What's the depth on that one, please?

Isn't it great when something just works for you?

Nice looking bread.

I haven't had great luck with parchment for bread, though I use it for many other things. I've been using spray oil, but the one I really like is discontinued. Sigh. Interesting about the corners. I mostly make round loaves, but I have a lovely terracotta loaf pan, as well as a baguette cradle, for when long suits, but I've never wanted anything but round ends. I guess more of the traditional batard shape than "loaf". I never thought of that before.

Wow! You found a good bargain. I like USA bakeware, but I've never seen it at HG.

I have the USA 13” pullman with lid. I have had it for years.

The USA pans do not require parchment they have a silicone coating. Never ever spray anything to coat it . The instructions warn against this as it will form a non removable yellow gross film.

I always use a soft pastry brush and real butter to make a light film on the pan and lid. The crust will be beautiful and have incredible flavor. I have convinced the bakers on The Fresh Loaf blog that have USA pans to do this and they love the result.

Never scrub the pan with anything abrasive . Always dry in your still warm oven.

c/ Trailrunner

I've been using the round cake and tube pans for years and really like them. Haven't used parchment for baking.

Just turn it upside down and it comes out, HU?

I didn't realize they are coated with silicone. Still, using parchment means there's very little, if anything, to wash up. I guess it wouldn't hurt to try not using the parchment and see what happens.

I saw square loaves of bread at the farmers market a few weeks ago. I hadn't seen that before and now I know how they did it.

Nice find. I do envy bread making people. Except for something like banana bread from a mix, I don't have any talent in that field.

When I lived in San Francisco I made sour dough in a clay pot but it barely rose above a couple of inches.

“…I don't have any talent in that field.”

Same with me. Quick breads, yes, but I never developed an interest in baking yeast breads for some reason.

porkchop, sounds like a good find. HG can have some great deals when it comes to cookware/bakeware.👍🏻

Murraysmom, first thing to know about bread is that the word travels. "Quickbreads" like banana bread is structurally a cake. ;) It's a loaf and you slice it, but that's where the resemblance to bread is. Some quickbreads, like soda bread and biscuits/scones are more breadlike in that while they use baking soda and acid (which is also what's in baking powder), they have a structure more like yeast bread, and where the latter is at heart flour water, leavening (yeast) and salt, soda bread is also flour, water, levening (baking soda and acid) and salt. Biscuits are similar, but enriched with milk/cream and butter. IMHO, a simple yeast bread is far easier to make than a good biscuit! There is a learning curve because each kitchen, each oven, and each flour makes a slightly different bread, but past the first couple of doorstops, even the bread that isn't what you were trying to make is usually nice enough to eat in whatever way suits, and at the very worst can become breadcrumbs. It's worth trying!

I do have a pullman pan like *678's, but I've only used it a couple of times. It's great for tea sandwiches.

“IMHO, a simple yeast bread is far easier to make than a good biscuit!”

Interesting since I don’t have an issue with biscuits. IDK, it might be the time involved with yeast breads, although that doesn’t make much sense considering the time involved with lots of baked goods I enjoy making. Oh well, it is what it is!

"Enjoy" is a big word. If you don't like making yeast bread, it's a chore rather than fun baking. My current daily bread is fairly low wash-water, little actual work time, but takes the better part of 10ish hours start to finish: preferment (6 hrs.), combine and sit (1 hr.), knead (10-15 min. start to finish), rise (1-1.5 hrs.), shape and rise (45-60 min.), bake (1ish hr.). Most of the attention being paid takes less than 5 minutes. It's just spread out over the whole day. If it's done late, I just put it on an openwork trivet and drape with a thin cotton birdseye tea towel to steam out overnight. OTOH, there are a lot of good breads you can make with commercial yeast which can be made start to clean-up in about 3 hrs. if it's just a time thing. Not worth even that if it's not fun, though.

@foodonastump yes . slips right out. on The Fresh Loaf /Trailrunner is my posting name . You can see lots of examples of my Pullman loaves. The key is to fill it full enough. The more whole grains the heavier the dough to fill it.

There are very small Pullman pans but they are made elsewhere than the USA and I don’t trust the metal content.

I use the Pullman a lot because it gives each slice a beautiful shape with the lid.

https://www.thefreshloaf.com/node/69759/50-ww-triple-levain-w-holy-trinity-add-ins-pullman-loaf

I said it because the picture is upside down🙃

@foodonastump all fixed 😂👍