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I Have a Pullman Pan and I Am Not Afraid to Use It

Yesterday I said to myself, “Self, you have a new pullman pan. It is time for you to make pain de mie.”

Of course, three or four weeks earlier, I had said to myself, “Self, you will never be able to make pain de mie without buying a pullman pan.” It is these kinds of vicious circles that end up with me having cupboards full of baking equipment and freezers full of baked goods.

I started the pain de mie process with some trepidation. I didn’t really think that it would turn out like the photos I had seen of the perfectly shaped rectangular loaves.

I used the recipe at King Arthur Flour for 100% Whole Wheat Pain de Mie.

Cooking with Laptop

Doesn’t everyone bake with a laptop nowadays?

Milk

Added water in here, too.

Butter

I weigh out almost everything when baking. Not only is it more accurate, but I think it’s easier.

Salt

Sugar

Dry Milk

This is dry nonfat milk.

Potato Flour

A lot of King Arthur flour recipes call for potato flour, which is supposed to make the bread softer, give it a better texture, and make it last longer. You can also use dried mashed potato flakes, but since I have drunk the King Arthur Flour kool-aid, I actually have potato flour.

White Whole Wheat Flour

Adding Yeast

Adding yeast. I actually kind of like that this photo is focused on the bowl instead of my pudgy little hand.

Awesome Dough Whisk

I may need to subtitle this post, “How Much Stuff Could One Person Have Purchased from King Arthur Flour?” But seriously, this dough whisk is awesome. Something about its crazy shape makes it so easy to mix ingredients into dough.

Mixing

Once I mixed it by hand until everything was incorporated, I threw it into my Kitchen Aid mixer for the kneading.

Dough Hook

You can still see butter in the dough. The recipe didn’t say to melt it, so I just cut it into chunks.

Kneading

Go, Kitchen Aid, go!

Kneading

I kneaded it for eight minutes.

Spraying the Bucket

In the meantime, I sprayed my dough rising bucket. Bet you can’t guess where I got that from.

After Kneading

This is the point where I had to call Mike to get my mixer bowl off the mixer. It didn’t want to be removed.

Starting to Rise

I threw it into my bucket and pressed it down.

After the First Rise

The recipe warned that it might not double because of the whole wheat flour. When I took it out, I didn’t think it had risen much, but you can tell in the photos that it did.

Dough Clump

Shaped

I suck at shaping. I basically did a letter fold, and then rolled it down from the top. But the pan is very long, so by the end I was doing some sort of PlayDoh move to try and lengthen my dough. I doubt this is the recommended method.

Squished Flat into the Pan

Squished into the pan and covered with plastic wrap sprayed with nonstick spray.

Second Rise

After the second rise.

With the Lid On

Time to pop on the lid.

Done

Taking the lid off was surprisingly difficult, even though I had sprayed pan and lid with nonstick spray. It went back in the oven to get a little warmer and browner.

Checking Its Temperature

Should be 190 degrees. Can you guess where I got that thermometer?

Done!

Done! And it made a lot, too. I cut the loaf in half after cooling and put half of it in the freezer. Even so, the loaf weighs about 40 oz (2.5 lbs), so should make about 40 slices, with the usual 1 oz equals 1 slice formula.

Cut

The bread is really dense, but soft and chewy. It has a nice flavor from the whole wheat. It is also much easier to cut than the other sandwich loaves I have made, which have been almost too soft. All in all, it turned out very good and much better than I expected. Go Team KAF!

11 thoughts on “I Have a Pullman Pan and I Am Not Afraid to Use It

  1. I bought a pullman pan because I really wanted a square loaf, but I have been too scared to use it. You inspire me.

  2. I found your blog because I am … somehow frightened of my pullman pan. Knowing that someone else is in a sick relationship with King Arthur Flour has made me feel a bit better, but I am still afraid of this damned pan. 🙁

  3. Just what I’ve been looking for – thanks for posting. I am thinking of getting a Pullman Pan and wanted to see what the deal was from a “real user” not a manufacturer. Thank you!

  4. have been on the fence about the pullman pan but I think you post is swaying my vote. I have to laugh at all your KAF purchases. Everytime I go to that website I fill my “cart”, the husband walks by and says empty that, you don’t need all that. 🙂

  5. Delightful post! I was surfing commercial kitchen equipment and didn’t know what one did with a pullman pan. Now I know. I’m a KAF catalog addict – haven’t bought much but I think I’ll have to have a serious look at that whisk. Now if I can just get my boyfriend to fix the oven….

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