to add seeds into the dough then after shaping dust with rice flour to prevent sticking.
So far so good!
...have 2 holes in the base and the dough doesn't try to escape. I think that the holes are there to allow the base to cook better.
Tried and tested. That's what I like to hear.
isn't it? Roll on rye!
Hi Abe.
I also have pullman pans with holes in (2 in one instance, 3 in the other) and none leak. I found the biggest challenge of pullman pan baking however was estimating the right weight of dough to fill the pan (first attempt overflowed, second didn't reach the top, third squared up nicely!).
I prep my pans by brushing with a mixture of equal weights of flour and fat (lard in my case), which I use very sparingly. If the loaves stick, I rinse the pans out after use with soap-free warm water (I find the omission of soap maintains the patina built up from frequent use).
Have fun with your pan. What a great gift! Sometimes only a sandwich loaf will do, but it can still be a home bake!
The Pullman can fit an 850g normal dough. So I used around 850g rye. After placing it into the pan I can see that it can fit twice as much rye. Good to know! I allowed this one to proof for longer. It's a dense loaf and has a shortish final proof. It's normally done freestanding so I'm going on a hunch that a shortish proof helps with more height so it doesn't spread too much. Since I'm doing this loaf in a supported Pullman the only way is up! So I proofed for longer. Looks like it paid off. Just taken off the lid and it looks very good! Smells wonderful.
Only had olive oil and after my last try at using olive oil with near disastrous results with the loaf sticking I opted to try and coat the loaf with seeds. It wasn't to be. The dough was like starter and i found myself adding the seeds to the dough instead of coating it. So mixed them in and portioned the dough out into an un-oiled loaf pan. A risk I know!
So far it looks good. Hopefully I'll be able to get it out. I'll leave it to cool before trying.
But the loaf came out like a dream and I didn't even use any fat to grease the pan. Just a straight 90% hydrated whole rye loaf. Tipped it upside down and out it slid.
Small loaf (actually 850g but the tin is deep so it looks small) and now I know it can hold twice as much rye. Photos later...
The link said that the holes made loaf removal easier, and I only half believed. But I'm glad it worked, and I'm glad you can make a double batch in one pan. ?
Eagerly awaiting crumb shot and especially taste report!
Carole
Easier is an understatement. We've put it to the test with a sticky high hydration whole rye dough and no issues. Smells amazing but not cutting into it for 24 hours. Watch this space.
Thank you for this wonderful gift Carole.
Wish I could get a sniff, not to mention a taste!
So glad it all panned put ?
You're more than welcome. May you continue to use it for a long time, in good health.
Carole
So exciting to have a new piece of kit.
What is your pan made of, and is it coated?
And you had a dough soft enough to stir seeds into and yet it didn't fall through the holes? I'm wondering how far you can take that. The Hadjiandreaou loaf I made last week was 100%...guessing I'd have to line the pan for that? Asking as I've been eyeing up a pullman pan with holes myself!
Well done on this loaf, what a thing to look forward to tonight.
Works a treat! Here is a link to the pullman.
It came through a tiny bit which I just wiped away and then it held. I don't think even 100% hydration will cause much concern. Once the dough is in and shaped the holes are small and facing inwards so the tension stops it from falling through. It really makes up for it with the dough release.
Can't wait to cut into it.
Hi All
I'm new to bread making and just ordered a square Pullman with a vent hole in the bottom. I'm so glad I found this forum to answer my questions and hopefully share whatever I learn.
Stay inspired!
Michelle
If your Pullman loaf pan works like mine then you'll be happy.
Please post your results.
- Abe
Thanks Abe! I look forward to seeing your rye loaf.
Stay inspired!
Michelle
The loaf pan makes a great crust. Best crust on a rye I've ever had. Seeds add a lovely flavour which gives way to a pleasant tang.
I really recommend this recipe Michelle.
Does that look good! Send over a slice or three, would you?
thank you Carole. Delicious bread and nice the inauguration bake went so well. Just had some toasted.
My husband is the rye bread fan, so he'll be happy if I test out the recipe when my pan arrives which isn't expected for at least a month. In the meantime, I'll keep practicing.
wish we could smell and taste as well! your loaves always look soo good.
bake happy Abe
Leslie
Really enjoying this loaf. On a bit of a rye kick at the moment.
They are hearty loaves.