I baked mine along side of the Pullman loaf in a 4 inch by 8 inch loaf pan. The Fresh Loaf is not responsible for community member content. You probably won't need the scraper to help with kneading any more. What about you -- can you offer any advice or help? Weigh your dough for the pan you usually use to get the constant. The one calculation I could find (repeated by many people) is too complicated and simply doesn't work for me. Content posted by community members is their own. $16.99 $ 16. Lightly grease a 13" pain de mie pan. I hope this helps Tamara 9″ x 4″ x 4″ Pullman Pan: 1450g: Pain de Mie: 9″ x 4″ x 4″ Pullman Pan: 800-900g: Small Sandwich Loaf (or sourdough banana bread) 9″ x 5″ x 2.75″ Pan: 700-1000g: Large Pan … The size of the pullman loaf pan is :21.1X12.2X11.9 cm (8 1/4 X 4 3/4 X 4 3/4) Step 4 So,roll the dough,pinch the seams together and place it inside the pan which is already greased with butter. 1/4 cup dry … Small: 9 x 4 x 4 inches (23 x 10 x 10 cm). Norpro NOR-3952 12" BREAD PAN, NON-STICK, 12 inch, Shown 4.6 out of 5 stars 1,032. Since I was making a 75% hydration bread I divide the 1,100 grams of dough required by 1.75 to get 629 g of flour total making the water 471 g for the mix to fill the pan perfectly allowing for a 90% proof and 10% rise. Are you stay with me? Cover with plastic wrap and let it rise at room temperature OR use the oven for bread proofing. All original site content copyright 2020 The Fresh Loaf unless stated otherwise. To fill a Pullman perfectly the first thing you have to do is. I’d like to see a discussion on how much to use! Once you see your dough is almost halfway up the sides - preheat the oven to 190 C / 380 F for at least 10 minutes. You can do the same calculations for any pan but if not a Pullman then you want the dough to rise 10% over the rim of the pan and not be flush with it. I do the same with my Pullman Loaf pans. And the total baker’s percentage is 185.2%. I made the recipe from KA and it filled the pan perfectly. A long and narrow (about 13 by 4 by 4 inches) loaf pan with a cover that slides on. I do not see what the problem is. … This will give you the dough loading per square inch of pan surface. You don't have to use the Pullman pan, and if you don't, use two 8 loaf pans and get two nice puffy loaves. Now you need to figure put what kind of bread you are going to make and how much you expect it to proof and spring total. … I checked the internal temperature with a probe. $22.75. Put the dough into the bowl again and leave it for an hour in a warm place and covered with a damp tea towel (this helps stop a skin forming on the dough). If you packaged and put a label on it, none will be the wiser. I do not see what the problem is. I love the mixed units in 12 oz of dough per liter especially when oz could be weight or volume. How Much Dough Do I Need for a Pullman Loaf? Last week, I slid the lids in place when I was baking Japanese Milk Bread, Cinnamon Swirl Bread, and a Cinnamon Raisin Bread. Place the dough into the pan. Community Bake - NY Jewish Bakery/Deli style Rye... How to tweak a recipe to introduce whole grain... Sourdough flattening a bit/ hard to score, Tangzhong Onion Cheese Potato Sourdough Rolls, Mexican buns aka coffee cookie buns aka rotiboy buns, Caramelized Onion Sourdough with 4 Cheeses. Lets say that your flour of the same kinds would only rise 75% and only spring 10% than you would divide the 2,200 by 1.85 and get 1,189 g of dough required. You calculate the volume of your pan and use 12 oz of dough per liter. In this case I over proofed it to 98% but, since I did, it was only going to spring 2% as a result and still completely filling the pan. A Pain de Mie baked in a Pullman loaf pan will look very similar to most commercially sold sandwich breads. To make square shaped bread, once the dough has risen to fill 85% of the pan, cover with a lid and it's ready for baking. In the UK you would have to know what to expect from your flour that has less gluten spring and riseability. Instead of trial and error, I was wondering if anyone knew what weight of dough is ideal for this pan. For a white bread with 20% whole grains I would expect it to rise and spring 100% total,  So the dough that goes into the pan would be half the weight of the water or 1,100 grams  (2,200/2) where the dough is 100% and the rise and spring is another 100% or 200% total. When I make a 100% rye bread I figure the dough is going to rise 60% and spring 10^ so  divide the weight of water by 1.7 to get the right dough amount.. You can do the same calculations for any pan but if not a Pullman then you want the dough to rise 10% over the rim of the pan and not be flush with it. Divide the dough weight by the surface area of the pan, disk, or screen you made your pizza(s) on. This design lets you bake a loaf that is perfectly square, with four edges. It is rounded on top. So if the water filled the pan to 2,200 g then you would take that times 1.1 and and then divide by how much rise you expect fill the pan with 2200 times 1,1 is 2,420 g then divide by the rise say 80% so diced by 1.8 to get it to be exactly 10% above the rim of the pan when baked. Let’s say you were making a thin crust pizza, and you found that 10 ounces of dough gave you the 12-inch pizza you were looking for. Just fold the ends over and pinch to seal. You’ve got this! The amount of dough for a Pullman loaf will vary between 1-lbs and 3-lbs depending on the length of the pan. Your recipe should recommend pan size, but for baking freestyle, it might help to know that a 9” Pullman pan holds roughly 1-lbs (450g – 680g) of dough and a 13” Pullman pan holds roughly 2-1/2lbs (900g-1200g) of dough. Total Dough Weight; 9 x 4 x 4 (Pullman pan shown in this post) 800-900g: 8.5 x 4.5 x 2.5 (small loaf pan) 600-700g: 9 x 5 x 2.75 (medium loaf pan) 700-800g: 13 x 4 x 4 (large Pullman pan) 1,100-1,200g 1 1/2 teaspoons salt. Repeat once more and then after 30 minutes by which time the dough should be much more elastic and smooth. Makes a 1.5 pound / 680 g loaf (a bread recipe calling for approximately 3 cups / 15 oz / 425 g of flour) Typical: 13 x 4 x 4 inches (33 x 10 x 10 cm). This site is powered by Drupal. Since my recipe also makes enough for another standard-sized loaf pan–or 8 burger buns, I … 1 to 3 pounds of dough: This will depend on the size of your pan and the type of dough. In the bowl of your stand mixer, combine the water, semolina flour, honey, yeast, and bread flour. https://leitesculinaria.com/104582/recipes-pain-de-mie.html Instead of trial and error, I was wondering if anyone knew what weight of dough is ideal for this pan. 2 tablespoons soft butter. Once the dough has risen, separate by weight 2 1/4 pounds/1 kilo of dough for the Pullman pan. This was 30 ounces...................  You have to have enough to fill the pan just right, too much and it squishes at the top, too little and it will not fill nicely and you get it sorta rounded at the top instead of squared. Loaf Pan with Lid, Nonstick Corrugated Pullman Loaf Pan ,1lb Dough Carbon Steel Bread Toast Mold with Cover for Baking Bread -Gold. I didn't weight the dough either, but filled the pan about 2/3rds full. It seemed to be just the right amount of dough. 4x4x9 Pullman Pan or 8½x4½x2½ Loaf Pan Water in summer - 1 cup (225 g) Water in winter - 1 cup + 2 TBSP (250 g) Honey - 3 TBSP (66 g) Then you make adjustments based on how it came out. Your pan is about 60% larger, so you'd need to increase that amount by 60%. Focus Foodservice 16 by 4-Inch Single Pullman 2-Pound Bread Pan Commercial Bakeware, 2 Pound, Silver 4.5 out of 5 stars 318. Ingredients. More recently I've decided I like a rounded top and started leaving off the lid. When it doesn’t, it’s operator error; I’ve used too little or too much dough in the pan. I made the recipe from KA and it filled the pan perfectly. What was your experience with determining how much dough to put in a Pullman loaf pan? Let the dough rise until it reaches 1 inch (not more!) If I put much more in the pan than that, it will oooz out of any crack during baking. This recipes fits a 13-14 Pullman Pan. Our Smaller Pain de Mie recipe which is made in a 9" x 4" pan is made with about 600g of dough, around 1 1/3 lbs. See more ideas about Pullman loaf pan, Pan recipes, Pullman bread. Let rise in a warm place for about 45 minutes until almost 2 inches from the top rim of the loaf pan. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don't worry, this long rise will … Unfortunately, I didn't weigh the dough before I put it in. Most of the time it works perfectly. In stock on December 1, 2020. This site is powered by Drupal. I proofed it until the domed top was just touching the lid. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Next, find out how much food you’ll need at your next party. Say the water weighs 2,200 grams. I use a pullman pan a lot (a bread pan with a lid that bakes crustless, square, sandwich loaves). Mar 17, 2013 - I just got a 13x4x4 pullman pan. Doughs made only with white flour will rise more, so it will take less dough to fill the pullman pan.) But if you want a classic, long and rectangular loaf, a Pullman pan is definitely the way to go. I just tried 23 oz of dough and I don't think it is going to fill the pan. The pan I’m giving away holds 12 cups of dough. Thus I’ve added to my old recipe for Pain de Mie another, larger version which will accommodate a 13x4x4 Pullman pan. 2 1/4 teaspoons instant yeast. It also presumes one is using bread flour and not All Purpose flour, and calculated by ingredients weight. I usually keep the top off. You can convert it to inches or leave it in mm. I mix it in my ABM, then shape and set in the pan for the second rise. In other words, flour weight set as 100% on baker’s percentage. If, after all this manipulation, the dough becomes longer than your Pullman pan, don’t despair. Content posted by community members is their own. I gifted those loaves to a local family. I get 20 slices out of this recipe. The pans come in various sizes depending on what a manufacturer decides to offer. (Whole grain dough will rise less, which means you need more to fill the pan. Likewise, banana bread baked in a cake pan will likely be drier than bread baked in a loaf, which is more dense and bakes up with less surface area exposed. FREE Shipping on orders over $25 shipped by Amazon. A Pullman loaf pan is much like a standard loaf pan, only it has taller sides and a top that you can slide open and close. An easy way to determine how much dough to make for any given size Pullman pan seems to be the most illusive bread topic around. Easier ingredient list than the King Arthur Flour recipe. Is line the pan with plastic so it won't leak when you put in on the scale and fill it with water to see how much water it holds by weight,  Yours in made with single sheet so no worries about leaks. So if the water filled the pan to 2,200 g then you would take that times 1.1 and and then divide by how much rise you expect fill the pan with 2200 times 1,1 is 2,420 g then divide by the rise say 80% so diced by 1.8 to get it to be exactly 10% above the … 4.4 out of 5 stars 97. All original site content copyright 2020 The Fresh Loaf unless stated otherwise. Save the rest of the dough for a small loaf. You don’t put the lid on while the bread is doing its final rise in the pan. While rolling keep in mind that the breadth of our dough should match the length of the pants that it can fit inside the pan when we roll it. Preheat the oven to 390F / 200C. Get it as soon as Thu, Dec 3. This by the way was my regular white bread dough.,,,, I did the same with whole wheat......   qahtan. The 23 oz was too small. I will try 30 oz next time. The total weight of the dough is 580g. 99. So, before I embark on on a journey to figure out a simple method that works for me, let me ask others to share their knowledge and experience. It took me 3 tries to get it just like I wanted if I remember correctly. $22.99. I just got a 13x4x4 pullman pan. Oil a 13 inch by 4 inch Pullman pan and lid with spray oil. Gently deflate the dough, transfer it to a lightly greased work surface, shape it into a 13" log, and fit it into the pan. A favorite for sandwiches and toast. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Unfortunately, I didn't weigh the dough before I put it in. It requires 1-pound of dough. You want the length of the loaf to match the length of your pan — 13 inches. Then you make adjustments based on how it came out. $10.17. To make mountain shaped bread, wait till the dough has risen to fill 95% of the pan. USA Pan Bakeware Pullman Loaf Pan, Large, Silver 4.7 out of 5 stars 4,799. Jan 11, 2017 - Explore Michelle Allen Koch's board "Pullman Loaf pan Recipes" on Pinterest. I sprayed everything really well with PAM. 7/8 cup to 1 cup lukewarm water (use the larger amount of water during winter or in dry climates) 1 heaping tablespoon honey. Dough for 12x12 pan = 144 square inches (144 x 4 your ratio) = 576 grams of dough. You can hand knead or use your mixer. The Fresh Loaf is not responsible for community member content. Your pan is about 60% larger, so you'd need to increase that amount by 60%. So it's important to weigh the dough amount. This will be your constant for all your pans. Community Bake - NY Jewish Bakery/Deli style Rye... How to tweak a recipe to introduce whole grain... Sourdough flattening a bit/ hard to score. You need to develop a feel for how much dough to put in the Pullman pan: too little and it won’t fill the pan, too much and the bread will be too dense, as there will be too much dough trying to expand in a constrained space. Place the formed loaf in the pan, gently pat it down, and then cover with plastic wrap. Editor’s tip: Bake in a similar-shaped pan—just a different size—to get the best results. That is your starting point. 3 1/4 cups bread flour. Pullman loaf pans provide space for a lid to fit on top of the pan as dough bakes. Your pan is 290mm x 110mm x 110mm in inches this is 12 x 4 x 4 inches basically. I use a cast iron griddle on top of my pullman pan. I just tried 23 oz of dough and I don't think it is going to fill the pan. This lid prevents the top of your bread from rising so it stays in a rectangular shape, making it ideal for slicing and creating your customers' favorite sandwiches. You calculate the volume of your pan and use 12 oz of dough per liter. 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'S important to weigh the dough, pinch the seams together and place it inside the pan 2/3rds., Shown 4.6 out of 5 stars 4,799 to see a discussion on how much to use 100!