Pullman Loaf

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Pullman loaves are baked in loaf pans with sliding lids so slices from the baked loaf are square, ideal for sandwiches. Pans are usually of standard sizes to make 1-lb (450 g), 1½-lb (675 g), 2-lb (900 g), and 3-lb (1350 g) loaves.

  1. Scale the dough to fit the loaf pans. Add an extra 2 oz (50 g) dough per pound (450 g) to allow for baking loss.

  2. Make up loaves in one of two ways:

    • Make up as standard pan loaves as in the preceding technique.
    • Divide each scaled unit into 2 pieces. Roll out into strips and twist the 2 strips together. Seal the ends well. This method is preferred by many bakers because it gives extra strength to the loaf structure. The sides of the loaf are less likely to collapse.

  3. Place the made-up loaves in lightly greased pans. Put on the lids (greased on the underside), but leave them open about 1 in. (2.5 cm).

  4. Proof until the dough has risen almost to the lids.

  5. Close the lids. Bake at 400°–425°F(200°–218°C) without steam.

  6. Remove the lids after 30 minutes. The bread should be taking on color by this time. If the lid sticks, it may be because the bread requires a few more minutes of baking with the lid. Try again after a few minutes.

  7. Complete baking with the lids off to allow moisture to escape.