Marianne Martinez
Pullman loaf pans are used to make a perfectly rectangular loaf of bread with four square corners and a flat top. The bread is baked with a lid on, which confines the dough, affecting the crumb structure and preventing large bubbles from forming. Before using a Pullman loaf pan, it is important to season it first to prevent the bread from sticking to the sides, bottom, and lid of the pan.
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What You'll Learn
Use lard or shortening
Pullman loaf pans make a perfectly rectangular loaf of bread with a flat top and consistent slice sizes. They usually come in aluminized steel and need to be seasoned before use to prevent the bread from sticking to the sides, bottom, and lid of the pan.
To season a Pullman pan with lard or shortening, start by preheating your oven to 400°F (200°C) or 500°F (260°C). Then, brush the interior and exterior of the pan with melted lard or shortening, making sure to coat every last seam and corner. Place a lined baking sheet on the bottom rack of your oven to catch any drips. Put the coated Pullman pan on the middle rack of the oven and leave it to bake for 15 to 45 minutes. For the best results, you can repeat the baking process up to three times.
After baking, remove the pan from the oven and wipe away any excess fat with a clean cloth or paper towel. Allow the pan to cool completely before using it. This process will create a non-stick surface on your Pullman pan and help prevent your bread from sticking.
It is important to note that lard has a lower smoke point than most cooking oils, so it may not be suitable for seasoning if you plan to cook at high temperatures. Additionally, lard has a shorter shelf life than some other oils and should be stored in a dry, airtight container to extend its freshness.
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Bake at 120°C
After brushing the insides of your Pullman loaf pan with melted lard or shortening, you will need to bake it in the oven to complete the seasoning process. Set your oven to 120°C and place the pan inside. Leave the pan in the oven until the fat has completely dried. This will ensure that your pan is properly seasoned and will help prevent your bread from sticking to the sides, bottom, and lid of the pan.
It is important to note that the pan should be placed upside down in the oven during the seasoning process. This will ensure that any excess fat or oil drips off and does not pool at the bottom of the pan. Additionally, make sure that the pan is warm when you apply the shortening or melted lard. This will help the fat adhere better to the surface of the pan.
The purpose of seasoning a Pullman loaf pan is to create a non-stick surface. By applying a layer of fat and baking it in the oven, you are creating a natural non-stick coating. This will make it easier to remove your bread from the pan after baking and will also make cleaning the pan much simpler. Seasoning your pan will also help extend its lifespan by creating a protective barrier between the metal and the bread.
When seasoning your Pullman loaf pan, it is important to use the correct type of fat. While some sources recommend using melted lard or shortening, others suggest using vegetable oil or canola oil. However, it is important to note that vegetable oil and canola oil can sometimes turn sticky, so it might be preferable to use a different type of fat. Additionally, make sure that you apply a thin coat of fat to the pan to ensure that it dries properly during the baking process.
Once you have seasoned your Pullman loaf pan, it is important to care for it properly to maintain the non-stick surface. After each use, avoid washing the pan with soap and water, as this can strip away the seasoning. Instead, simply wipe it out with a damp cloth or paper towel. If necessary, you can use a small amount of salt to scrub away any stubborn residue. By following these care instructions, you will ensure that your Pullman loaf pan remains properly seasoned and non-stick for many uses.
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Grease the lid
To grease the lid of a Pullman pan, you must first ensure that the dough has risen to within about an inch of the top of the pan. This can take anywhere from 30 minutes to an hour and a half, depending on the ambient temperature of your kitchen.
Once the dough has risen, you can grease the lid. Use melted lard or shortening, brushing it very well and making sure to get into every last seam of the lid. You can also use butter, canola oil, or cooking spray.
After greasing the lid, slide it onto the pan before placing the pan into the preheated oven. This will help to ensure that the bread doesn't stick to the lid, which would ruin the top of your loaf when you try to remove it.
If you find that your lid is hard to retract after baking, let it cool for about 5 minutes before attempting to remove it again.
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Use parchment paper
Lining a Pullman loaf pan with parchment paper is a great way to ensure your baked goods don't stick to the pan. It is an easy way to lift your loaf out of the pan without any mess or fuss. This technique is perfect for anyone who wants to avoid the disappointment of a cake or bread fusing to the pan and wants to achieve an attractive presentation for their baked goods.
To cut the parchment paper to size, you will need to start by measuring the length and width of your Pullman loaf pan. The parchment paper should be cut to fit the width of your pan, with an additional 2-3 inches of length to allow for an overhang. For a 9" x 5" Pullman loaf pan, cut the parchment paper to be 9" wide and about 12"-15" long. It is better to have a little extra length than not enough.
Once you have measured and cut your parchment paper to the correct width and length, you can begin to fold it into the pan. This will help create a neat and tidy finish, with no creases or wrinkles in the paper. It will also ensure that your baked goods don't stick to the pan, making it easier to remove them once they are cooked.
To fold the parchment paper into the pan, start by flipping your Pullman loaf pan upside down. Place the parchment paper over the bottom of the pan and then fold it down over each side, creasing the paper along the edges to form a rectangular outline of the pan's base. Repeat this process, making a fold in the paper where the top lips of the pan meet the counter. Then, trim the paper back to where you made the folds marking the top of the pan. Your parchment should be left with four folds, forming a rectangle in the centre and four squares in each corner. Using scissors, make a diagonal cut across each of the squares, from the corner of the paper down to the outline of the rectangle. Now you can stick the parchment into the Pullman loaf pan, with the four cuts lining up with each corner of the pan. The paper will overlap slightly at the corners to prevent any cakes or bread from sticking.
To smooth the parchment, centre your parchment strip over your Pullman loaf pan. You want the strip to be long enough to cover the bottom and reach up the sides of the pan, with a slight overhang on each side. This overhang will serve as handles later, making it easier to lift the baked loaf out of the pan. Once the parchment is centred, gently press it down into the bottom of the pan. Start in the centre and work your way outwards, pushing any air bubbles towards the corners and sides. This will ensure the parchment is adhered smoothly to the pan, with no air pockets trapped underneath.
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Avoid vegetable oil
Pullman loaf pans are used to make perfectly rectangular loaves of bread with square corners. Before using a Pullman pan, it is essential to season it to prevent the bread from sticking to the sides, bottom, and lid.
While seasoning a Pullman pan, it is best to avoid vegetable oil. Although it is a popular choice due to its low price and decent smoke point, it tends to turn sticky. If you apply a thin coat of vegetable oil, you may be able to bake it off at a high temperature. However, some people have reported that their pans looked strange after seasoning with vegetable oil.
Instead of vegetable oil, you can use grapeseed oil, canola oil, coconut oil, flaxseed oil, or lard. These oils have higher smoke points and will help create a non-stick surface on your Pullman pan.
To season your Pullman pan, brush it thoroughly with melted lard or shortening, ensuring that you cover every seam. Then, bake it empty in an oven at 250°F (120°C) until the fat has dried. This process will help create a protective coating on the pan, preventing the bread from sticking and ensuring that your loaf has a soft, light, and fluffy texture.
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Frequently asked questions
To season a new Pullman pan, brush the pan and its lid with melted lard or shortening, ensuring that you cover every last seam. Then, bake the empty pan in an oven set to 120°C (250°F) until the fat has dried.
If your Pullman pan is sticky, try baking it again at the same temperature. If that doesn't work, try using WD40—spray it on, let it soak in, and then wipe it off. Wash it afterwards, but not in a dishwasher, as this will ruin the aluminium finish.
Vegetable oil often turns sticky, so it's best to avoid this. Canola oil can also leave yellow stains on your pan. Instead, try seasoning your pan with Crisco.
