That Pullman lid invokes a leap of faith, because it would appear that you don't know if the bread is done until you've removed that lid. Speaking of which, why is that called a Pullman loaf?
Those edges on the bread look sharp enough to cut the fingers of the unwary.
I like to not use the lid as well with a simple egg wash yielding a beautiful domed and golden crust. Once the bread in baked with the Pullman lid, you can check for doneness and simply slide the lid back on. The pans are called Pullmans as they were used on Pullman railway cars to contain the dough from overflowing or spilling while in shaky transit.
That Pullman lid invokes a leap of faith, because it would appear that you don't know if the bread is done until you've removed that lid. Speaking of which, why is that called a Pullman loaf?
Those edges on the bread look sharp enough to cut the fingers of the unwary.
I like to not use the lid as well with a simple egg wash yielding a beautiful domed and golden crust. Once the bread in baked with the Pullman lid, you can check for doneness and simply slide the lid back on. The pans are called Pullmans as they were used on Pullman railway cars to contain the dough from overflowing or spilling while in shaky transit.