The natural attraction of a Pullman pan lies in its square-shaped pieces. The top crust of each piece is so thin that it will melt in your mouth. Also, each piece is flexible yet subtle. Simply put, just like what we want the sandwich bread to be.
But, how do you get such consistency in shape and taste? The key to achieving this is to use the right amount of flour in the pan. So here comes the fighting part; How Much Dough For Pullman Pan?
Generally, you need to use 1 to 3 pounds of flour, depending on the size of the pan. The type of flour also plays an important role here. Once you know the exact amount of flour to use in a Pullman pan, you can create a perfect square shape.
How to Find the Pan De Mei Dough Weight?
You can find the weight of the flour by considering the upper edge and the lower edge of the dough. Let’s do some math and memorize some numbers. It will help you to understand the exact amount.
Let us consider the dough needed for a 13x4x4 inches Pullman pan. Now begin by multiplying the three dimensions of the pan to get the volume. So, the volume of the pan is 13x4x4 =208.
For white bread dough, multiply the volume 208 by 5 to get the low end of the dough. Low end=208×5 =1040g. Again, multiply the volume 208 by 6 to get the high end. High end =208×6 =1248g.
It is better to consider the middle ground for a fair calculation of the dough weight. Add the high end and low end to find the middle. Then divide the middle by 2 to get the actual dough weight needed for the pan.
Actual dough weight = 1248g + 1040g = 2288g/2 = 1144g.
We can say that this much dough will get you a perfectly square loaf. Depending on the flour you used and the environment, you may sometimes need to adjust a little.
If your loaf of bread tends to rise more miniature, use the high-end weight for the dough. It’ll surely give a perfectly-square bread.
Determine the Volume of the Pan:
To understand how much flour you need, you should first determine the volume of your pan. But how to do this?
The pan comes in two shapes, with a lid, and without a lid. So the levels can vary according to the different types.
To measure the volume, you need to consider the height of the pan, the lower length of the inside and the width.
Check out the below image so that you can easily measure the pan.
Does This Equation Apply to All Types Of Bread?
The above equation is applicable for white bread. Many have got beautifully-baked square bread through this equation and using white wheat flour. However, different types of flour have different rising levels.
For example, 100% whole wheat is denser and will need more dough to fill the same volume. The dough type is not only the deciding factor. Here, the size of the pan also needs to take into consideration.
The amount of ingredients varies for different types of bread. Let’s examine some samples in the image below for a clearer idea.
Additional Tips: We are talking about measuring the volume of the pan, but you know that your pan should be cleaned properly after baking. Otherwise your pan can get rusty and it is quite difficult to clean rust stains from baking pan.
How Much Dough for Pullman Pan?
As we already mentioned, it will depend on the pan’s size and the dough type. The dough made with whole grains will rise less. It means you need more dough to fill the Pullman pan.
On the other hand, dough made with white flour will rise more. So, you need less dough to fill the pan. For a traditional bread (using commercial yeast/sourdough), take 5-6 times more dough than the size of the pan.
The table below includes standard sizes of Pullman pans and dough weights for whole wheat and white wheat.
|Pullman pan size||Whole wheat dough weight||White wheat dough weight|
How Much Grams of Dough Per Liter?
Most people count grams of dough per liter of volume. In fact, it is an accessible way to find the exact dough weight for Pullman pans. We have researched to see the amount of dough (in grams) per liter of Pullman pans.
The followings are some of the findings of the research. You can follow these to find how much dough to use in a Pullman pan.
For the regular crumb,
- 245g of dough per liter of Pullman pan with lid.
- 260g of dough per liter of Pullman pan without lid.
- For the denser crumb,
- 275g of dough per liter of Pullman pan with lid.
- 290g of dough per liter of Pullman pan without lid.
Sample Recipe for a 13x4x4-inches Pullman Pan
Let’s see a sample recipe to learn how to make a sandwich bread in a Pullman pan.
- White flour – 575g
- Warm milk – 175g
- Warm water – 200g
- Honey – 25g
- Soft butter – 85g
- Active dry yeast – 7g
- Salt – 10g
Total dough weight = 1077g
- 13x4x4 – inches Pullman pan
- Large mixing bowl
- Bit of oil to use in the bowl and Pullman pan
- Add yeast and honey to the milk and mix it well. Wait for 5-10 minutes so the yeast gets activated.
- Take the bloomed yeast mixture and water into the bowl. Add flour and salt to it. Once the mixture is combined well, add butter and mix it until it is thoroughly combined.
- Knead the dough for another 5-6 minutes and make a large ball. Let it sit for 3 minutes without covering. Then knead again for another 3-5 minutes. Make sure the dough is smooth and pliable.
- Make a ball again and keep the dough in an oiled bowl. Cover it with a plastic wrap or a towel. Let it sit for 1-1.5 hours.
- Place the raised dough on a non-floured work surface. Use a little flour on the surface if the dough seems too sticky. Then, degas dough to remove any air bubbles.
- Give the dough a rectangle shape so it fits your 13-inches Pullman pan. Meanwhile, brush oil and then flour into the pan and lid. Roll the dough and place it in the pan. Leave the dough to rise.
- Wrap the pan with a towel or plastic wrap and let it sit for a 30-minutes-1 hour. Make sure there is one-inch space left from the top of the pan.
- Preheat the oven to 380oF, then place the dough in the oven. Bake it for 45 minutes.
- Once done, open the lid a little. Let it cool for 10 minutes. Then, remove the cover and take the loaf out of the pan. If you use a Bundt pan for baking, then you should also know how to remove the cake from Bundt pan.
- Allow the loaf to cool onto a cooling rack. Enjoy your perfectly baked, square sandwich bread.
Hopefully, you’ve got an idea of how to start your bread baking journey in the right amount to avoid mistakes. You can try this measure for your next Pullman bread.
A perfectly uniform square bread would come out of the oven whenever you bake. Making your go-to daily sandwich bread has now become as easy as pie. So, give it a try!