I've been using a LeCreuset Dutch Oven for most of my baking, but I really wanted to make some sandwich bread. I have a few glass pans but figured with the popularity of shokupan (Japanese white bread baked in Pullman style pans) that it was time to invest in a pan and give it a try.
I settled on this pan made by Majimaya Baking Supply in Tokyo. They do a lot of metal production for baking. I hope to visit the retail shop one day. Ordering online was not a problem and soon enough I had a 1.5斤 pan, which of course let me down a rabbit hole of actually how to use such a thing.
1.5斤 is a Japanese measurement of volume that is then applied to mean this tin is good for a 1.5 sized loaf of bread. Which is appropriate for 2-4 people.
The pan has a volume of 2774ml and the manufacturer recommends using 374g of flour. In this case they do not mean total dough weight but the amount of flour in the recipe for a yeasted loaf of white bread. This works out to approximately a 964g total dough weight loaf of bread.
To scale recipes to different pans we get to do some bakers math.
- 1.5斤 has a capacity of 2774ml and recommends 373g of flour
- OR
- 134.46g of flour in a recipe per litre
This is a handy starting point to then scale other recipes using tools like the Foodgeek Bread Calculator.
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Hi Steven! Your new blog is super interesting!
How do you make 964g of bread dough with 374g of flour? This yield is huge, 250%! Can you give me an example of such bread dough formula?
I have no issue with 374g flour in a 2.8L pullman pan bread, that is normal, but 964g of dough will not fit in such pan, it would need a 4L pan, at least.
Hi Mariana!
Glad you like the blog so far. It's something I want to do to help me track my baking and experiments instead of just random notebooks and sticky notes. (Please ignore the 5 in front of me on my desk at the moment)
You are probably correct that the numbers are off. I've only baked one loaf of bread in the pan so far and it was for sure not a regular pullman loaf. I followed the recipe from Sune (foodgeek.dk) for their granola sourdough. I took their recipe and then scaled the entire thing based on total flour inclusion. In this case the final dough weight of 964g includes about 200g of nuts, seeds, oats, and fruit. If we remove that from the total dough weight it might come down to more of what you were thinking (764g).
The scaled recipe calculation are here - Granola Sourdough Bread - Calculation
This was the result ;)
That is one beautiful bread, Steven! 💯💖💖💖
I have that Japanese bread pan as well, so I will use it to bake this bread. Thank you for providing the link and the appropriate amounts of everything.
I saw that the confusion with the yielld and the total amount of flour comes from Food Geek not including 10% of flour in his sourdough starter and 9% of oat flakes into 100% flour on that recipe. Normally, they would be included.
Hi,
Is there a catalog that one can browse and read the details on things like the pan you have?
Did you make an international order and if yes then was the postage reasonable?
Thanks!
There is no catalog for this supplier. As far as I know they do not ship internationally. I live in Japan and purchased it here.
If you want a similar pan you should search for a Pullman loaf pan. Most baking supply stores are likely to have some. Amazon and eBay might also be an option depending on your location.