I've recently been experimenting with a small Pullman pan, but the cover really complicates matters, especially in regard to proofing. Generally I use a recipe that makes 2 standard-size loaves, then divide it by weight into my Pullman and a regular loaf pan. Despite spraying the inside of the lid with cooking spray, the dough becomes loftier than I expected and often sticks to the lid when I try to remove it for the initial baking. That, of course, deflates the whole thing and leaves me with nothing but tears and future croutons. Any tips for sizing, proofing, or really using a Pullman at all? Thank you! NB: I've just bought the folding proofer and have yet to inaugurate it with a dough (but it won't stay that way not for long!) so I'm excited to give that a whirl for both Pullman loaves and standard ones.
There are two ways to bake with a Pullman pan: 1) the traditional way with the lid on and 2) without the lid, just as you would with a regular loaf pan. In either scenario, there is no need to proof with the lid on. If you want a classic Pullman-shaped loaf with a flat top, slide the lid on at the end of proofing right before baking. If baking with the lid, the dough should be close to the top of the pan but with enough space to slide the lid on without hitting the dough. If your dough is rising above the pan and you want to bake with the lid, but your dough is rising about the pan, it is a sign that either the dough has been proofed for too long or there is too much dough in the pan. The amount of dough for a Pullman pan will vary depending on the type of dough. Some doughs rise more, in which case you would use a greater dough weight, and some rise less, in which case you would use less. Generally, a small Pullman pan (9x4x4") will take anywhere from 750-950g. Enriched doughs with a loftier rise, like Pain de Mie, will use a lower dough weight, and other doughs, like those with whole grain flour, will use a higher dough weight. We hope that helps!
We do have a Pullman loaf recipe on our website. It does use a larger size Pullman pan (13") so it may not fit your pan. You can probably reduce the recipe by a 1/4 for a smaller pan. brodandtaylor.com/blogs/recipes/pain-de-mie-pullman-loaf
I enjoyed this video very much! My only question - have you ever posted a video of making dough for homemade pizza? I haven't made my homemade pizza since 2013. I use Fleishman's yeast.
Thank you! We don't have a pizza dough video, but we do have some recipes on our website. Perhaps we will add that to our list of future videos to make.
It has a temperature range of 70-195°F. I’m the proofing mode it will reach 120°F and in slow cook mode it will reach 195°F. We do not recommend using it to bake bread.
We have not made a sourdough version of this loaf, but here is the approach we would take if we were to try it. First, remove the yeast from the ingredient list. Next, decide how many grams of starter you want (try anywhere from 10- 20% of the total flour weight). Then, divide that starter amount in half into flour and water weights, and subtract those amounts from the flour and water listed in the recipe. The rising time will be extended by a couple of hours, but we can’t provide specifics. Maybe 4 hours for the first rise and 2 for the second? Let us know if you give it a go and how it turns out
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I've recently been experimenting with a small Pullman pan, but the cover really complicates matters, especially in regard to proofing. Generally I use a recipe that makes 2 standard-size loaves, then divide it by weight into my Pullman and a regular loaf pan. Despite spraying the inside of the lid with cooking spray, the dough becomes loftier than I expected and often sticks to the lid when I try to remove it for the initial baking. That, of course, deflates the whole thing and leaves me with nothing but tears and future croutons. Any tips for sizing, proofing, or really using a Pullman at all? Thank you!
NB: I've just bought the folding proofer and have yet to inaugurate it with a dough (but it won't stay that way not for long!) so I'm excited to give that a whirl for both Pullman loaves and standard ones.
There are two ways to bake with a Pullman pan: 1) the traditional way with the lid on and 2) without the lid, just as you would with a regular loaf pan. In either scenario, there is no need to proof with the lid on. If you want a classic Pullman-shaped loaf with a flat top, slide the lid on at the end of proofing right before baking. If baking with the lid, the dough should be close to the top of the pan but with enough space to slide the lid on without hitting the dough.
If your dough is rising above the pan and you want to bake with the lid, but your dough is rising about the pan, it is a sign that either the dough has been proofed for too long or there is too much dough in the pan.
The amount of dough for a Pullman pan will vary depending on the type of dough. Some doughs rise more, in which case you would use a greater dough weight, and some rise less, in which case you would use less. Generally, a small Pullman pan (9x4x4") will take anywhere from 750-950g. Enriched doughs with a loftier rise, like Pain de Mie, will use a lower dough weight, and other doughs, like those with whole grain flour, will use a higher dough weight.
We hope that helps!
We do have a Pullman loaf recipe on our website. It does use a larger size Pullman pan (13") so it may not fit your pan. You can probably reduce the recipe by a 1/4 for a smaller pan. brodandtaylor.com/blogs/recipes/pain-de-mie-pullman-loaf
I enjoyed this video very much! My only question - have you ever posted a video of making dough for homemade pizza? I haven't made my homemade pizza since 2013. I use Fleishman's yeast.
Thank you! We don't have a pizza dough video, but we do have some recipes on our website. Perhaps we will add that to our list of future videos to make.
@@brodandtaylor ❤️
Simple and straight to the point, she's a great teacher 😅
Thank you so much for watching!
How hot can the proofer get? Can I bake a loaf of bread in it? I bake bread in my slow cooker.
Thanks!
It has a temperature range of 70-195°F. I’m the proofing mode it will reach 120°F and in slow cook mode it will reach 195°F. We do not recommend using it to bake bread.
How can you convert to a sourdough version?
We have not made a sourdough version of this loaf, but here is the approach we would take if we were to try it. First, remove the yeast from the ingredient list. Next, decide how many grams of starter you want (try anywhere from 10- 20% of the total flour weight). Then, divide that starter amount in half into flour and water weights, and subtract those amounts from the flour and water listed in the recipe. The rising time will be extended by a couple of hours, but we can’t provide specifics. Maybe 4 hours for the first rise and 2 for the second? Let us know if you give it a go and how it turns out
@@brodandtaylor Thank you so much for your response!
What brand bread tin is that?
It is a 9x5 Good Cook bread pan.
Thanks @@brodandtaylor!