Why do Pullman loaf pans have lids?

The lids help ensure that the resulting loaf has the thinnest possible crust.

How do you unmold a loaf made in a Pullman pan?

If you’ve sufficiently greased your pan, the loaf should simply fall right out when you turn the loaf pan over and knock on the bottom. If the bread is stuck at any point on the sides, use a thin plastic spatula (to avoid scratching the pan) to help gently release the sides of the loaf from the pan.

Do I need to grease a Pullman tin?

If your tin does not have a nonstick liner, then yes, you should grease the interior with a neutral-flavored oil. Even if it has a nonstick liner, greasing the interior will ensure that the loaf will come out easily after baking.

Can I mix this dough by hand?

Yes, but adding in the butter can be challenging. I'd follow the same mixing procedure above but knead the dough using slap and fold (French fold) on the counter.

Why is my loaf rising erratically and splitting at the top when it's baked?

This can be a sign of under-proofed dough. Make sure you give the dough sufficient time in bulk fermentation and proof. If your kitchen is cool, your dough might need more fermentation time!

Can I use white sugar instead of honey?

Yes; in fact, that's actually more traditional than my approach. I would say start with 5% sugar in the dough and adjust up/down to your liking. Note that high percentages of sugar can impede natural fermentation, so the dough might require more time in bulk fermentation and/or proof.

Can I proof this dough overnight in the fridge?

You certainly can, just know that the result might be a bit sourer than what I intended here. Fermentation will continue in the fridge overnight, even though dramatically reduced, and will likely lead to more of that signature tang that you get with natural leavening.

Can I halve this recipe and bake only one loaf?

Yes! Halve all the ingredients in the recipe above (as described in my post on baker's percentages ) and proceed as indicated.

How much dough goes into a large Pullman loaf pan?

To bake this sourdough Pain de Mie in the large Pullman pan (13” long), I would scale the dough up to 1200g per loaf. When shaping, divide the dough into three equal-sized balls and shape them tightly. Then, place them into the pan side-by-side. Shaping the dough in this way (similar to how I shape a shokupan ) will help prevent any sagging or collapsing while the loaf is baking.

Pain de Mie Sandwich Bread | The Perfect Loaf

Description

My sourdough pain de mie sandwich bread is pure white bread in all its glory–and it’s the toast lover’s best friend. Each slice is remarkably soft and light, with the thinnest possible crust, but when toasted, the slice crisps and frizzles in an absolutely ideal fashion.

Ingredients

Levain

71g white flour (medium-protein white flour or all-purpose flour)
71g water
7g ripe sourdough starter, 100% hydration

Autolyse

764g white flour (medium-protein white flour or all-purpose flour)
184g whole milk
305g water 1
149g ripe levain

Main Dough

100g unsalted butter
25g water
58g honey
15g fine sea salt

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Instructions

Levain – 9:00 p.m. (overnight)
Mix the levain ingredients in a jar and leave them covered at a warm temperature, 74-76°F (23-24°C), to ripen overnight.
Autolyse – 8:30 a.m.
Warm or cool the autolyse water (see page 138 on how to calculate) so the temperature of the mixed dough meets the DDT for this recipe. Place the flour, milk, water, and ripe levain in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until just incorporated. Cover the bowl and let sit for 30 minutes.
Mix – 9:00 a.m.
Cut the butter into ½-inch pats. Set aside. To the bowl of a stand mixer fitted with the dough hook attachment, add the flour, water, milk, honey, salt, and ripe levain. Mix on low speed (STIR on a KitchenAid) for 2 to 3 minutes until the ingredients come together and no dry bits remain. Next, mix on medium speed (2 to 3 on a KitchenAid) for 4 to 5 minutes until the dough smooths and begins to cling slightly to the hook. Turn the mixer on low speed (STIR on a KitchenAid) and mix for 2 to 4 minutes until the dough gains more strength and begins to cling once again to the dough hook. Next, with the mixer running, add the room temperature butter, one pat at a time, waiting to add each pat until the previous one is fully absorbed. Adding all the butter will take 5 to 8 minutes. Transfer the dough to a bulk fermentation container and cover.
Bulk fermentation – 9:15 a.m. to 1:15 p.m. (4 hours)
At a warm room temperature, 74-76°F (23-24°C), bulk fermentation should take about 4 hours. Give the dough 3 sets of stretches and folds at 30-minute intervals where the first set is 30-minutes after bulk fermentation start.
Divide and preshape – 1:15 p.m.
Scrape the dough out of the bulk fermentation container, divide it directly in half, and preshape each half into a taut round. Let rest for 30 to 35 minutes.
Shape – 1:45 p.m.
Shape one round into a tight tube, and place in the pan seam side down. Repeat with the other piece of dough. Cover the pans with a large, reusable plastic bag and seal.
Proof – 2:00 p.m. to 4:45 p.m.
At warm room temperature, 74-76°F (23-24°C), this dough should take 2 hours and 45 minutes to fully proof. If your kitchen is cooler, expect it to take longer.
Bake – 4:45 p.m.
Place an oven rack in the bottom-third of the oven, and preheat the oven to 425°F (220°C).
Place the pan into the oven and bake for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes. The loaves should have internal temperatures of around 204°F (95°C). Remove the pans from the oven, uncover, and let the loaves rest in the pan for 10 minutes. Then, turn the loaves out onto a wire rack and let cool completely, 1 to 2 hours.

Notes

Use the Pullman pan lid for a thinner crust.