These pans taught me so much! 🍞 100% whole wheat sourdough Pullman pan loaf

This video taught me more about baking bread in pans than I ever thought I needed to know. I discuss and demonstrate the baking of 100% whole wheat sourdough sandwich style bread, made with freshly milled flour, in a 9 x 4 x 4 inch Pullman pan.

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[ellyswholegrainsourdough]

Sorry for taking so long to get this video done, but it's here! I had some major breakthroughs through this experience. It makes me think a lot more about how I can foster as much expansion in my loaves as possible (through my various baking tin/pan/pot setups). I hope you enjoy this, and find it useful, even if you never ever intend to bake a loaf of bread in one of these pans! 😄 Please leave a comment and interact with me. I love to hear your thoughts on my creations and videos. Thanks for watching too, Elly x

[daviddials]

I always look forward to your videos. I appreciate your content and your delivery. I’ve been inspired by your common sense approach . You have influenced me to bake in a more relaxed, enjoyable and natural style .
Thank you!

[sfowler]

Your videos are so thorough in explaining the effects of all the variables! So helpful ❤

[ubmdlou]

Just what I been looking for with the pan you used. Thank you 🥰❤

[dalinaroz]

Thank you so much for this recipe! My favorite ever bread recipe is also from your channel (100% rye), I am so excited to try this one!💖

[tech]

Thannks gor putting so much thoughts and so easy to follow. Love your video. You are the breakthru I need . Thanks a lot.

[grannyarkue]

Love that u use a mixer.I used ur sourdough starter recipe each time and always come out Great 👍🏾.⭐️⭐️⭐️⭐️⭐️⭐️

[berriaskmelater]

the 5-10 out of pan baking idea is fantastic. Thank You = )

[kcbknitter]

This is fantastic. May need to try this with my next bake.

[dolce]

Thank you for posting. I can’t wait to try it.

[paulachristie]

Interesting video, thanks Elly. I like the higher mound with a typical loaf pan. I was thinking of purchasing a Pullman pan but now think I’ll skip it, so thanks for saving me some money. What you don’t need is as important information from videos as learning what you do want to try.

[grannyarkue]

Thanks I am making this bread tomorrow. have learned so much from u thanks ❤. what do u think about bread machine.❤

[feltlikeitbydebs]

Thanks Elly another inspiring video and what a great tin. Live your passion. ❤

[grannyarkue]

Thanks what do u think of silicone pans ❤

[hlegler]

Lefty! 😊 Thanks so much for your video!

[MorningStarLearning]

Thank you for your demonstration! I just purchased a USA Pullman pan for whole-grain bread and I’m looking forward to trying this recipe ! Britta in Wisconsin USA
Head Baker and Sourdough Teacher at my Micro Bakery, Castlerock Sourdough

[hu_b]

Thanks, your videos are "easy watchers" must be your soothing voice! Don't think I'll be trying this one since I don't need square bread slices but still interesting to watch.

[JkBee]

Thanks Elly, great video. Is the pan non stick…want a stainless steel

[kevinu.k.]

Regarding low acidity. Yes, that's my preference too.
There are two sorts of LABS in a natural leaven. The type that make acetic acid are more active at 20C - 25C and the type that make lactic acid are more active at 25C - 30C. For that reason I bulk ferment at 26C - 27C. And my breads are never sour. I also keep the starter in the fridge which disables the LABs a bit too.

If you bulk ferment too long the yeast becomes less active and that is when the acetic acid LABS are liable to kick in more, giving higher acidity.
So could it be fermentation length and not temperature for you?
I looked that wheat up - it certainly has great credentials and it has made a lovely loaf. I'm trying not to be envious, we can't get it here.
You bake very nicely.
Doffing my cap to you.

Thanks for the video. It was a great watch.

[Rosalia]

I don’t have a home mill. Can I use King Arthur whole wheat?