Well here's my second attempt at using my new Pullman Bread Pan. It's cooled but my cutting board is in the dishwasher being cleansed and sanitized from cutting raw meat so I haven't had a chance to try it.
This time around I used my regular sandwich bread recipe and I also checked on the internal temp with my ThermoWorks Termapen. I've read various recommendations on how hot the center of a regular loaf of bread should be and they seem to vary between 195 degs F to 205 degs F.
I pulled the loaf from the oven when it read 196 degs F.
Final rise in the Pullman
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Out of the oven.
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I 'think' that I might have over proofed a bit as there is an 'edge' on the side that was on top but I'll get back once I give this a go. So far the sides are nice and soft but the top is a bit more on the harder side/perhaps I should have applied a bit of butter when it came out to soften it. :shrug:
No worries this is a work in progress