ugh your bread always comes out so PRETTY. I can almost never fault my flavor but my boule-shaping and loaf-razing skills are pretty pathetic. I probably need more flour and one of those fabric-lined baskets. Alas.
Replies
I have the basket. It makes a difference, sadly. If you decide to go that way I can recommend my favorite (spruce pulp). And thank you!
aug 31, 2025, 9:07 pm • 1 0 • view
Bread baking is the most equipment-dependent hobby I have ever had, which is funny since it’s such a human basic? Anyway I’ll have to stop being obsessed with my pullman pan first. Did you know that if you want a more sandwich-shaped loaf, you can use a pullman pan basically like a Dutch oven?
sep 1, 2025, 5:50 pm • 2 0 • view
?? Explain! I usually put it in with the lid on and remove the lid with 10m left to go for browning. You *can* but the equipment is just so much fun to play with … 😀
sep 1, 2025, 6:06 pm • 0 0 • view
nah I think you’re doing it right, but I find that it holds in steam and produces rising and a crispy crust like a Dutch oven in comparison to a non-covered bread pan
sep 1, 2025, 11:48 pm • 1 0 • view
left, open bread pan, right, pullman pan. same dough, same fermentation process, same everything
sep 1, 2025, 11:51 pm • 2 0 • view
Amazing what a closed box can do.
sep 2, 2025, 12:16 am • 2 0 • view
Right?? I screwed up the dough tbh, and yet you wouldn't know it from looking at the loaf on the right!
sep 2, 2025, 5:16 am • 1 0 • view
I always throw the linen lining out of my banetons.
aug 31, 2025, 9:09 pm • 1 0 • view
You get much better lines that way for sure.
aug 31, 2025, 9:11 pm • 2 0 • view