French toast bread mould

Why choose an LS steel pan for pullman bread

If you are looking for pullman bread pans that last and perform well over time, LS aluminized steel sheet is the best choice: it combines durability with excellent baking performance. Compared to lighter solutions, it heats up more gradually but retains heat consistently, helping the bread structure bake evenly.

In practical terms, this pullman loaf pan is designed for:

• Pullman bread for toast and tea sandwiches (even crumb, square shape).
• Classic and semi-whole wheat doughs that benefit from stable baking.
• Frequent use, even in small-scale production.

The detail that truly makes the difference in our pullman bread pan is the lid: it limits vertical expansion, guides the dough’s “push,” and delivers that clean, regular slice that is hard to achieve without a lid.

How to best use the lid and steam vents

The lid slides on rails and closes the pan securely, allowing it to withstand internal dough pressure during proofing and baking. The holes allow moisture and steam to escape, improving baking control and helping prevent excessive condensation under the lid.

Practical tip: after placing the dough in the pullman bread pan and closing it, observe its behavior during proofing. When the dough approaches the lid (or begins to show through the holes), you are often at the right point to bake—avoiding over-proofing that can later collapse.

Initial seasoning and pan maintenance

For this non-Teflon version, we recommend seasoning before first use: wash and dry thoroughly, grease with food-safe oil (using a brush or paper), then place the pullman bread pan in a preheated oven at maximum temperature for 10–15 minutes. Let it cool completely. This process creates a protective layer that helps prevent oxidation and improves natural non-stick performance over time.

To ensure long-lasting performance:

• Avoid abrasive sponges and aggressive detergents.
• Always dry immediately and thoroughly (especially edges and rails).
• If possible, avoid the dishwasher: aggressive washing can damage the steel sheet and remove its protective patina.

With proper care, this pullman loaf pan becomes increasingly reliable with each use.

Non-Teflon vs Teflon-coated version: which should you choose?

If you are deciding between a non-Teflon or Teflon-coated pullman bread pan, the main difference lies in daily handling.

• The non-Teflon version (aluminized steel/LS) requires proper initial seasoning and light greasing before baking. With use, it develops a natural patina and is extremely durable over time.
• The Teflon-coated version (with PTFE non-stick coating) simplifies release and cleaning but must be handled more carefully: avoid metal tools and abrasive cleaners to prevent damaging the coating. In both cases, thorough drying after washing is essential to keep the pan in optimal condition.

If you want a precise, regular, “showcase-quality” pullman loaf, this pullman bread pan is a reliable working base. If you have questions about sizing or first use, the Erre4M team is available: experience since 1966, expert support, and fast shipping within 48/72h (preorders, holidays, and islands excluded).

Frequently asked questions about the pullman bread pan

• What is the difference between pullman bread and sandwich loaf (pan bauletto)?
  Pullman bread is baked with a lid, keeping the loaf square and producing even slices. Pan bauletto is usually baked without a lid: the top domes and the slice is not perfectly rectangular.
• Do I need to season the pan even if I grease it?
  Yes. For non-Teflon pans, seasoning is recommended because it creates a protective patina that improves both natural non-stick performance and long-term durability. After seasoning, light greasing before baking remains good practice.
• Why is the lid perforated?
  The holes allow moisture and steam to escape during baking, helping manage pressure and condensation. In addition, the lid controls vertical dough expansion, keeping the loaf in a classic pullman shape.
• Which size should I choose?
  It depends on the slice size you want and the dough weight you most often use. In general, the cross-section (10×10 to 15×15) determines slice size, while length (20–50 cm) affects total bread volume. Remember that the stated dimensions are internal.
• Can I use it at high oven temperatures?
  The pans are tested up to 280°C, making them suitable for typical pullman bread baking temperatures.