The Pullman pan trades a lofty crown for square slices, thin crust, and a close, even crumb. The key is pan fill and proof height: slide the lid on while the dough still has room to expand, not after it has already reached the roof.
Ingredients
- 375 g fresh-milled hard white wheat flour
- 125 g organic bread flour
- 315 g water or whole milk, divided
- 25 g nonfat dry milk, optional but recommended
- 30 g honey
- 35 g unsalted butter, very soft
- 10 g fine salt
- 7 g instant yeast
- Butter or neutral oil for the pan and lid
Baker’s percentages
| Ingredient | Weight | Baker’s percentage |
|---|---|---|
| Fresh-milled hard white wheat | 375 g | 75% |
| Organic bread flour | 125 g | 25% |
| Water or milk | 315 g | 63% |
| Dry milk | 25 g | 5% |
| Honey | 30 g | 6% |
| Butter | 35 g | 7% |
| Salt | 10 g | 2% |
| Instant yeast | 7 g | 1.4% |
Method
- Combine both flours, dry milk, and 295 g liquid. Rest 20–30 minutes.
- Add honey, butter, salt, and yeast. Mix 8–10 minutes, adding reserved liquid only if needed.
- Bulk ferment until 60–75% larger, 60–90 minutes.
- Grease the 10×5-inch Pullman pan and the underside of its lid. Shape the dough into a tight log that reaches the pan ends.
- Place seam-side down. Proof uncovered until the dough sits about ¾ inch below the rim, generally 45–70 minutes. Slide on the lid.
- Bake at 375°F for 30 minutes with the lid on. Remove the lid carefully and bake 8–15 minutes more, until the center reaches 195–200°F.
- Turn out immediately and cool at least 2 hours before slicing.
Make it well
Do not overproof. If the dough reaches the rim, the lid can compress or tear the loaf.
If your Pullman pan is smaller than 10×5 inches, hold back some dough and bake it as a roll.
For the neatest slices, cool completely and use a long serrated knife.
Fresh-Milled Bread Basics
Build confidence one loaf at a time. These ten recipes cover the everyday shapes and dough styles worth mastering.
Recommended Tools
Use what you already own when it works well; these are the tools that make fresh-milled bread more repeatable.
OXO 11-lb Digital Food Scale
For accurate flour, water, and dough-portion weights.
View on Amazon ↗Affiliate link · commission may be earnedStainless Bench Scraper
For dividing, shaping, and cleaning tacky dough.
View on Amazon ↗Affiliate link · commission may be earnedFine-Mesh Flour Sifter
Optional when a measured reduction in coarse bran is desired.
View on Amazon ↗Affiliate link · commission may be earnedNutriMill Artiste Stand Mixer
A high-capacity mixer with a dough hook for fresh-milled dough.
View on Amazon ↗Affiliate link · commission may be earnedSee the complete baking tools and equipment guide →
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Guides for better bread
Start with the Fresh-Milled Flour Guide, use the Fresh-Milled Flour Hydration Chart, and troubleshoot with Why Is My Fresh-Milled Bread Dense? and Why Is My Fresh-Milled Dough So Sticky?.
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