My goal is to make a loaf that resembles the iconic Japanese shokupan, that soft, dense, slightly sweet and perfectly square loaf that is ubiquitous in Japanese kissaten. Indeed, I never saw a loaf of American style white bread when I was living in Japan.
On a whim (who needs perfectly square bread, anyway?) I bought a Pullman loaf pan. You know, it has a lid. I assume that one does the final proof with the lid closed, otherwise you couldn’t close the lid for baking. But I also imagine that one could place the proofed dough into the pan, press it down just a little, and the close the lid and bake.
Do any of youse have experience with a Pullman loaf pan? Please! Share!
On a whim (who needs perfectly square bread, anyway?) I bought a Pullman loaf pan. You know, it has a lid. I assume that one does the final proof with the lid closed, otherwise you couldn’t close the lid for baking. But I also imagine that one could place the proofed dough into the pan, press it down just a little, and the close the lid and bake.
Do any of youse have experience with a Pullman loaf pan? Please! Share!