I was gifted a 9 inch pullman loaf pan and after many attempts, I finally filled the corners!

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[–] 69 points 3 weeks ago (4 children)

That's the most uniform loaf of bread I've ever seen, nice work!

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  • [–] 27 points 3 weeks ago (2 children)
  • [–] 15 points 3 weeks ago* (last edited 3 weeks ago)

    so that's what those are.. til and lol. mom had a bunch of those in the basement on some shelves. they were just bins for 'stuff'. gonna guess that's also how the square 'sandwich' and 'texas toast' breads are baked, too.

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  • [–] 35 points 3 weeks ago (4 children)

    Huh, that's absolutely surreal. My brain is struggking to even recognise it as bread

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  • [–] 29 points 3 weeks ago (1 child)

    Minecraft might be calling to check legitimacy.

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  • [–] 25 points 3 weeks ago

    Bake another few thousand and you're well on your way to building your own house.

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  • [–] 25 points 3 weeks ago (1 child)

    Are you going to eat it like this? :-)

    Very nice looking loaf. Congrats!

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  • [–] 23 points 3 weeks ago (8 children)

    Why do I feel people will start worshipping this bread brick?

    Also OP, this is lemmy, please show a slice of it toasted with beans. Thank you 😊

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  • [–] [S] 20 points 3 weeks ago (7 children)

    I can assure you that the false idol is soft and delicious.

    Best I can do on the bean front is to slap some leftover chili on it.

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  • [–] 2 points 3 weeks ago (6 children)

    Sounds acceptable, probably even better than baked beans.

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  • [–] 2 points 2 weeks ago (5 children)

    I may just now be noticing at age 37 that I have probably never consumed a bean that has been baked.... Surely they aren't baking beans before they put them in cans, and Ive never but them in an oven. Closest I can think is that the beans used for chocolate are sun baked?

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  • [–] 2 points 2 weeks ago (4 children)

    I think they were baked before industrial processing? Dunno. I've seen some old dude in Texas (he was in Texas, I was in front of my TV) baking beans in a dutch oven with bacon and onions and whatever and I drooled all over myself.

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  • [–] 2 points 2 weeks ago (3 children)

    Yeah it appears the ones that come dehydrated mostly get to that point while still on the plant, and the ones in a can don't need to be do to the canning process. I've never tried growing beans (outside green beans). Maybe I'll see if it's as tedious as it sounds like it is.

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  • [–] 2 points 2 weeks ago (2 children)

    I've never tried it, but apparently growing beans is pretty easy. It's the getting three seeds out of the pod that takes effort.

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  • [–] 2 points 2 weeks ago (1 child)

    Apparently I just didn't realize I could have left the beans there to dry out... I just ate them all when they were ripe. Don't know why that didn't cross my mind.. now I want to know what black beans and such taste like when they are in their ripe state.

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  • [–] 14 points 3 weeks ago (1 child)

    Buddy that’s a paving stone that you put on a cooling rack.

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  • [–] 12 points 2 weeks ago

    It looks, uh... sturdy.

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  • [–] 12 points 3 weeks ago (6 children)

    I love my pullman pan and the nice dense loaf, but no one else around me seems to! 😅

    They seem to think it's too close to plain store bread or they don't like that it's homemade bread without the crusty outside. Thus it doesn't get as much use as I'd like, sigh.

    Always enjoy running into other pullman fans in the wild though!

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  • [–] [S] 7 points 3 weeks ago (1 child)

    I was raised on white bread, so this definitely scratches an itch for me. Luckily everyone I live with is fine with whatever I want to make.

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  • [–] 9 points 3 weeks ago

    That's what I don't get. I was raised on Wonder type bread, and to me, this is the gourmet version of that. They all act like this is too fancy for white bread but too boring for fancy bread.

    No accounting for taste with some folks! 😉

    Maybe I'll bust out my pan and make a loaf this weekend. I will enjoy it by myself if that's what I gotta do!

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  • [–] 11 points 2 weeks ago (1 child)
    [–] 10 points 3 weeks ago

    For centuries mankind has yearned to know the precise volume measurements of a humble bread

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  • [–] 7 points 3 weeks ago

    All in all, it's just another...

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  • [–] 7 points 3 weeks ago (2 children)

    I'm impressed by the perfect brown of the crust. How do you check, when it's hidden by the lid?

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  • [–] 7 points 2 weeks ago

    That is some Minecraft bread if I've ever seen it.

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  • [–] 7 points 3 weeks ago (1 child)
  • [–] 6 points 3 weeks ago

    That thing's got corners sharp enough to slice other loaves!

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  • [–] 5 points 2 weeks ago
    [–] 5 points 2 weeks ago (2 children)

    Just don't start building a house with it, decorating with confectionery embellishments and luring children in to be your slaves/future meals.

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  • [–] 5 points 3 weeks ago

    A brick of bread... A brid? A break?

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  • [–] 5 points 3 weeks ago (1 child)
  • [–] 4 points 3 weeks ago

    Now you have me wanting croutons...

    1. Take a fluffy egg pullman loaf (I don't know, I'm not a baker. The bread company just calls it 'egg pullman')
    2. Chop it into 1in/2.5cm cubes
    3. Douse it in butter and a bit of seasoning
    4. Chuck it on a sheet pan and stick it in the oven on low until dry

    They crunch when you bite them and then melt in your mouth...

    Fun fact! The pullman loaf is named after a railroad guy who wanted more efficient storage in his dining cars. He developed the lidded pan so that he'd have consistent bread that packed densely.

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  • [–] 3 points 3 weeks ago

    That's perfectly shaped!

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  • [–] 3 points 2 weeks ago*

    That's a nice brick of bread.

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  • [–] 4 points 3 weeks ago (5 children)

    That is a nice brick of bread. How did you get the top so flat?

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  • [–] 6 points 3 weeks ago (4 children)

    Oh I looked it up. These pans have a lid. UuU

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  • [–] 12 points 3 weeks ago (3 children)

    From the Wikipedia page:

    European breadmakers began using square lidded pans in the early 19th century to minimize crust. Railway service pioneer George Pullman chose the loaf for use on his Pullman railcars for efficiency reasons.[2] Three Pullman loaves occupied the same space as two standard round-topped loaves, thus maximizing the use of space in the small Pullman kitchen.[3]

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  • [–] 4 points 3 weeks ago (1 child)

    I'm certain that I have never heard of Pullman before, yet I just learned about both his railcars and square bread in the span of three days. It's been an exciting week.

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  • [–] 2 points 2 weeks ago* (1 child)

    As a bread technologist by first education, this is an awesome brick!

    Bet you'll have wonderful toast with it. But also, we need the picture of a crumb!

    P.S. Found it! Looks decent, now the goal is to make pores more even! A tiny bit of extra butter should do the trick ;)

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  • [–] 1 point 3 weeks ago

    You are now obligated to make a bunny chow

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  • [–] 2 points 2 weeks ago

    It's amazing, it looks like it didn't rise a single millimeter.

    This is what Minecraft in real life must look like

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  • [–] 2 points 2 weeks ago (3 children)

    Whats your recipe?

    Have a pullman pan and i would love to have a crack at this

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  • [–] [S] 6 points 2 weeks ago (2 children)

    Ingredients

    • 360g AP flour
    • 2 tsp yeast
    • 1.25 tsp salt
    • 36g sugar
    • 57g unsalted butter, cut into small cubes and softened
    • 36g dry milk
    • 21g potato flakes
    • 255g water

    Process

    1. Mix up the dry team and then mix in the water.

    2. Knead. Dough will start out quite a bit sticky, so you don't really need to be afraid of too much flour on the work surface. I typically go until the dough is just the slightest bit sticky and it passes the thumb test.

    3. Put the dough ball in a bowl and let rise until it's puffy and a little less than doubled. This usually takes an hour or so on my proofing mat.

    4. Rub the inside of the pullman pan and a baking sheet with a cold stick of butter. Turn the dough out onto the baking sheet shape into a log. Roll the log back and forth gently but firmly until it matches the length of the pan and pinch the ends down.

    5. Put the dough log in the pan and very gently press to make sure it is touching the sides and gets in the corners. Slide the cover on the pan until the point just before it clicks closed. Let rise for about an hour to an hour fifteen or so until the dough has risen to the lid and is starting to flatten against it. Since you buttered everything up and this is already a buttery dough, you should be able to slide the lid back a little bit to check this.

    6. Remember that the lid should be slid onto the pan to the point just before it clicks closed. I clicked it closed on previous attempts and I think this made it harder for air to escape and resulted in rounded corners. Bake at 350°F for 40 minutes or so. My oven tends to be on the longer side of the time ranges when I follow recipes, so adjust accordingly.

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  • [–] 1 point 2 weeks ago

    It's really beautiful and fantastic work! I learned some new things today, this Pullman pan and pain de mie! The lid does not seal tightly so no worry closing all the way. Some of the water turns to vapor, some CO2 and vaporized alcohol has to escape as it bakes. You got all the conditions right to fill the pan all the way and it looks delicious!

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  • [–] 2 points 3 weeks ago* (last edited 3 weeks ago)

    Brick's more precise than an atomic clock

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  • [–] 2 points 2 weeks ago

    I wanna eat that so bad

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  • [–] 2 points 2 weeks ago

    A forbidden snack that's not forbidden.

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  • [–] 2 points 2 weeks ago* (last edited 2 weeks ago) (1 child)

    Even loaves of bread in Vintage Story aren't that blocky. Well done!

    I assume you proofed in the pan, and used some sort of lid?

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  • [–] 2 points 3 weeks ago

    Looks great! As long as it isn’t hard as a brick too!

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  • [–] 1 point 2 weeks ago

    A brick o'bread...

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  • [–] 1 point 2 weeks ago

    This is what should be called modern art.

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  • [–] 1 point 2 weeks ago

    Low-poly bread. Ready to go in the next PS1 graphics indi-game!

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  • bread is just toast that hasn't been cooked through

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