Old Fashioned Bread Tin- advice please?

sunset_gold

I bought what was described as a baking bread tin for just £2.99, a bargain I thought. It is like a big loaf tin, but it came with a slide on metal lid. It is 17" long, 5.5" wide and 6" high. I have just put my dough in the tin for it's second proving and now am wondering if I am supponed to bake the dough with the lid on or off?

Does anyone use one of these bread tins or does anyone know anything about them........some advice please?

Thanks.

ubamother

Sounds like a pullman tin - good bargain for that price. I'm pretty sure you cook with the lid on - that's what give the bread a squared off finish - supposed to be like sandwich bread.

sunset_gold

ubamother wrote: »

Sounds like a pullman tin - good bargain for that price. I'm pretty sure you cook with the lid on - that's what give the bread a squared off finish - supposed to be like sandwich bread.

Thank you for such a fast reply ubamother, it's lovely to know there's someone out there when in need..............
A pullman tin? Never heard of it but it looked too good a tin to walk away from. Should I oil the lid do you think?

PasturesNew

Yes, a Pullman tin is what it sounds like. So you can create squared-off rectangular loaves.

You can bake a loaf in it without the lid, but put the lid on and it stops the top rising so you can make square slices from the loaf.

http://images.google.co.uk/images?hl=en&source=hp&q=pullman%20baking&um=1&ie=UTF-8&sa=N&tab=wi

Woofles

Well you learn something new everyday and guess what google found, yep a link on here

http://forums.moneysavingexpert.com/showthread.html?t=1310719

this site never ceases to amaze me.

debtmuncher

oh that sounds lovely, quite fancy one of these as well. where did you get it?

sunset_gold

Wow.....! So much information, thank you Woofles for passing on the link, my dough is just about double in size in the tin now, but nowhere near to the top of the tin. The recipe I am using is from my mothers old cook book, The Good Housekeeping Step-By-Step Cook Book (1980) and uses 1 and half lbs of flour. I will try out some of the recipes in the thread after this one is done. The pics in the thread look yummy!

sunset_gold

Well it looks good, didn't reach the top though so need to use a bigger recipe and the one I was following said to cook on 230 degrees so it is quite golden and crusty at the moment. Have covered it in a tea towel in the hope it softens up the crusts.

Also, when I turned it out of the tin, I didn't pay £2.99 for it, I paid £2.49! What a bargain. I picked it up in a newish store called WHAT! Never heard of them, but it sprung up where a Focus used to be on a small retail park.

I am now trying the no knead recipe at the beginning of the thread Woofles found. Definately going to use it more and try lots of recipes, only thing is that it only just fits in my oven with only one tray in it so I can't cook anything else at the same time. Luckily we are in the middle of a kitchen revamp and the plan is to get a 900mm wide oven early next year, just in time for the winter with lots of HM bread & HM soup, yum!