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thomassavarino badge: Community Member

Need a recipe for a 16" loaf pan

Hi
I got a beautiful 16" covered loaf pan for christmas, suitable for making a
pullman loaf, I think.
now all I need is a recipe.
are there specific recipes for pullman loaves? I don't have any experience
with covered pan baking.

thanks
happy new year

Replies to This Discussion

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omaria
  • Reply by omaria on January 02, 2012 at 12:34 am
  • badge: Community Member

Wow those pans are getting bigger and bigger. There is a post on Questions and Answers I brought back up for you, They talk about recipes and Mel from KAF gives advice how to figure out for big Pulman.

sandra Alicante

Hehehe! Me too! 15 1/2 inch!

I used my standard white recipe with 1 kg flour, and put in about 200g of some granary dough too. Think I may be able to get away with just the 1 Kg recipe though. The tin needs to be just over 1/3 full. Cover with film, leave to rise until about an inch from the top. Remove film, slide on lid. Put in pre heated oven. My tin has steam holes in base, left lid on for all of cooking time,came out very well. (Greased pan with pan grease recipe first!)
http://www.sandrascookbook.com/recipe.php?id=62

Above link to recipe for bread - ignore shaping for rolls and shape as a loaf.
Baked at 200c Fan oven, for 55 min - internal temp around 96c.

Somewhere in previous thread mentioned there is a link to pics of finished loaf.

sandrascookbook.com

kittykat3308

http://www.kingarthurflour.com/recipes/pain-de-mie-recipe

Go to this link for King Athur's Pullman Loaf AKA Pain De Mei

It is delicious

Blessings,
Kat

PaddyL
  • Reply by PaddyL on January 03, 2012 at 1:00 pm
  • badge: Community Member

Julia Child's recipe for pain de mie is a good one for that size pan. I think it's on Martha Stewart's site, but if not, I could post it for you.

thomassavarino

well, I'm doing an experiment right now, and I'm a little worried about it.
I used the KAF pain de mie recipe, but I accidentally used whole wheat flour.
I think the amount of yeast in the recipe (2 teaspoons?) isn't enough to
get a good rise, and I'd say I'm about to make a brick. I'll give it another
hour to rise, hoping for the best.
Now I need advice about a rescue plan. What do I do in this situation?
make crackers? Get out the polyurethane and make a doorstop?
best

sandra Alicante

I have no idea if it would work but have you thought of dissolving some yeast in the tiniest amount of flour and liquid and putting it back to kneading stage?

Is that not sort of what happens with sourdough? (Maybe in reverse!) :)

If I was pretty sure I'd get a brick otherwise, I'd give it a try!

sandrascookbook.com

kidpizza
  • Reply by kidpizza on January 22, 2012 at 4:17 pm
  • badge: Community Member

THOMASSAVARINO:
Good morning. Thomas I scrutinized this recipe. This is what I found. Even for employing all W.W. flour the amount of yeast is acceptable. However Thomas as you know, WW flour requires more hydration than white flour as a rule. The hyration for WW four is more like in the area of 68/72%. This recipe is okay for white flour although slightly low at approx 59.5% I would have liked to see it at more like 61/62%. I believe this is the problem Thomas, Whereas,
the salt amount is okay but it is at it's highest limits. When we couple that together with the amount of sugar which is quite a bit it is interefering with the action of the yeast. You see Thomas you are at a low area in hydration as it is. The sugar & salt together are competing for the amount of hyration so that they can do it's thing. In order for sugar & salt to work it requires a liquid (WATER) When this occurs the yeast always loses. The sugar is not a requirement in a yeasted lean bread dough. It is a option. You can omit it or reduce it by half if you like.

Thomas good luck to you & enjoy the rest of the day my friend.

~KIDPIZZA.

hickeyja
  • Reply by hickeyja on January 22, 2012 at 4:29 pm
  • badge: Community Member

If you are still in the first rise, you should be ok. Try doing a couple of stretch and fold processes. Let the dough rise until the dough holds an impression for 5 seconds. Then shape and let rise again. The rise will probably take longer, but a warm location, like in the oven with a light on, or on top of the refrigerator will help.

If you have already shaped the loaf, just let it go longer. Two to three hours is ok, so long as you don't let it over-proof.

If all else fails, there are croutons, fresh bread crumbs or bird food. Jan