Look what just arrived. I am so excited and thrilled and was hoping a recipe would be provided unfortunately not. This is my brand new toy. I have never ever owned one especially this great USA baking pans, I keep hearing great things about it. Hubs ordered it for me. I opened the box and I told him they made a mistake as there are 2 in the box. He told me buying 2 separately was cheaper than buying 2 together as a set. I only wanted 1, but he knows I always bake 2 at a time. I was very surprised as he did not tell me and I am truly blessed. It's better than Christmas. I have never owned a Pullman pan before. Please help me out with recipes. How to wash, clean and maintain it? Do I need to oil, place parchment paper etc. so the bread dough does not stick. For bulk fermentation, how do I know it's ready shutting it up with the lid on etc. It's all very new to me as I am definitely a beginner using this pan. What would you suggest what recipe to initiate it for the very first time. Please provide me with all your hints, tips and experience using this awesome Pullman pans.

This is an enriched sandwich bread baked in a 13 x 4 x 4” Pullman. It’s huge! This should last me a few few days

I thought I’d share tonight’s dinner since we recently learned about lamination in the group. I made the King Arthur Flaky Puff Crust Pizza recipe: https://www.kingarthurbaking.com/recipes/flaky-puff-crust-pizza-recipe. I highly recommend giving it a try if you enjoyed the croissant bread bakealong. This is my 2nd attempt. My guys gave it rave reviews, but it was a bit of a struggle to make it in a warm kitchen. Last time I made it was in the winter and it was much easier to work the dough. My dough warmed up too quickly today and I had to keep taking breaks to put it back in the refrigerator. I forgot to take pictures before I served the pizza but here are a few shots.

Let’s see your hand. I’ve got 95° and climbing.

Well, here we are. Bake day. And it landed on the Fourth of July, so let’s make something beautiful today. 🇺🇸 Most of you have your dough or your butter blocks resting in the fridge right now, which means the hard part is behind you. Today’s the payoff. We shape, we proof, we bake. Here’s the game plan: 🥐 Pull your dough, roll it out long, cut your triangles, and shape ⏳ Proof until puffy and jiggly. This is the make-or-break step, so don’t rush it. French folks, you’re looking at a couple hours. Sourdough, yours runs longer, 3 to 5, so be patient with it. 🔥 Egg wash, then bake to a deep mahogany. Pale is underbaked. Let that color build. Now, two things about the heat. 🎇 First, the real one. This heat wave across the country is dangerous, not just uncomfortable. Drink your water, stay cool, and check on the older folks and neighbors around you. Your bread can wait. You come first. Take care of yourselves out there. 🇺🇸 Second, that same heat is sitting in your kitchen. Your final proof has to stay under 78F or the butter melts and weeps out before the croissants ever hit the oven. Find the coolest room in the house. If your kitchen’s running warm, the fridge is still your friend, use it to hold the proof steady. Keep a close eye today, because in this heat they can over-proof faster than you’d think. This thread is home base all day. 🎆 Post your progress right here. Your shaped croissants, your proof, your first tray out of the oven, your crumb shots when you cut in. And if you hit a snag, butter leaking, dough fighting you, proof looking off, drop it in the comments and I’ll walk you through it. I’m around all day. Let’s bake, everybody. 🇺🇸🥐 Perfection is not required. Progress is. Henry ⭐🔥🇺🇸