This appears to have ridges - are the loaf bottom and sides smooth or have ridges? Is lid for baking or covering after? Use lid with bread baking?
1628038
There are not very deep ridges on the sides and the bottom...I have tried using the top but prefer the results without it. It is great for storing the bread.
1628039
It does have ridges, but it doesn't affect the size or shape of the loaf at all. The lid is for baking, put it on when you put it in the oven and it will brown evenly on all sides!
1628040
The inner sides are smooth. I use the lid while bread is rising and during baking, but I am using it for gluten free bread so I am not sure about rules for standard wheat loaves.
1628041
The inside is all flat. The lid is for both you let do rise covered and the you bake with lid on and when you have desired top you take off the lid so the rest can bake. This makes more of a uniform bread where all the pieces would be the same.
1628042
The bottom and sides have ridges; only the top cover is smooth. I use this pan for making pain de mie, which produces a perfectly square loaf of bread.
279373
I don't know anything about the diamond ridges. This griddle has a smooth top surface. Hope this helps.
311263
It has ridges that resemble the lid as pictured.... I've been using mine for years now and they still look as good as when I first received them!!!
2188477
The lid fits tight on the base, so it will take a little bit of a push to put it on but it shouldn't be so tight that you couldn't handle it hot. There is a bump at one end of the lid that "locks" it in place, make sure you that isn't what is causing the lid not to close. The lid has to fit tight, otherwise you won't get the nice loaf. If the lid isn't a tight, flush fit with the base, return it to Amazon and get a replacement.
1307380
Why? use a typical bread pan. This is special, with it's lid to make square bread for tea party sandwiches. I suppose without the lid it would make normal, yet quite long bread.
81870
Yes, the steam that is trapped inside the dome gives a very nice crust and after the lid is removed for the last 10 minutes of baking, the loaf is nicely browned. You should also slash the top of the loaf before baking to allow for expansion, so the top will have a "cross or X" pattern as all artisan bread does.
566325
I see so much confusion in the responses. Loaf bakes like in a regular loaf pan. It is about 5 inches wide and high by about 7 and a half inches long. The crust is on top, not on the end of the loaf. LOL! My understanding of the vertical loaves has the crust on the end of a loaf, and the horizontal loaf is longer than wide, with the crust on top, like the store bought bread!
625688
It is easy to clean. The batter doesn't get stuck inside the corners. Inside is not seamless but bread comes out nice and smooth
995341
I used to put a piece of parchment paper on top of and to the sides of regular bread dough in a Pullman pan, because I did not want to coat the sliding top with butter and flour (I didn't want butter leaking to the bottom of my oven) but completely lining a bread pan with parchment paper on the bottom and the sides looks like an awful hassle to me. My bread books say indeed that the sourdough starter should not come into contact with metal - but I guess it's alright when you're in the dough phase, that you can bake in a metal pan.
1151961
This pan is making a pullman loaf which is essentially a square loaf of bread. You can back with the lid on and the lid slides off completely. Go to the King Arthur Flour website for recipes and usage. I have not used it without the lid but I can imagine that it would make a great loaf of bread.
223765
What shape is the loaf when it comes out? I don't want one with a tall loaf....I want it to look like a standard loaf pan.
772188
Mine was not a perfect fit either, I think it's because how the clay dries, but it did it's job while baking and my bread comes out perfect, I guess it helps the steam to escape a little bit instead of trapping all the moisture instead and dropping the moisture on the bread, try and bake and see how you feel about it
1015668
The interior of the body/base IS glazed. The interior of the lid (and the entire exterior) is not glazed. I personally do not know of any loaf pans that aren't glazed inside. Hope this helps.
2129496
With a lid while the bread is rising and baking it shapes the loaf into the classic square sandwich loaf shape-similar to the Wonder Bread square sandwich loaf. Without the lid the loaf has a rounded top.
1723430
Yes, it does. It probably makes the best bread I have made. After it has cooked with the lid on and you remove it for a short time before taking it out of the oven, you can control the thickness and softness of the crust
84143
Using a Pullman pan can be a little tricky. The recipe has to be sized for the pan or it could start flowing up and out either while rising or while you are baking. After much trial and more error, I use the lid during the rise and leave the lid off for baking. I end up with a nice "store bought" sized loaf as the bread crowns over the top of the pan during baking.
1719388
Mine is not big either. It's a little more than half the pan. And it's not a "fluffy" kind of bread, that's why I use it for toasts. It's small but tasty ;) They make a note about the ratio of water depending the altitude where you live, but I don't know if that would make a difference on the size of the loaf.