I was gifted a 9 inch pullman loaf pan and after many attempts, I finally filled the corners!

That's the most uniform loaf of bread I've ever seen, nice work!

Use a Pullman loaf pan.

https://shop.kingarthurbaking.com/items/pullman-loaf-pan

Huh, that's absolutely surreal. My brain is struggking to even recognise it as bread

Minecraft might be calling to check legitimacy.

Brick's more precise than an atomic clock

Why do I feel people will start worshipping this bread brick?

Also OP, this is lemmy, please show a slice of it toasted with beans. Thank you 😊

Looks great! As long as it isn’t hard as a brick too!

That thing's got corners sharp enough to slice other loaves!

That is a nice brick of bread. How did you get the top so flat?

Oh I looked it up. These pans have a lid. UuU

A brick of bread... A brid? A break?

All in all, it's just another...

From the Wikipedia page:

European breadmakers began using square lidded pans in the early 19th century to minimize crust. Railway service pioneer George Pullman chose the loaf for use on his Pullman railcars for efficiency reasons.[2] Three Pullman loaves occupied the same space as two standard round-topped loaves, thus maximizing the use of space in the small Pullman kitchen.[3]

I'm impressed by the perfect brown of the crust. How do you check, when it's hidden by the lid?

so that's what those are.. til and lol. mom had a bunch of those in the basement on some shelves. they were just bins for 'stuff'. gonna guess that's also how the square 'sandwich' and 'texas toast' breads are baked, too.

was it good?

That has the same vibes as the EU dictating the maximum.vurve a cucumber may have to be sold in the EU xD
And I absolitely love it :D

I love my pullman pan and the nice dense loaf, but no one else around me seems to! 😅

They seem to think it's too close to plain store bread or they don't like that it's homemade bread without the crusty outside. Thus it doesn't get as much use as I'd like, sigh.

Always enjoy running into other pullman fans in the wild though!

For centuries mankind has yearned to know the precise volume measurements of a humble bread

Buddy that’s a paving stone that you put on a cooling rack.

Pure vibes. I reckoned 40 minutes was enough and got lucky.

Bake another few thousand and you're well on your way to building your own house.

Thank you kindly!

That's the one I used!

I can assure you that the false idol is soft and delicious.

Best I can do on the bean front is to slap some leftover chili on it.

Absolutely delicious.

I was raised on white bread, so this definitely scratches an itch for me. Luckily everyone I live with is fine with whatever I want to make.

i love my pullman pan, too. i use it for sourdoughs that are destined for sandwiches.

That's what I don't get. I was raised on Wonder type bread, and to me, this is the gourmet version of that. They all act like this is too fancy for white bread but too boring for fancy bread.

No accounting for taste with some folks! 😉

Maybe I'll bust out my pan and make a loaf this weekend. I will enjoy it by myself if that's what I gotta do!

Surely you can make different kinds of bread. It's a pan, not a weird bread machine with weirder limitations.

I'm certain that I have never heard of Pullman before, yet I just learned about both his railcars and square bread in the span of three days. It's been an exciting week.

You are now obligated to make a bunny chow

Now you have me wanting croutons...

1. Take a fluffy egg pullman loaf (I don't know, I'm not a baker. The bread company just calls it 'egg pullman')
2. Chop it into 1in/2.5cm cubes
3. Douse it in butter and a bit of seasoning
4. Chuck it on a sheet pan and stick it in the oven on low until dry

They crunch when you bite them and then melt in your mouth...

Fun fact! The pullman loaf is named after a railroad guy who wanted more efficient storage in his dining cars. He developed the lidded pan so that he'd have consistent bread that packed densely.

In that case, just in case you missed it, let me add the first black union in the US, the Pullman Porters:

https://en.wikipedia.org/wiki/Pullman_porter

Vibes nothing, that's a Skill, a sixth sense honed by years of baking.

A round crumb in a square loaf!

That's perfectly shaped!

Are you going to eat it like this? :-)

Very nice looking loaf. Congrats!

Sounds acceptable, probably even better than baked beans.

Nice pull, man.

Whats your recipe?

Have a pullman pan and i would love to have a crack at this

👈😎👈

Ingredients

• 360g AP flour
• 2 tsp yeast
• 1.25 tsp salt
• 36g sugar
• 57g unsalted butter, cut into small cubes and softened
• 36g dry milk
• 21g potato flakes
• 255g water

Process

1. Mix up the dry team and then mix in the water.

2. Knead. Dough will start out quite a bit sticky, so you don't really need to be afraid of too much flour on the work surface. I typically go until the dough is just the slightest bit sticky and it passes the thumb test.

3. Put the dough ball in a bowl and let rise until it's puffy and a little less than doubled. This usually takes an hour or so on my proofing mat.

4. Rub the inside of the pullman pan and a baking sheet with a cold stick of butter. Turn the dough out onto the baking sheet shape into a log. Roll the log back and forth gently but firmly until it matches the length of the pan and pinch the ends down.

5. Put the dough log in the pan and very gently press to make sure it is touching the sides and gets in the corners. Slide the cover on the pan until the point just before it clicks closed. Let rise for about an hour to an hour fifteen or so until the dough has risen to the lid and is starting to flatten against it. Since you buttered everything up and this is already a buttery dough, you should be able to slide the lid back a little bit to check this.

6. Remember that the lid should be slid onto the pan to the point just before it clicks closed. I clicked it closed on previous attempts and I think this made it harder for air to escape and resulted in rounded corners. Bake at 350°F for 40 minutes or so. My oven tends to be on the longer side of the time ranges when I follow recipes, so adjust accordingly.

It looks, uh... sturdy.

It actually does, yes!

It's really beautiful and fantastic work! I learned some new things today, this Pullman pan and pain de mie! The lid does not seal tightly so no worry closing all the way. Some of the water turns to vapor, some CO2 and vaporized alcohol has to escape as it bakes. You got all the conditions right to fill the pan all the way and it looks delicious!