Baking a Proper Pullman Loaf
The Pullman pan acts like a cage. By forcing the dough to hit the lid as it expands, you create a bread with a consistent, velvety texture that stays soft for days and slices without crumbling.
Watch the rise, not the clock.
The tightness of your crumb depends on the final proof. If you let it rise too high before covering, the loaf will push the lid off or develop a crater.
- Pullman loaf pan with lid (approx 13x4x4 inches)
- Stand mixer with dough hook
- Digital scale
- Bread lame or razor blade
What goes in.
- 500gbread flour
- 325gwarm water (80°F)
- 10gfine sea salt
- 7ginstant yeast
- 30gunsalted butter, softened
Timing the Lid
You must wait until the dough reaches 3/4 of the way up the pan before closing the lid. If it reaches the top too early, the bread won't have enough tension to square off correctly.
The method.
Mix the dough
Combine flour, water, salt, and yeast in the mixer bowl. Knead on low speed for 5 minutes, then add the butter and continue until the dough is smooth, elastic, and clears the sides of the bowl.
Bulk fermentation
Place the dough in a greased bowl, cover it, and let it rise until doubled in size, roughly 90 minutes.
Shape and tension
Turn the dough onto a floured surface. Fold it into a tight cylinder the same width as your pan. Roll it tightly to ensure no large air pockets remain.
Final proof
Place the cylinder in a greased Pullman pan. Cover with a damp cloth and watch closely. Once the dough hits the 3/4 mark, slide the lid on.
Bake
Bake at 375°F. Start with the lid on for 30 minutes. Remove the lid for the final 10-15 minutes if you want a crustier exterior, though a traditional Pullman is often baked lid-on the entire time for a pale, soft crust.
Other turns to take.
Milk Bread Pullman
Replace the water with whole milk and add 20g of sugar for a softer, slightly sweeter crumb.
Whole Wheat Blend
Substitute 150g of bread flour with finely milled whole wheat flour for a nuttier flavor profile.
When it doesn't go to plan.
Lightly grease the inside of the lid with neutral oil to ensure the bread doesn't stick as it expands.
If the dough looks like it is rising unevenly, rotate the pan halfway through the bulk proof.
Let the loaf cool completely on a wire rack before slicing; cutting while warm will cause the soft crumb to compress and turn gummy.
The ones that keep coming up.
Can I bake this without the lid?
You can, but it will become a standard sandwich loaf with a domed top. The lid is specifically for creating the square profile.
Why is my loaf dense?
The dough likely didn't ferment long enough or the protein content of your flour is too low. Ensure your yeast is active and the dough is doubled before shaping.
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