100% whole-wheat sandwich loaf in Pullman pan with lid

gavinc on 25 Mar 2022 at 21:48

This is Debra Winks 100% whole-wheat sandwich loaf. I've previously baked this in the Pullman pan sans lid, but my family prefers the square cut of the lid version. Increased weight from 800-gram to 900-gram and test baked. I'm happy with the result. Shaped into a blunt cylinder, I let the dough rise in the final proof to about 1.25 cm (1/4 inch) from the rim and slid the lid into place. Baked at 190C (374F) for 30 mins.

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Nice 100% WW Pullman loaf Gavin.  Your family must really love these breads of yours, I’m sure they are delicious!

Benny

Can't wait to see the slides....I made my first Pullman loaf last week which I am loving it so far but I am still tweaking my recipe and it will probably take a few more tweaks to dial it in exactly the way I like it to be. Thanks for sharing it. 

I can't believe it baked so quickly. My pan breads without the lid take 50 minutes or more. Does the lid cause it to bake faster? My other head scratcher is that my Pullman needs about 1100 grams or more of WW to fill the pan. Tell us your secret!

I think the lighter crumb sandwich style loaves don't take as long to bake. Debra Wink is the genius behind this recipe. The processes is slow and cold. The 1st fermentation starts in the refrigerator for 12 hours, and then another two hours on the bench before a degas and then 3 to 5 hours at cool room temperature. After shaping the final proof in the pan is 1 1/2 to 3 hours. I baked both with the lid and without the lid at the same temperature and duration. Because this bake was 900-grams it rose to near the top of the pan sooner. Baked at 190C for 30 minutes.

Incidentally, I also bake a white Pullman Bread with the lid on from Hamelman's book. It's a direct dough of 1000-grams and all done in five hours. I bake that one at 204C for 45 minutes.

Cheers,

Gavin

 

I baked a 1L Pullman loaf yesterday and it took 20 min with the internal temp of around 200 F but I baked it in my countertop toaster oven which seems remarkably efficient compared to my full size kitchen oven. I baked it at 400 F for 10 min and then 350 F for another 10 min. I am pretty confident I could get to an internal temp of 190 F for less than 20 min. 

Haha the crumbman that we all come to know and like :). Sorry Benny this one had been consumed, there was nothing to special to see anyway with a typical sandwich loaf crumb. This was not intended to show off a loaf anyway, it was posted to get a point across about baking times and temps. Rest assured I will have a blog about it when the right time come. Sorry Gavin for high jacking this nice blog of yours. 

Clearly, I need to try it with the lid on one of these days. I had guessed 900 grams but have never put it to the test. Thanks for the confirmation!

Hi Debra,

After baking a white direct Pullman loaf from Jeffrey's book, I thought to try your recipe with the lid on. I recalled your sound advice about not increasing the amount of dough to overcome my earlier poor results, so I tread carefully on this one. I only went an extra 100-grams as a test and it went really well. The crumb was very light as usual. I'll leave it that now and not increase any more as I hate failures :)

I love this bread and am indebted to you for your ongoing support.

Cheers,

Gavin