You use a caramel color, cocoa and coffee for the color. It might be easier. Would the egg option help or hinder? These loaf pans can accommodate lids that prevent the top of your dough from rising as it bakes. Pull off (pry?) Any of our bread doughs will work in this pan, but some rise more than others, so you will have to adjust the amounts. Unless it calls for a certain malt that is darker?I’ve tasted a great bread in a shop (very dark, crispy outside and very light in the inside). I was wondering if I could make a Pullman loaf of the master Gluten-Free recipe? Free shipping on orders of $35+ or same-day pick-up in store. Thank you. A bitter taste in whole wheat bread can often be from a flour that is a bit rancid. Should it bake at 350? I am having a problem with my last bit of bread from teh fridge tasting a little.. rancid or something. 11222 32 oz. I just can’t shape them properly and have to use copious amounts of flour. I’ve been making artisan breads and rolls with your doughs for over a year now (and love them) but if we don’t eat the artisan loaf that day, by the next day it is dry and/or hard. No matter even if I have closed the container for a few days (could the alcohol smell build up then). I didn’t think to weigh it before. Glad it worked for you.I bake the 100% whole wheat bread recipe (the one with 1/2 cup oil in it, but no sweetening) in the very long pullman pan and my husband has 3 pieces every morning for his triple decker PB&J.

In this post I used a 100% whole grain oat bread from Jeff and I are back on the road to bake pizzas. I have a 7 year old with a mouth full of loose/lost teeth and a mom with dentures… The generation in between love the crusts. I will try your time and temp next week. JeffThanks Jeff, I’m going to give it a go this next week and let you know how it goes. It goes stale before it “grows”…You can get a little 4 1/2 inch pullman pan @ Brown Cookie. Can you recommend a good one? I only open it enough for the prob. Here is a post on determining nutritional information. Because the GF dough doesn’t have as much oven spring you’ll want to use a bit more dough to get the pan full. There’s a lovely gluten free bakery here in Portland called New Cascadia, that bakes nice breads that look like they’re baked in pullman pans, I’m inspired by them to achieve my goal.Not that I’d recommend it, but when I was a poor student in grad school, I improvised a pullman loaf pan from a length of aluminum gutter pipe from the hardware store for about $2, and it worked great.I love your books and have been baking bread from scratch for the last 2 years because of them.Leah: on our FAQs page, click on the item “Storing bread…”Do you bake the bread at 425 or a lower temp when using pullman pan?The temperature of the oven will somewhat depend on the dough you are baking. Makes checking easier.

I can’t wait.I wonder if your recipes turn out well if they are halved? Then I had an inspiration -- instead How did it go? If so, then you can reduce the baking by half. Thanks….I love your books!Brenda: Which dough are you working with (from which book, page number)?After you mix your dough, then let it rise in the bucket for two hours, you’ll place the dough into the pullman pan and let it rise again. 11243 32 oz. Loaf Pan - 1 1/2 lb. Kristin: The other oat-containing recipes in HBin5 are on p. 147 and 191. All rights reserved. It’s a little shorter than you would imagine a ‘sandwich bread’ being. My question is regarding your whole wheat recipes. I hadn’t weighed the entire batch. This lid prevents the top of your bread from rising so it stays in a rectangular shape, making it ideal for slicing and creating your customers' favorite sandwiches. I hope it tastes as good as it looks! Really beats buying supermarket bread.

thanks!I suspect what you are tasting is the fermentation in the dough. Malt is a pale color, so I bet that is more for the flavor than the color. It tastes great but was a bit gummy on the inside. You may need longer baking times but the temperature is the same. Right before closing the lid and baking, I did an egg wash on the top of the loaf and sprinkled with golden flax seeds. Only cooking for 2.One on the way to me, wondering how long you bake the loaf for?It depends on the dough you are using and the size of the pan.