These pans taught me so much! 🍞 100% whole wheat sourdough Pullman pan loaf

[@ellyswholegrainsourdough]

Sorry for taking so long to get this video done, but it's here! I had some major breakthroughs through this experience. It makes me think a lot more about how I can foster as much expansion in my loaves as possible (through my various baking tin/pan/pot setups). I hope you enjoy this, and find it useful, even if you never ever intend to bake a loaf of bread in one of these pans! 😄 Please leave a comment and interact with me. I love to hear your thoughts on my creations and videos. Thanks for watching too, Elly x

[@haaa]

Thank you very much for all the great info. How useful this is.

[@sonshinesunflower]

@ellyswholegrainsourdough thanks so much for this! I have the large & smaller Pullman Pans & I will definitely try your recipe in my smaller pan! I love hearing your thoughts, instructions & seeing you actually work~it helps me better follow along without feeling so intimidated! Thank you so very much! ❤ I have not yet started using fresh milled flour, but as soon as the bulk bags of WG White Wheat is gone, I’d like to switch to milling my own! 😊

[@ellyswholegrainsourdough]

I'm so glad you found it helpful. Wonderful!

[@ellyswholegrainsourdough]

Ooh that's exciting! Wow, freshly milled really is next level if you can get a mill. You'll have a lot of fun I'm sure. Thanks for your kind words :)

[@daviddials5750]

I always look forward to your videos. I appreciate your content and your delivery. I’ve been inspired by your common sense approach . You have influenced me to bake in a more relaxed, enjoyable and natural style . Thank you!

[@ellyswholegrainsourdough]

I love that David, thank you. It's so much more fun that way. I've been baking bread at home for 20 odd years now and I still love it because it's not a chore.

[@sfowler1017]

Your videos are so thorough in explaining the effects of all the variables! So helpful ❤

[@ellyswholegrainsourdough]

Thanks. I try to follow what is logical for me :)

[@soulrobotics]

the slices of bread cut perfectly evenly, magister magistrorum!

[@ellyswholegrainsourdough]

Thank you, I've had many years of practice :)

[@annak4314]

😄 I follow your soap making channel and, through your website article, found out about your sour dough channel. I am diving into sour dough world and couldn't be more excited! You are a great teacher and super calming to listen to! Thank you! Greetings from snowy Canada ❄️☃️☺️

[@ellyswholegrainsourdough]

Oh that's so great! Welcome! This is a whole other world of mine! I've been making sourdough for many more years than soap :)

[@tech9370]

Thannks gor putting so much thoughts and so easy to follow. Love your video. You are the breakthru I need . Thanks a lot.

[@ellyswholegrainsourdough]

You are very welcome, thanks for your kind words.

[@justad1018]

Wonderful lassy, just what I was looking for. I make very straightforward bread for myself but I've been making not crossed buns for my niece to put I smile on her face, I'd like to do a nice, soft, goey spiced fruit loaf for her. I think these pans will serve me well. Thanks lassy

[@ellyswholegrainsourdough]

You are welcome 😊

[@dalinaroz]

Thank you so much for this recipe! My favorite ever bread recipe is also from your channel (100% rye), I am so excited to try this one!💖

[@ellyswholegrainsourdough]

Oh that's so good! Have fun. You can make this quite nicely with hard white wheat, or even spelt too.

[@grannyarkue9199]

Love that u use a mixer.I used ur sourdough starter recipe each time and always come out Great 👍🏾.⭐️⭐️⭐️⭐️⭐️⭐️

[@ellyswholegrainsourdough]

Brilliant, thanks for sharing that with me.

[@berriaskmelater8096]

the 5-10 out of pan baking idea is fantastic. Thank You = )

[@ellyswholegrainsourdough]

You're welcome. It makes quite the difference!

[@Carol-dr1mq]

This is brilliant. I've been using the same pullman pans (I own several styles/types of USA Pan pans and the quality is almost heirloom) and love them. I bake gluten free and the narrow shape helps add height plus the pullman top allows the corners to fill in better which makes a lovely loaf. I'm going to try your water trick to see how that works with gluten free doughs and will try popping my loaf back into the oven to puff up. Thanks for a fantastic video!

[@kcbknitter]

This is fantastic. May need to try this with my next bake.

[@ellyswholegrainsourdough]

Thanks so much, have fun!

[@getflourish]

I learned so much, although I’ve been baking sourdough for a while. - using a hand mixer - using water instead of flour on the bench - lower hydration when baking with a tin - finish bake without tin for 5 minutes

[@ellyswholegrainsourdough]

I am so pleased to read this, thank you.

[@ritas6972]

I love that you use fresh milled flour. I do as well. I notice a real difference in water absorption using my fresh milled. Yesterday I made a loaf of 50%whole wheat and 50%white. The loaf absorbed water a lot more than my 100%whole wheat. I think this was partly due to using store bought white flour. I live in a dry area and I think flours dry out a lot here. My favorite grain is Einkorn. I try to mix things up a bit for my gang. I am excited about trying your recipe. I think I will use either Red Fife or Turkey red. Thank you for sharing.

[@ellyswholegrainsourdough]

Sounds wonderful! Thanks, I love to hear about others and their milling/baking.

[@user-ub2md5lo3u]

Just what I been looking for with the pan you used. Thank you 🥰❤

[@ellyswholegrainsourdough]

You're welcome! Glad this was helpful.

[@sandriagutierrez2605]

I always learn something new with! Many thanks!

[@ellyswholegrainsourdough]

You're welcome! So glad you found it helpful.

[@feltlikeitbydebs]

Thanks Elly another inspiring video and what a great tin. Live your passion. ❤

[@ellyswholegrainsourdough]

Thank you, live or love, it's all good! :)

[@dolce9876]

Thank you for posting. I can’t wait to try it.

[@ellyswholegrainsourdough]

You're welcome, have fun!

[@paulachristie7807]

Interesting video, thanks Elly. I like the higher mound with a typical loaf pan. I was thinking of purchasing a Pullman pan but now think I’ll skip it, so thanks for saving me some money. What you don’t need is as important information from videos as learning what you do want to try.

[@ellyswholegrainsourdough]

Exactly! Thanks, I wanted to share my genuine thoughts on the topic. These pans won't be for everyone.

[@JeffO-]

I like the fact that each piece is the same size so I can control calories and serving size. But the heterogeneity may be nice for others.

[@hu_b]

Thanks, your videos are "easy watchers" must be your soothing voice! Don't think I'll be trying this one since I don't need square bread slices but still interesting to watch.

[@ellyswholegrainsourdough]

Thanks, yes I think I'll be baking with these pans with the lid off in future, but it was a fun and very worthwhile exercise for me. Glad you enjoyed it.

[@ellyswholegrainsourdough]

Thanks! Glad you enjoyed it 😊

[@KatMa664]

I have to admit I don’t like the Pullman pans because I don’t like my bread being restricted. I feel like it makes two dents of a loaf. I feel like I’ve got four sides of crust instead of a nice top. I have a pans with the top but it instructs you to only use a small amount of flour. I can’t remember it’s 350 or 450 and that’s it. That way it can rise up nicely inside the pan, have the benefit of covering so it’s not burning, and still have a nice rounded top because it has plenty of room to rise. But I have ended up using the pans without the top and it makes a really nice loaf of bread. And that way I don’t have to worry if I want a little bit more flour. I just take a little piece of foil and put it on the top halfway through baking to keep it from getting too dark.

[@ellyswholegrainsourdough]

I'm with you. I feel the lid restricts the dough too. In fact after making this video I'm convinced that the more room for expansion the better! I always get a better, more open crumb from my free form loaves or ones baked in very hot, preheated pans (dutch oven style). Thanks for your input, it's spot on I think. I do like the lids on these pans for the proofing lid aspect, but will bake with lid off in future!

[@MorningStarLearning]

Thank you for your demonstration! I just purchased a USA Pullman pan for whole-grain bread and I’m looking forward to trying this recipe ! Britta in Wisconsin USA Head Baker and Sourdough Teacher at my Micro Bakery, Castlerock Sourdough

[@ellyswholegrainsourdough]

Thanks Britta! Have fun. Hope my experience gives you a head start.

[@hlegler]

Lefty! 😊 Thanks so much for your video!

[@ellyswholegrainsourdough]

Yes! Mollydooker as my Dad says. Thanks, glad you liked it :)

[@ShelleyhitzTV]

Thank you Elly!

[@ellyswholegrainsourdough]

You're welcome!

[@sarahhancock848]

That's so satifying to watch. :)

[@ellyswholegrainsourdough]

Thanks, glad you found it useful and enjoyable

[@kevinu.k.7042]

Regarding low acidity. Yes, that's my preference too. There are two sorts of LABS in a natural leaven. The type that make acetic acid are more active at 20C - 25C and the type that make lactic acid are more active at 25C - 30C. For that reason I bulk ferment at 26C - 27C. And my breads are never sour. I also keep the starter in the fridge which disables the LABs a bit too. If you bulk ferment too long the yeast becomes less active and that is when the acetic acid LABS are liable to kick in more, giving higher acidity. So could it be fermentation length and not temperature for you? I looked that wheat up - it certainly has great credentials and it has made a lovely loaf. I'm trying not to be envious, we can't get it here. You bake very nicely. Doffing my cap to you. Thanks for the video. It was a great watch.

[@ellyswholegrainsourdough]

Hi Kevin, thanks for your great comment. I think you are right with your LAB temps but for me, every time I ferment (especially final proof) - even if the dough is not too advanced - at warmer temperatures, I get a more sour bread. Cooler temps, always less sour. Perhaps it's my starter, I'm not sure. Often I'm fermenting around 26-27, sometimes a lot warmer (in summer we can easily approach 30C), but in any case, on those hot days it's always a benefit to slow down the process and keep it cooler. It occurs to me that I'm probably helping to keep my dough in the ideal lactic acid fermentation range by keeping it cooler than 27°C! It's all relative, isn't it?

[@kevinu.k.7042]

@@ellyswholegrainsourdough Perhaps you have particularly active acetic acid bacteria in your leaven. They prefer warmer temperatures. Who knows. It isn't 'all relative' these are their temperature windows, but I don't doubt your observations. What you say must be so. The key thing is you have a way to control it to your liking and it makes bread you like. It's a great video and I wish you the best. :)

[@grannyarkue9199]

Thanks I am making this bread tomorrow. have learned so much from u thanks ❤. what do u think about bread machine.❤

[@ellyswholegrainsourdough]

That's exciting! Have fun baking it. Yes, I like bread machines, but their use is a bit limited with sourdough. I made this video about them (with a recipe) a while back kzbin.info/www/bejne/raGVlGyCeap6abs

[@lynmaunsell4062]

Thanks Elly. The pan I have is 7.5 x 4 x 4 inches so I’d have to experiment reducing the ingredient amounts.

[@ellyswholegrainsourdough]

Oh yes! If you work out the total volume of the pan (in metric, as per instructions in this video kzbin.info/www/bejne/fmioY5mIjch0m7s) then you'll find that about 30% of that total volume will be the perfect flour amount for your pan. I hope that makes sense! I used the 30% formula for my pan and it worked great.

[@jenniferstavely-alexander9995]

Perfect!!

[@ellyswholegrainsourdough]

Thanks! Perfect in a kind of restricted way. I'm still not sure I love these pans 🤔

[@rhonda7601]

Love the knife you’re using can you provide a link?

[@ellyswholegrainsourdough]

Sure, it's in here in the bread/baking equipment section www.amazon.com/shop/ellyseverydaysoapmaking

[@jonathanjg]

Lovely video and great tips such as the ground linseed. What do you grease the pans with?

[@ellyswholegrainsourdough]

Thanks. I used cooking spray in this video, but also use this pan release mixture kzbin.info/www/bejne/mXjPf3mXpbidi68

[@JkBee]

Thanks Elly, great video. Is the pan non stick…want a stainless steel

[@ellyswholegrainsourdough]

Yes, it is non stick. I use cooking spray though.

[@rtcredeemed521]

Hi! First, I want to thank you for the math formula that you gave us to figure out the amount of ingredients we need for our bread pans. It was super easy....I think. I bought a pullman pan that it measures 10.5X19X10. My calculations are 598.5 gr.flour 478.8 gr. water 10 gr salt. Will this be correct? Do you normally round your numbers? Side note: I just wanted to share that through some friends from Australia, I met my husband. They played cupid for several weeks, which it was a little uncomfortable, but eventually we went out and we have been married for 27 years and we have two children. I'm originally from México city, and my husband is from Texas. I always love talking with my friends from Australia. I love their accent, but mostly I love their hearts.

[@ellyswholegrainsourdough]

Hi, yes that looks about right for me if you're not using the lid on the Pullman pan. I found those pans quite tricky when using the lid (trying to get a square shape) as you've seen in the video I'm sure. Without a lid I'd use about 600g flour, but with this recipe (lid - square loaf shape) I used 700g. It's not worth being too precise because the flours vary so much, and technique/fermentation etc all make each bake unique. Thanks for sharing such lovely words about your Australian friends. What a great story!

[@rtcredeemed521]

I was making my bread, and I realized that you mentioned adding 75% hydration. Fortunately, I had enough started, and I was able to lower the amount of water. 😬🤪 I do want to use the lid! Thank you for taking the time to reply.❤

[@grannyarkue9199]

Thanks what do u think of silicone pans ❤

[@ellyswholegrainsourdough]

I'm not a fan of silicone pans, I talk about them in this video :) kzbin.info/www/bejne/ZqO6YXWMr653bq8

[@juliewholohan2850]

Great information and your bread knife cuts so smoothly….what brand is it please? Hi from Tasmania.🙌🏼

[@ellyswholegrainsourdough]

Hi Julie, thank you. It's a Victorinox. They are great knives. Here's the link, it's on sale at the moment! This is an Amazon link (I earn from qualifying purchases) amzn.to/3CxpLDX

[@Zimzimhk]

Hi Elly, sorry if someone had asked this question before. Have you tried using shop bought wholewheat bread flour for your recipe? I don't have a flour mill and don't intend to acquire one.

[@ellyswholegrainsourdough]

Yes sure! It works the same way but freshly milled ferments a bit faster I think.

[@kellystevens881]

Hey Elly. I’m getting the bigger US Pullman bread pan for Xmas. I was wondering on how long to bake it for considering it’s a larger tin? Thanks for any advice. Xx

[@ellyswholegrainsourdough]

If it's the same height and length, the baking time is the same. It's only when the loaf itself is thicker, width wise, that you need extra time. Have fun!

[@kellystevens881]

@ thanks Elly for your advice. Yes I can’t wait for Xmas. I’ve calculated using your bakers percentages and it’s a huge 1kg flour. Xx

[@Rosalia81918]

I don’t have a home mill. Can I use King Arthur whole wheat?

[@ellyswholegrainsourdough]

Yes sure!

[@metamud8686]

If there are, as you say, so many tricks etc. to using these Pullman pans, I wonder .. why use them? What's wrong with the traditional pan method? What are the obvious advantages to using a Pullman pan if there's so much more hassle to deal with? Is it just that you are after a 'square' shaped bread ("casino bread" as this particular form is called in The Netherlands)? Or is the bread "better" than normal in any way shape or form? Does it keep longer? I'm just really curious... 😊

[@ellyswholegrainsourdough]

It's purely aesthetic for people who want the square shape. Personally, after this experience, I much prefer the open top pans! Having said that, these can be used without the lid, and they are nice deep pans!

[@OceanFrontVilla3]

It is also very convenient to place the dough in the pan for the second rise, then cover with the lid and then bake it. I make a loaf using about 700 gr flour and bake it in the large 1 kg pulman pan. This results in a loaf with a rounded top that is contained in this tin.

[@OceanFrontVilla3]

Note; I do remove the lid after about 25 minutes, lower the temp a bit, and bake 10 min. more.

[@epidutti7541]

Is it best to use whole linseed or ground as I believe the whole seeds are not digested,but that may be for raw seeds?

[@ellyswholegrainsourdough]

I use them ground, and yes I think that's the best way for them to be digested (I don't think cooking changes it). But sometimes the look is nice to leave some whole.

[@epidutti7541]

@ Yes agree and great video ,thanks for sharing

[@meggo6673]

Do Pullman loaves slice better?

[@ellyswholegrainsourdough]

No, I think they slice the same as any other pan loaf

[@amyschneidhorst1384]

Oh I think I have Pullman loaf pans without the lids!

[@ellyswholegrainsourdough]

Yes, you can get them without the lids.

[@junebug2195]

🙏🏻🌹🙏🏻

[@feltlikeitbydebs]

Oh live or love 😂