Bread .......any kind

Anyone ever used a Pullman loaf pan? I seem to remember my mom using one.

https://artisanbreadinfive.com/2012/01/10/pullman-loaf-perfectly-shaped-sandwich-bread/

 

Not covered, but yes I use the USA pan bread pans (or a lodge cast iron bread pan) for loafs. I hardly ever make sandwich bread though.

 

I have a nice glass loaf pan I guess not called a Pullman. Wife uses it for sweet bread types. When I use it for yeast breads seems to make a crunchy crust

 

no, not yet
can't seem to justify buying yet another pan [i have gobs of baking things, like too many]

i do have several USA Pan pans tho and they are really nice, well made, easy to clean, hold up well

 

Exactly. Im not planning on buying one.

 

My baguettes turned out edible and delicious but WRONG.

Recipe called to make 3, I did, they're wayyyyy too big.



Right dough, so I am going to toy with it and make them again but rightly.

https://www.kingarthurbaking.com/recipes/sourdough-baguettes-recipe

I don't regret making them, and they were delicious, but the size and baking temp (425) left something to be desired. Next time - smaller, and 475. Will scale it down to half the recipe or less. I also don't keep that much starter around usually, so I'll need to make a lot ahead of making these

 

I was requested to make bread for the weekend cookout. It went...Not good.

Tried these again, but made them the right size. Cooked the absolute snot out of them on accident.





I was going for the color in the KA recipe picture. That didn't happen before the bottom was burnt in my oven. Woopsies.



So I needed recovery - made a couple french loaves



And adapted my no-knead DO bread amounts to use a can of beer instead of water. Works great.



Think I gotta crank up the oven on the baguettes and use some parchment paper instead - I held it at 480 for the silpats, going to experiment a bit, but next time I'm going to trim that recipe down to 2 loaves instead of 6 :|