Pullman loaf pans for a few years, but I didn't think I'd stick to making sandwich bread enough to commit to them. Mrs Baird's has been fine and is good. Last year though, I started noticing that I would forget about a loaf for a while and there was never any mold. Bread used to always mold, always. I left some in the drawer and a month past its expiration date, it looked and smelled fine. That's not right. I kept on with my store bought bread and that was that. A few months later, I saw a video of a guy pointing out the same thing. That was it. I started buying store made bread and it would get moldy days later, but it didn't taste great. Back to those Pullman pans...
I ordered a couple of the pans with lids off Amazon. I've emailed USA Pan because that lid with the sticker? That one has a sticky residue that I can't get off.
Anyway, I went ahead and tried a sandwich bread recipe from She's In Her Apron. She made it with three pans, but that didn't work great for me. I did try it three different ways. I made one loaf in the pan with the lid, one in the other pan without a lid, and the third loaf was in a small loaf pan.
The small loaf had issues.
See the little chunks? What causes this? Did I cut it before it cooled completely?
The next two did fine.
I waited longer for those two to cool and I think that helped.
I also bought bags.
I bagged it all up and that was that. It is good, but it's more crumbly than Mrs Baird's - not as soft, chewy, and flexible. Is that from the preservatives? I need to do some more research. I need to practice more. I mean this was my first attempt. I need to figure out where to make changes. I'm sure it's operator error, but still. I just need to work on it.
I want to keep on. I want to know what's in my bread. I want to know it won't last long and will mold like bread always used to - like it is supposed to.
