Q: What is a Pullman loaf pan?
A Pullman loaf pan is a bread pan with a sliding lid that confines steam as the dough rises, producing a loaf that's square all the way through instead of domed on top.
EV687 - Pullman Loaf Pan
An excellent choice for bread bakers who want to make their own sandwich loaves, this high-quality pan owes its name to baking pans used in the Pullman Company’s rail car kitchens in 19th- and 20th-century America. The pans yielded rectangular, flat-topped loaves that were easier than rounded-top loaves to store in the limited space. Some have noted the pan even resembles the shape of a train car.
It has a removable cover that slides easily over the top edge of the pan, confining most of the steam during baking, preventing large air bubbles from forming in the dough and minimizing crust formation. The resulting loaf, also known as pain de mie or pain anglais, is uniformly square throughout its length and can be thinly sliced, making it ideal for sandwich making. Baking bread in the pan without using the cover yields a standard rounded-top loaf.
Constructed of heavy-gauge steel with an aluminum coating for rust resistance and better heat transfer, the pan has ridges on the bottom and sides to allow air to circulate for even, top-to-bottom cooking. The 13" × 4" × 4" baking surface has a non-stick silicone coating (free of PTFE, PFOA and BPA) that releases foods readily for easier clean-up. Hand wash only.
Made in Pennsylvania by USA Pan, a family-owned business for more than 60 years.
A Pullman loaf pan is a bread pan with a sliding lid that confines steam as the dough rises, producing a loaf that's square all the way through instead of domed on top.
Fill the pan about two-thirds full with dough, slide the cover most of the way closed to leave room for the last of the rise, and bake as usual. The cover keeps the top flat.
No, the non-stick silicone coating releases baked bread cleanly on its own, so greasing isn't necessary.
Yes, sourdough bakes well in this pan. Expect a denser crumb near the top crust, since the enclosed steam limits the oven spring you'd get from an open loaf.
A square loaf is used for sandwiches, since it slices cleanly edge to edge with no domed crust to trim away.
| Materials | Heavy-gauge steel with aluminized coating; PTFE, PFOA and BPA-free silicone non-stick coating |
| Dimensions | 13" × 4" × 4" baking surface |
| Includes | Loaf pan; sliding cover |
| Package Quantity | 1 item |
| Country of Origin | USA |
| Warranty | Lee Valley Satisfaction Guarantee |
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Pullman Loaf Pan
An excellent choice for bread bakers who want to make their own sandwich loaves, this high-quality pan owes its name to baking pans used in the Pullman Company’s rail car kitchens in 19th- and 20th-century America. The pans yielded rectangular, flat-topped loaves that were easier than rounded-top loaves to store in the limited space. Some have noted the pan even resembles the shape of a train car.
It has a removable cover that slides easily over the top edge of the pan, confining most of the steam during baking, preventing large air bubbles from forming in the dough and minimizing crust formation. The resulting loaf, also known as pain de mie or pain anglais, is uniformly square throughout its length and can be thinly sliced, making it ideal for sandwich making. Baking bread in the pan without using the cover yields a standard rounded-top loaf.
Constructed of heavy-gauge steel with an aluminum coating for rust resistance and better heat transfer, the pan has ridges on the bottom and sides to allow air to circulate for even, top-to-bottom cooking. The 13" × 4" × 4" baking surface has a non-stick silicone coating (free of PTFE, PFOA and BPA) that releases foods readily for easier clean-up. Hand wash only.
Made in Pennsylvania by USA Pan, a family-owned business for more than 60 years.
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