GM 🌞

I just got myself a Pullman bread pan (the tall rectangular one with a sliding lid—you often see it for shokupan or Japanese milk bread) and I’m pretty excited to give it a try!

For the first run, I used my usual sourdough, so of course there are some adjustments to figure out like dough volume, baking time, and shaping. What I like is how convenient it feels—the loaf traps steam inside as it bakes, almost like a mini Dutch oven. So if you’re usually baking in the oven, this might be something fun to experiment with. I normally do open bakes, so I can’t say how much of a difference it makes overall, but I will say: way less fuss with steaming!

The one challenge, though—shaping the dough and getting it into that narrow pan with those tall, straight sides. Let’s just say high-hydration dough doesn’t exactly make it easier, and I was definitely juggling a slippery situation. 😂

Even with things to work on, the crust came out nice and crispy, singing that beautiful sound as it cooled. I’ll let it rest and see what the crumb looks like soon.

Anyway, I’ll keep practicing until I get the hang of it!

Wishing you all a happy and peaceful Sunday!

#foodstr #sourdough