Pullman bread or loaf, typically sliced for a sandwich, is a type of bread made with white flour. The Pullman dough is baked in a long and narrow pan. A lid is usually used to restrict the rise and give the bread it’s signature cube shape. The French term used to describe this loaf is pain de mie.
The baking brainchild of Wayne Caddy and Campbell. Pefect your dough scoring.
The lame is constructed from stainless steel and is surprisingly lightweight due to its uniquely designed handle to reduce weight and improve grip achieving the feather light hold and control required to score dough.
The lame has a unique lock-in system which ensures your blade will not dislodge during dough scoring.
The blade is quick and easy to change out.
The build quality and sturdiness of the stainless steel construction assures this lame will last a lifetime.
The Sourdough Slingers lame takes razor blades which are not supplied.
A large high-grade fabricated steel pullman bread tin. Rectangular in shape to produce the distinctive loaf we all know and love.
The tin measures: 355 x 120 x 120mm and comes with a lid.
What is a Pullman Loaf?
Pullman bread or loaf, typically sliced for a sandwich, is a type of bread made with white flour. The Pullman dough is baked in a long and narrow pan. A lid is usually used to restrict the rise and give the bread it’s signature shape. The French term used to describe this loaf is pain de mie.
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