Name: Loafmora Pullman Loaf Pan - A homemade loaf with an everyday place at the table.
Brand: loafmora
SKU: LF-9
Price: 45.00 USD
Availability: InStock

Loafmora Pullman Loaf Pan - A homemade loaf with an everyday place at the table.

$45.00

The Story Behind the Tool

Some bread is baked for a special meal. Some is baked because the next morning will need toast.

THE EVERYDAY LOAF

Some bread is baked for a special meal. Some is baked because the next morning will need toast and someone will need a sandwich at lunchtime. A regular loaf can make home baking part of the week, with slices that have a place in the meals already on your table.

A FORM FOR REPEATED BAKES

The Loafmora Pullman Loaf Pan is designed around that familiar routine. Its elongated cavity gives the dough a defined shape, and the matching lid slides along the rim when the recipe calls for a covered bake.

The form is simple enough that the details matter: a lid that fits, edges that are finished and space that matches the recipe. It is a practical starting point for the loaf you want to make again.

Baking Slicing Sharing

Thoughtful Details

01 An extended loaf cavity

The 33 × 10 × 10 cm interior is intended for recipes sized to a long Pullman pan rather than a small open loaf tin.

02 A matching sliding lid

The cover runs along the rim rails and belongs to the pan itself. Use it according to the proofing and baking stages of your recipe.

03 Straight sides and a defined outline

The rectangular body supports the shape associated with sandwich loaves. The recipe determines filling, proofing and the finished top.

04 Finished rims and a fitted assembly

The folded edges and matching cover are functional details to inspect and care for, keeping the working parts aligned.

Made for These Moments

Bread for weekday sandwiches

Make a suitably sized loaf, cool it as the recipe directs and slice it on a separate board.

Preparing breakfast ahead

Bake the day before and plan how the cooled loaf will be wrapped or stored for the next morning.

Learning a covered-loaf recipe

Watch the proofing stage carefully and fit the lid at the point specified by the recipe.

How to Use

Choose

Choose a recipe matched to a 33 × 10 × 10 cm internal pan and its intended covered or uncovered method.

Prepare

Prepare the interior according to the supplied pan instructions and the recipe.

Proof

Add the shaped dough and proof to the recipe’s specified level; leave space for further expansion.

Bake

Slide the lid into position when required, then bake within the confirmed temperature limit.

Release & Cool

Use oven gloves to remove the pan and lid; release the loaf and cool it as directed before slicing.

Size & Fit

The outside dimensions are approximately 35 × 12 × 12 cm. The internal rectangular volume is about 3.3 L to the rim, which is not a dough loading recommendation.

Check oven depth, rack space and the length of the loaf you want to make.

Material

Coated aluminized steel; final coating specification to be confirmed

Colour

Charcoal grey

Overall size

Approximately 35 × 12 × 12 cm

Internal cavity

33 × 10 × 10 cm

Rim volume

Approximately 3.3 L; not a dough-loading recommendation

Included

1 pan and its matching sliding lid

Separate

Slicing guide, cooling rack and utensils

Care for Your Tool

Cool before hand-washing. Use a soft sponge, keep the rails clear of residue and dry the lid and pan thoroughly.

Do not cut bread inside the pan or use metal tools to pry a stuck loaf from the coated surface.

FAQ

Q1. Is the sliding lid part of the product?

Yes. The pan and its matching lid are included. The lid travels along the two rim rails rather than opening on a hinge.

Q2. How many grams of dough should I use?

Use a recipe sized for the 33 × 10 × 10 cm cavity. Different doughs expand differently, so the internal volume should not be converted into one universal dough weight.

Q3. Can I bake a rounded loaf without the lid?

A suitable recipe may use the pan uncovered. Follow that recipe and the pan’s care instructions rather than assuming the covered and uncovered methods are interchangeable.

Q4. What if the lid becomes difficult to slide?

Check for residue, incorrect alignment or dough that has risen into the rails. Do not force a hot or jammed lid; follow the supplied handling instructions.

Q5. Can I slice the loaf while it is still in the pan?

No. Remove it first and use a separate cutting board. Cutting inside can damage the pan surface and is an awkward way to control the knife.