Up until recently I had a "Sage bread maker" (excuse the swear word) but it will no longer make wholemeal bread, all other variants of flour are OK. Then I met a guy from South Africa whilst he was making bread and became inspired.
I've got several loaf tins, but decided to buy a Pullman style tin to make sandwich loaves. After several failed chewy loaves I went browsing on Google and found this site, which after reading a post about Pullmans and capacity has guided me onto the right path. I was putting in 750g+ of dough whereas I only needed 490g for my 2L version because all my other 900g tins baked bread way over the tin level because of no lid.
Anyway a big thankyou to all posts about this subject.
Hello,
Welcome to the site! You'll find a lot of answers from helpful members here.
Are you using a lid with the Pullman pan? I use a 23×10×10 cm (2.3 L) Pullman without the lid and routinely put ≈950 g of wholegrain dough in it. It does rise a bit over the lip, though.
Happy baking!
Hi.
Yes I used the lid on the Pullman, but didn't realise that with a lid on it couldn't rise the same amount as without a lid, hence it was condensed.