How I line Pullman pans to bake sandwich loaves

How to line Pullman pan… when I first got my pullman loaf pans/tins I didn’t need to line them but as time has gone on and the coating has started to come away, I find it best to line my pans and this is how I do it.
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I use good quality parchment paper, the paper is already 30 cm wide, which is perfect for folding all the way over the top of the pan, and I cut it to 40 cm long, this makes it a perfect size for doing this. When you finish baking and you remove your loaf from the pan, if you then carefully remove the paper from the loaf you can use it many more times so this does not have to be a one off.
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To make this loaf I used my standard sandwich life process with the wonderful Eight Grain Flour from cotswoldflour.com
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You can find this exact size of Pullman pan that I use in the US from shanassourdoug... which works for all of my recipes in my new book, or find it online in other countries.
The size is 21.5x12.5x11.5cm (8.5x5x4.5”).
For this loaf, I did not use the lid, for many of my other loafs, I do, please refer to my books for more details: foodbodsourdou...

[@silvermoon3486]

Really nice 😊

[@steveolson8812]

Gave this a try today., had a conventional bake planned, but decided to try baking in a bread pan once I saw how you do your paper😀

[@Melindalot]

Very helpful video! I’ve always wondered how to get parchment paper to “do right”. I also make soap in an old bread pan and this will work perfect for that as well. Thanks a lot!

[@foodbodSourdough]

Great news 👍🏻👍🏻

[@kattykakes8135]

Excellent! 🥳

[@foodbodSourdough]

🙏🏻🥰🥰

[@carols_crafting_space]

Thank you. I am going to try this. Did you preheat the oven and what temperature please 🙏

[@foodbodSourdough]

@@carols_crafting_space hopefully the new video helps, the details etc are in the written description 👍🏻

[@jenbabas1665]

Brilliant!

[@foodbodSourdough]

Thank you 🙏🏻🙏🏻

[@gabea.2123]

I do the same, do you poke holes in the paper to line up with the holes at the bottom of the Pullman pan? Thanks!

[@foodbodSourdough]

No I don’t 👍🏻

[@lazydaisydays]

Another question -did you bake with the lid off the tin?

[@foodbodSourdough]

Yes lid off, as the shape shows 👍🏻

[@isfiorentino8491]

Can we score it?

[@foodbodSourdough]

@@isfiorentino8491 you can do whatever you’d like to 👍🏻

[@lazydaisydays]

Hi! I tried making this for the first time, but after the next to the last proofing, it took on a very unpleasant smell. I can’t describe it, except perhaps to say very sour buttermilk. It was really offputting. None of my previous sourdough has ever had that smell. I ended up throwing it away, and I will try again tomorrow. I am wondering if this is even normal.

[@foodbodSourdough]

Hi, it sounds to me like the dough may have over proved, and it which case it’s a normal smell, there was no reason to throw the dough away 🙏🏻

[@lazydaisydays]

@@foodbodSourdough Thank you! I got worried, and was afraid to throw caution into the wind. I am going to try again today. I will report back to you the results. Bread 🍞

[@foodbodSourdough]

@@lazydaisydays okay, fab. Maybe consider why it over proved and what you might need to amend?

[@lazydaisydays]

@@foodbodSourdough I believe I know exactly what I did. I have a “warm feature” on my stove. And it felt too warm at one point and I removed it. I assumed I could use that to warm the bowl slightly. I am simply going to keep it in a warm corner on the kitchen counter where the sun comes in.

[@foodbodSourdough]

@@lazydaisydays okay, great, but don’t place it in warm spaces. You don’t need to add warmth, your kitchen counter is fine.

[@SuzieWarren]

I have yet to find a way to stop the parcement from sticking to the cooked loaf 😢 I guess I’ve eaten a fair bit by now 😳

[@foodbodSourdough]

Oh dear 😞 this will only happen if the parchment paper isn’t good enough quality. But also ensure that it’s parchment paper and no waxed/baking paper. Or it will happen if the dough is very very wet.

[@SuzieWarren]

@@foodbodSourdough How would I know which is a good quality paper as opposed to not good?

[@foodbodSourdough]

@@SuzieWarren if yours is sticking it sounds like you need to try a different one. I use this www.amazon.co.uk/gp/product/B00BOO74EQ/ref=ppx_yo_dt_b_search_asin_image?ie=UTF8&psc=1

[@followme8238]

@@SuzieWarrenhmmm is it possible that you’re using wax paper and not parchment paper? They are similar but different things…

[@charlesbruggmann7909]

Unnecessarily complicated? Why not simply use a spray? Or smear a little bit of oil on the sides of the pan? (my bread tins have smooth sides).

[@foodbodSourdough]

Indeed. But, as I said in my description, my pans used to be fine but have lost their coating so now I need to line them.

[@betsycarey2617]

That's a very good reason. I would prefer not to have grease on the outside of the bread since my oven mitts would get greasy. Also, I bake my loaves in a pan on a stone for half the time. When I remove them to bake directly on the stone, the stone would get unnecessarily greasy as well.

[@followme8238]

The spray oils tend to bake into a gummy film on the pan. You’ll only get that off if you really scrub the pan after each use - and then you’ll be removing the non stick coating. If you don’t remove it all then subsequent layers will bake into a lacquer coating on your pan, which also isn’t non stick. So, sure use spray oils or crisco or butter but plan to replace the pan once in a while. That’s not much of an issue if you only make 3 loaves a year, but if you’re baking bread in a pan frequently it’s a whole different story