Marianne Martinez
Pullman pans are square-sided loaf pans with a lid that are used to bake sandwich bread. The lid creates steam and prevents big air bubbles from forming, keeping the crumb fine and tight, which makes the bread easy to slice. The Pullman loaf's thin crust means there's very little waste when a perfect presentation requires trimming off the crust. The size of the pan varies, with the most common sizes being 13 x 4 x 4, 9 x 4 x 4, and 8.35 x 4.5 x 4/5. The oven temperature and baking time depend on the recipe and the size of the pan, but generally, the bread is baked with the lid on for the first 25-30 minutes and then without the lid for the remaining time.
| Characteristics | Values |
|---|---|
| Oven temperature | 350°F-425°F (180°C-218°C) |
| Baking time | 30-55 minutes |
| Lid | Recommended, but can be removed for the final 5-30 minutes |
| Dough quantity | 450-900g |
| Loaf pan size | 7.5"-16" x 4"-5" x 2.6"-4.5" |
| Flour | 4-6 cups |
| Dough proofing | Until 1 inch below the rim |
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What You'll Learn
Oven temperature and timing
If you are using a dark or dull absorptive Pullman pan, be aware that it will bake like a higher-temperature oven. In this case, consider reducing the oven temperature by a few degrees to avoid over-baking the bread. Conversely, if you are using a shiny or reflective Pullman pan, it will reflect heat away and bake like a lower-temperature oven, so you may need to increase the temperature slightly.
The size of your oven can also impact the temperature and baking time. For example, Japanese ovens tend to be smaller and may lose heat quickly when the door is opened. In this case, you may need to adjust the temperature or baking time to compensate for heat loss.
Most recipes recommend preheating your oven to between 350°F and 375°F (175°C to 190°C). However, some recipes suggest baking at a higher temperature of 400°F to 425°F (200°C to 220°C) for a shorter period, such as 30 minutes, and then lowering the temperature or removing the lid for the final 15 to 30 minutes of baking.
It is important to monitor the bread's progress during baking. The bread is typically baked with the lid on for the first half of the baking time and then with the lid off for the remaining time. Check the doneness by gently tapping the top of the loaf with your knuckle; it will have a hollow sound when it is done. The ideal internal temperature for most breads is 190°F to 200°F, but enriched breads may vary.
Additionally, consider the ambient temperature of your kitchen, as it can affect the rising time of your dough. The ideal temperature for yeast growth is just over 100°F, but room temperature is also suitable if you allow more time for the yeast to work. On cooler days, the dough will need a longer time to rise.
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Dough preparation
Firstly, it is important to understand the unique characteristics of a Pullman loaf. The confined space of the Pullman pan, with its lid, prevents steam from escaping, which in turn affects the crumb structure of the bread. This results in a fine and tight crumb, making it easy to slice thinly, and it also keeps the crust to a minimum. Therefore, the dough preparation should aim for a consistent and even texture.
For a standard Pullman loaf, the dough is typically enriched with butter, sugar, and salt, and milk is often used in place of water. The ratios of these ingredients can be adjusted to create a sweeter or savoury loaf, but only judicious amounts are used to maintain the signature soft and firm texture of a Pullman loaf. It is also important to consider the type of flour used, as this affects the hydration and rise of the dough.
When preparing the dough, ensure that you have measured out the correct amount to fit your Pullman pan. The amount of dough needed will depend on the size of your pan and the type of bread you are making. For example, a standard 9" x 4" x 4" Pullman pan can hold about 750-900 grams of dough for white bread, while a whole grain bread may need more dough to fill the pan. It is recommended to grease the pan and its lid generously, especially if you are using a non-stick pan, as it prevents the dough from sticking and makes it easier to remove the baked loaf.
Once you have prepared your dough and greased your Pullman pan, it is time to shape the dough and place it in the pan. Gently push the dough down to fit the pan and even out the surface. Cover the pan and let the dough proof. The proofing time will depend on the recipe and the desired rise. If you plan to use the lid during baking, proof the dough until it is about 1 inch below the rim of the pan. If using a larger loaf pan without a lid, proof until the dough is about 1 inch above the rim.
Finally, preheat your oven to the appropriate temperature for your dough type and follow the baking instructions for your specific recipe. Remember that baking in a Pullman pan with a lid will affect the steam and crust formation, so adjustments may be needed depending on the desired outcome.
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Baking with a lid
When baking with a lid, it is important to grease both the pan and its lid generously, especially if your dough contains whole-grain flour or adjustments, as this can affect how the dough rises and sticks to the pan. It is also crucial to monitor the dough's rise before placing the lid on. Ideally, the dough should be about a quarter to a half-inch away from the lid before baking. This ensures that the dough does not overflow and allows it to rise evenly during baking.
Before placing the lid in the oven, it is recommended to spray it with a non-stick coating to prevent sticking. Additionally, preheating the oven with the lid inside can help maintain a consistent temperature. The baking time and temperature may vary depending on the recipe and oven type, but a general guideline is to bake at 350°F (175°C) for 30-40 minutes.
Once the baking time has elapsed, remove the lid and check for doneness by tapping the top of the loaf. If it sounds hollow, the bread is done. If not, return the lid and continue baking in short intervals until done. Allow the bread to cool completely before slicing to ensure the perfect texture and structure of your Pullman loaf.
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Baking without a lid
Baking in a Pullman pan without a lid will result in a regular sandwich loaf with rounded edges. The lid on a Pullman pan confines the dough, preventing large air bubbles from forming and giving the loaf its square shape.
If you would like to attempt baking without a lid, you can try using a heavy baking tray to mimic a lid. However, this may not produce the same results as a Pullman loaf baked with a lid.
To bake a traditional Pullman loaf, you should follow these steps:
- Prepare your dough according to your preferred recipe.
- Once the dough is kneaded and proofed, place it into the Pullman pan to rise again.
- Before the dough reaches the top of the pan, place the lid on the pan.
- Preheat your oven to the temperature specified in your recipe (typically between 350°F and 425°F).
- Bake the loaf for the recommended time, usually around 30 minutes, until it is golden brown.
- Remove the loaf from the oven and slide the lid open to check for doneness by tapping the top of the loaf. If it sounds hollow, the bread is done.
- Allow the bread to cool completely on a rack before slicing.
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Cooling and storage
Once your bread is baked, it's important to let it cool completely before slicing. This will ensure that your loaf is fully set, giving you clean cuts and a better texture. Depending on the recipe, you may want to remove the lid of the Pullman pan about halfway through the baking process to allow the crust to brown. If you're aiming for a crustier loaf, you can even remove the loaf from the pan and bake it directly on the oven rack for the final few minutes.
After removing your loaf from the oven, take it out of the pan and place it on a wire cooling rack. This will allow air to circulate around the loaf, helping it cool faster and preventing it from becoming soggy. It's important to be gentle during this step, as freshly baked bread can be delicate. Let the bread cool down completely. This usually takes about an hour, depending on the size of your loaf and the temperature of your kitchen.
Once your bread is cooled, you can store it in an airtight container. It will stay fresh at room temperature for about three days. If you don't plan to eat it within that time, you can freeze it for up to a month. To freeze, wrap the loaf tightly in plastic wrap or place it in a heavy-duty freezer bag.
If you're baking in a non-stick pan, you may find that your bread releases easily without greasing. However, greasing the pan, especially the corners and the underside of the lid, can make removing the loaf even easier and help prevent sticking. This is especially important if you're using a more intricate loaf pan design or if your pan is older and the non-stick coating has worn off.
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Frequently asked questions
A Pullman loaf pan is a square-sided pan with a lid, used to bake bread. The loaf it produces is known as a Pullman loaf or Pain de Mie, a flat-topped loaf of white sandwich bread with minimal crust.
Pullman loaf pans come in various sizes. Common sizes include 8.35" x 4.5" x 4/5", 9" x 4" x 4", and 13" x 4" x 4".
Grease your Pullman pan and its lid. Place your proofed dough in the pan, cover it with plastic wrap, and let it rise for 25-30 minutes.
Preheat your oven to 350°F-390°F. Bake for 30 minutes with the lid on. Then, check for doneness by tapping the top of the loaf. If it sounds hollow, it's done. If not, bake for another 5-15 minutes with the lid off for a crustier bread.
Baking in a Pullman pan with a lid creates steam and prevents air bubbles, resulting in a fine crumb structure and minimal crust. If you're new to baking with a Pullman pan, consider baking without the lid first to understand how your dough fills the pan. Additionally, be mindful of the oven spring of your dough to avoid overflow.
