Pullman Loaf Pan with Lid, Premium 1 lb Dough Sandwich Nonstick Bread Pan with Lid for Homemade Bread, Heavy Duty Carbon Steel Corrugated Pullman Toast Box with Cover for Baking, Bakeware

I am a huge fan of bread baking and “newish” to making sandwich loaves. I had the standard non stick loaf pan and was not happy. I ordered this one for a more “traditional” looking loaf of bread. This pan has exceeded my expectations. The quality is top notch, the size is perfect and the lid helps with controlling the bubbles during cold proofing. The bread releases very easy. Cleaning it is a breeze. I will likely order another for backup

I like this pan a lot. The shape is great for sandwich bread and French toast. I wasn’t thinking the first time I used it,, the recipe I used called to butter the pan. The butter dripped out the holes andSmoked bad. Now I place a cookie sheet on the rack under the pan and that helps. Pan is easy to clean. Once the dough rose too fast and over rose in the oven. I was worried I wouldn’t be able to get it out. But it wasn’t an issue. Now I watch the rise. I’m hoping to get a 9x5 of this pan as I have only found a few recipes for this size pan. Of course I can make any 8x4 pan without sliding on the cover. But I want a flat loaf. Pan is easy to clean.

Looked smaller in person but the measurements were correct. Easy to use and bread turned out good. Curious about the holes in the bottom so I went ahead and used some parchment. Next time will use the lid to keep it square shape loaf.

Beautiful loafs, 375 f for 50 mins is the best temp for a sourdough recipe in this box, here is the best bread recipe in the entire world courtesy of Ben Starr and its designed to fit this bread box.RECIPE:In a large bowl, add:3oz / 85g all purpose flour (bread flour will also work)3 Tbsp (1.5oz / 42g) unsalted butter, sliced thin3oz / 85g boiling waterLet it sit for a few seconds to melt the butter, then stir until thick and pasty. Work all the melted butter into the paste so it’s evenly mixed. Then add:2oz / 57g sugar (or 1oz / 28g honey)3oz / 85g buttermilk (if you can’t find buttermilk, use half sour cream/creme fraiche/yogurt and half milk)1 egg6oz / 170g sourdough starter at 100% hydration (cold, unfed, straight from the fridge)NOTE: If using robust, frequently fed starter, the recipe will work, but rise times will decrease…as will flavor.Stir with a whisk until well mixed. Then add:12oz / 340g all purpose flour (or bread flour…you can sub up to 6oz/170g whole wheat flour here, if you wish, but add 1 ounce of water to the wet ingredients if you do)0.5oz / 14g salt (any type)Stir until too difficult to mix with a fork, then use your hands to bring the ingredients together into a cohesive, smooth dough, about 1 minute. The dough should be slightly tacky, but if it’s too sticky to work with, your starter is over-hydrated and you need to correct it. Add a bit more flour to the dough to fix the current problem.Grease the bowl and cover with a non-permeable, solid covering. (Pot lid, sheet pan, plastic wrap, etc. NOT a kitchen towel.) Rise at room temp for 12 hours, or until double. (If using robust starter, you may achieve doubling in 6-8 hours or less, in which case you’ll shorten the second rise. Very sleepy starters or cold fermentation temps may take longer to double. DO NOT PROCEED until the dough has doubled!)On a floured surface, gently stretch and pat (de-gas) the dough into a rectangle about the width of your loaf pan. Shape the loaf as you prefer. I use the King Arthur method.Place the loaf in a greased loaf pan. Cover and rise 2 hours or until double. (Robust starters may only need 1 hour. If your first rise took 16-24 hours, extend the second rise to 2.5 hours.)Bake on the center rack of a preheated 375F oven for 50 minutes, or until the internal temperature is 195F / 91C.Cool fully before slicing, ideally 8 hours.

There are so many sandwich loaf pans online, it’s hard to know which one to choose. They all look the same in the pictures—same size, same carbon steel material—so I just went with this one because the reviews were solid and the price was unbeatable at $9.99. I figured, how bad could it be?Well, I’m glad I took the chance because this pan turned out to be amazing. It arrived in just two days, and I baked my first loaf right away. The results? Perfect. The bread came out with an even, golden color and released effortlessly from the pan—totally nonstick. I did sprinkle a little dry flour in before the final proof, which might have helped, but honestly, I think this pan would’ve done the job either way.Highly recommend—especially for the price. 10 out of 10!

I love this pan! I made my first loaf of sandwich sourdough and promptly ordered a second so I could do two loaves at a time. It works great and it’s tall and makes the perfect size bread for making sandwiches. Can’t go wrong with this one. I have no problem with sticking, but I do lightly oil the pan before I put my dough in for its cold proofing. Easy to clean and the baked bread pops right out after baking – which is important so that it doesn’t get soggy. Would highly recommend.

This has made all the difference in my bread making. Consistent heating and easy clean up

While I love how tall the pans are, they certainly are NOT non-stick. I’ve used Crisco, butter, and avocado spray prior to baking simple yeast loaves. All have stuck to the sides. I may have to resort parchment or a silicone liner, which the pans were said to eliminate the need.