Pullman Loaf Tin

D&DD

I just took delivery of one of these babies today
http://fantes.com/images/4009loaf.jpg

I'm going to have a play tomorrow and will post some pics.
DS3 will eat homemade bread but moans if its not the 'right shape' as he loves his perfect corners :rolleyes:

Has anyone else got one? Any hints or tips on using them?

The recipes I've managed to find on the web all say do the dough in 3 pieces although it doesn't actually state why
The size I've bought is almost as big as a supermarket split tin so if it doesn't work out with square loaves,I've not lost anything

Penelope_Penguin

Hi D&DD :beer: No ideas for you, but could you share where you bought this from? It looks just what I'm after :j

Well done on getting your debt down, BTW - noticed that ypu updated your sig recently :A

Penny. x

D&DD

Hi PenPen I got it from Ebay,I searched all over for one too.The seller I bought from said UK but was actually based in Malaysia but having said that it only took less than a week to come so I'm well pleased

janb5

Could it be that you have to divide the dough into 3 as it will increase in volume and they have calculated that it will fill three tins?

D&DD

Jan...I haven't a clue :rotfl: The pics I found show a loaf made from 3 pieces.. It goes by a french name too pain de mie and apparently means sandwich loaf
I'm going to do a double batch of dough and try that as the tins quite long.I don't think a 500g mix will even cover the bottom..I found something somewhere which said don't fill it more than 40% full as it really rises due to the lid so its going to be a fiddly diddly day to see what works best I think.

DS3 is home tomorrow as the heating has broken down in his school and DS2 will be back home by 11,I've got to open the community hall for the parenting class and my parents are coming but I'm determined to try it out:D

thriftlady_2

Ooh I've been after one of these for ages -so I can bake square loaves. I shall await your verdict eagerly.

ravylesley

All right you know my penchant for gadgets and all things kitchen but I've never come across one of these before.After a little googling If I'm right this tin makes a rectangular loaf yes?Which then leads me to the question why? and the next question whats so special about the dough that it has to be put in in three pieces?

Lesleyxx

D&DD

Lol Thriftlady I was hoping you'd used one already so you could give me tips

Righto first experiment of the day...The tin measures 13"x4" approx so going by eye its roughly like 2 1lb loaf tins placed end to end so I've been rummaging for a recipe and think I'll try this one first as it usually cooks up nice and is very similar to the enriched dough recipe in the Panny book.

Egg Bread
2 eggs
8 fl oz milk
2 tblspns butter
4 tblspns sugar
2 tspns salt
1lb 8 oz strong flour
1 pkt easyblend yeast

I'm going to make this up now while his nibs is still sleeping,DS2 and 3 have left for school so if I can get this one done this morning,if its a disaster of epic proprtions I can try another recipe this afternoon

D&DD

ravylesley wrote: »

All right you know my penchant for gadgets and all things kitchen but I've never come across one of these before.After a little googling If I'm right this tin makes a rectangular loaf yes?Which then leads me to the question why? and the next question whats so special about the dough that it has to be put in in three pieces?

Lesleyxx

Lesley I have no clue either :rotfl: I'm just going to wop it in,in one lump and go from there

bellaquidsin

Hi Dee, many year's ago, in another life I had problems with a hole forming when I baked a large loaf. I found splitting the dough into three, or even four, helped to prevent this. I don't do it now though and I don't get a hole either.

Hope your new square loaf is a success, it looks interesting.

Bella.

Gryfon

I know that they're used so that you get a soft crust like in shop bought bread and not thick crusty crust, so I suppose it makes it easier for sandwiches and small child teeth to eat!

I presume the three pieces is something to do with cooking time because of the increased surface area or something. If you chuck just one big lump in it may not cook through, maybe?