An easy way to determine how much dough to make for any given size Pullman pan seems to be the most illusive bread topic around. The one calculation I could find (repeated by many people) is too complicated and simply doesn't work for me. It also presumes one is using bread flour and not All Purpose flour, and calculated by ingredients weight.
So, before I embark on on a journey to figure out a simple method that works for me, let me ask others to share their knowledge and experience. What about you -- can you offer any advice or help? What was your experience with determining how much dough to put in a Pullman loaf pan?
I do not see what the problem is. You calculate the volume of your pan and use 12 oz of dough per liter. Then you make adjustments based on how it came out.
It took me 3 tries to get it just like I wanted if I remember correctly. More recently I've decided I like a rounded top and started leaving off the lid.
I love the mixed units in 12 oz of dough per liter especially when oz could be weight or volume.
I do the same with my Pullman Loaf pans. I usually keep the top off. Last week, I slid the lids in place when I was baking Japanese Milk Bread, Cinnamon Swirl Bread, and a Cinnamon Raisin Bread. I gifted those loaves to a local family.