Pullman Loaf Pan: What's The Standard Size?

Pullman loaf pans are used to make perfectly rectangular loaves of bread with consistent widths and heights, resulting in square slices. The pans come in various sizes, but the most common dimensions are 9 x 4 x 4 inches for a small pan and 13 x 4 x 4 inches for a typical pan. These pans usually have a cover that slides on to help mould the bread and create a flat top. They are made from aluminized steel and require seasoning before use to prevent the bread from sticking.

Pullman loaf pans are typically made from aluminized steel

The use of aluminized steel in Pullman loaf pans is a significant factor in achieving the characteristic rectangular shape with a flat top. The metal's durability allows the pan to withstand the weight of the sliding cover, which is essential for moulding the rounded top of the dough into a perfectly flat surface. This cover also contributes to even heat distribution, ensuring that your loaf bakes uniformly across its entire length.

The non-stick properties of aluminized steel are another advantage for Pullman loaf pans. This feature ensures that your bread releases easily from the pan, preserving the integrity of your square slices. The easy release also makes cleanup a breeze, requiring only a quick wash in hot soapy water.

Pullman loaf pans made from aluminized steel are often seasoned before use to further enhance their non-stick qualities. Seasoning involves coating the pan with a layer of fat, such as melted lard or shortening, and baking it to create a natural non-stick barrier. This process not only prevents sticking but also ensures that the delicate top of your loaf doesn't tear when removing it from the pan.

The aluminized steel construction of Pullman loaf pans contributes to their versatility. These pans can accommodate a variety of bread types, including sandwich bread, French toast, pain de mie, and even cakes. The high sides of the pan are particularly beneficial for loose or slack doughs, providing the necessary support during rising and baking.

Overall, the choice of aluminized steel as the primary material for Pullman loaf pans is a deliberate one. It ensures even baking, durability, and the distinctive rectangular shape that defines this type of loaf pan. With proper care, your aluminized steel Pullman loaf pan will become a trusted tool in your bread-baking endeavours.

The pans come in small, long, and long and skinny sizes

Pullman loaf pans are available in a variety of sizes, including small, long, and long and skinny options. The small size measures 9 x 4 x 4 inches (23 x 10 x 10 cm) and yields a 1.5-pound loaf (approximately 680 grams). This size is perfect for those who want to bake smaller loaves or have limited storage space. It can accommodate recipes with around 3 cups of flour or 425 grams.

The long option, on the other hand, measures 16 x 4 x 4 inches (40 x 10 x 10 cm). This size is ideal for those who want a larger loaf or need to feed a bigger crowd.

For those who want a more unique shape, the long and skinny size is 16 x 3.5 x 3.5 inches (40 x 9 x 9 cm). This option provides a slender loaf that is perfect for those who want to showcase their bread as a centrepiece or fit it into a narrow space.

Additionally, there is a typical size that falls between small and long. This option measures 13 x 4 x 4 inches (33 x 10 x 10 cm) and yields a 2-pound loaf (approximately 900 grams). It is a versatile size that can accommodate a range of recipes, from 3.75 to 5 cups of flour.

The versatility of Pullman loaf pans means that bakers can choose the size that best suits their needs, whether they are baking for a small family or a large gathering. Each size has its advantages and will produce a perfectly rectangular loaf with consistent slice sizes, making it a favourite among bakers and sandwich lovers alike.

A small pan is 9 x 4 x 4 inches and makes a 1.5-pound loaf

Pullman loaf pans are used to make perfectly rectangular loaves of bread with consistent widths and heights, resulting in square slices ideal for sandwiches. The pans come in various sizes, depending on the manufacturer.

A small Pullman loaf pan typically measures 9 x 4 x 4 inches (23 x 10 x 10 cm) and yields a 1.5-pound (680-gram) loaf. This size is perfect for those who want to bake smaller loaves or have limited oven space. The compact dimensions of the small Pullman pan make it a convenient choice for both professional bakers and home cooks.

The small Pullman pan is designed to accommodate a bread recipe calling for approximately 3 cups (15 ounces/425 grams) of flour. It is important to note that the pan should not be filled with more than 40% dough as the bread will rise and double in size during baking.

When using a Pullman loaf pan, it is crucial to season it properly before the first use. This involves brushing the pan and its cover with melted lard or shortening to prevent the bread from sticking. The pan should then be baked empty in an oven at 250°F (120°C) until the fat has dried. This process should be repeated a few times to ensure effective seasoning.

Additionally, it is recommended to rotate the pan during baking for even cooking. After 30 minutes, turn the pan on one side for 5 minutes, then on the other side for another 5 minutes before turning it upright.

The small Pullman loaf pan is a versatile tool that can be used with or without the lid. With the lid, it creates the signature square loaf with crisp corners. Without the lid, it produces standard rounded loaves with domed crowns.

The unique design of the small Pullman pan, with its straight sides and square corners, makes it a favourite among bakers looking for consistent and aesthetically pleasing loaves. It is an excellent choice for sandwich bread, quick breads, rye bread, yeast breads, and even pound cakes.

A typical pan is 13 x 4 x 4 inches and makes a 2-pound loaf

A typical Pullman loaf pan is 13 x 4 x 4 inches and yields a 2-pound loaf. This standard size is perfect for producing a consistently rectangular loaf with straight sides and a flat top. The dimensions ensure that each slice is perfectly square, making it ideal for sandwiches.

The Pullman loaf pan's cover plays a crucial role in achieving this uniform shape. By sliding onto the pan, the cover moulds the dough, preventing it from rising into a dome and instead creating a flat top. This unique feature sets Pullman loaf pans apart from traditional loaf pans, giving them a distinct advantage for those seeking precise, square slices.

In terms of materials, Pullman loaf pans are typically crafted from aluminized steel, which offers superior heat distribution and durability. To ensure the bread doesn't stick, it's essential to season the pan before use. This involves brushing the pan and cover with melted lard or shortening, baking it in the oven, and repeating the process a few times. Proper seasoning will ensure your loaf slides right out without tearing.

When it comes to filling the pan, it's important not to overfill it. As a rule of thumb, don't fill it more than 40% with dough, as the bread will double in size during rising and baking. With the right amount of dough and the cover in place, you'll achieve the desired square shape for your 2-pound loaf.

Additionally, proper care for your Pullman loaf pan is essential. Avoid washing it with soap and water, as this can damage the seasoning. Instead, simply wipe it clean with a damp cloth after each use. With proper care, your Pullman loaf pan will last a lifetime, providing you with perfectly shaped sandwich bread time and time again.

The pans need to be seasoned before use

Pullman loaf pans come in various sizes, including small, typical, long, and long and skinny. The small size is 9 x 4 x 4 inches (23 x 10 x 10 cm) and makes a 1.5-pound loaf. The typical size is 13 x 4 x 4 inches (33 x 10 x 10 cm) and makes a 2-pound loaf. The long size is 16 x 4 x 4 inches (40 x 10 x 10 cm), and the long and skinny size is 16 x 3.5 x 3.5 inches (40 x 9 x 9 cm).

Now, onto seasoning your pans. The pans need to be seasoned before use; otherwise, the bread will stick to the sides, bottom, and lid of the pan. To season your Pullman loaf pan, follow these steps:

First, brush the pan and lid very well with melted lard or shortening, ensuring that you cover every seam. Then, place the pan in an oven preheated to 120°C (250°F) and bake it empty until the fat has dried. Remove the pan from the oven, let it cool, and then wipe it with a soft rag. Repeat this process a few times.

Some alternative methods for seasoning your pan include:

• Baking the pan at 150°C for 20 minutes, applying shortening or oil while the pan is still warm, and then baking again at 240°C for 20 minutes.
• Warming the pan upside down in the oven with tinfoil underneath to catch any dripping oil, and then cleaning it while it is still warm.
• Re-applying a thin coat of oil and baking again at a high temperature to burn off the sticky substance.
• Using WD40 to remove the oil, followed by washing the pan.

Remember, never wash your Pullman loaf pan with soap and water. Instead, wipe it clean with a damp cloth if needed.

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