Auf Deutsch · En français · En español
A Pullman pan is a straight-sided loaf pan with a sliding lid. Fill it with the right weight of dough, proof until the dough is about 1/2 in below the rim, slide the lid on and bake: the loaf fills the pan and comes out square, with a fine, even crumb for sandwiches.
Dough: about 1,000 to 1,100 g for a 13 × 4 × 4 in pan, 650 to 750 g for a 9 × 4 × 4 in (our estimate). Lid on when the dough is about 1/2 in below the rim. Bake at about 350°F, as King Arthur bakes its pain de mie.
Too little dough leaves rounded corners; too much forces the lid up and squeezes dough out. Start with the weights above and adjust by 25 to 50 g on the next bake. Scale the recipe with the baker's percentage calculator; compare pans with the pan size calculator.
King Arthur bakes its pain de mie in a 13 in Pullman at 350°F: 25 minutes with the lid on, then 10 to 20 minutes with it off, until it tests done. Its recipe makes about 1,150 g of dough, a little above our estimate. The center should reach about 190°F for an enriched loaf, 205°F for a lean one (thermometer guide).
Rounded corners: more dough or a longer proof. Lid pushed up or dough squeezed out: less dough or an earlier bake. Dense bottom: under-proofed. A tangzhong gives the soft, fine crumb Pullman loaves are known for.
About 1,000 to 1,100 g of dough (our estimate); adjust after the first bake.
Yes; it bakes a tall, straight-sided loaf with a domed top.
Keep what you own when it does the job. These are the other exact models we profile.
A 13 × 4 × 4 in lidded pan for square sandwich loaves; bake it open for a domed top.
A 9 × 4 × 4 in lidded pan for a smaller square loaf; bake it open for a domed top.
A long ceramic baker with a domed lid for sandwich loaves and long rustic loaves, 13.4 in long outside.
