Question 1

can you preheat to500 degrees?

Accepted Answer

The Kaychef pullman loaf pan is rated safe up to 450°F. 500 degrees (farenheit) is over the safe rating. Through our various cooking & baking experience, we do find that 420°F is generally adequate for our pre-heating requirements. Hope this helps!

Question 2

Is this carbon steel or aluminum?

Accepted Answer

Hi! Kaychef's pan are indeed made of carbon steel and not aluminium. We chose carbon steel for it's ruggedness and the material's fine baking characteristics. Carbon steel reacts better to heat changes and allows for a better heat distribution as compared to aluminium. This way, your bread in our pan would bake evenly as compared to aluminium pans. Hope this helps! Happy to answer any of your other questions should there be any.

Question 3

Can you use this for banana bread and the like...?

Accepted Answer

This would not work for any quick bread recipe. The batter will drain through the holes in the bottom of the pan.

Question 4

What is the best baking temperature and time for baking bread in this mode? I tried 335F  for 33min, the crust is a little bit too dark and hard.

Accepted Answer

Hi Christina! Thanks for checking in. Depending on the type of bread you're trying to make, it may call for a different baking temperature and duration. Most of the recipes included in the book bake well anywhere in the indicated temperatures and durations ( anywhere from 325F to 425F for 20-35 minutes) If this is a recipe that works for you before, I would suggest any of the following steps:

1) Slightly lower the temperature (try 330F). Different recipes requires different temperatures.

2) Make sure your dough is not overproofed. An overproofed dough results in many complications and one of them is hard, dry and flaky bread crust. You can test if your dough is overproofed during the baking process by gently pressing your finger into the surface of the dough for 2 seconds and then see how it fast it springs back. The dent you make will appear to be permanent if the dough is overproofed.

3) This is our personal favorite. Cool off your finished bread in the oven instead of over the counter top. You can do this by removing the bread from the loaf pan as you normally would when trying to cool it off. Switch off the oven and then place the bread right back into the oven. Be sure to allow the bread to rest on a proper surface in the oven! Any baking tray will get the job done.  As bread cools off, the leftover moisture in it's interior moves to the surface. Cool air or room temperature (depending on the ambient temperature of your kitchen) mixing together with the surface's moisture results in crusts harder than usual.

Try out any of these steps and let us know if it helps! If you need more assistance with our pans, you can also reach us via Amazon's messaging system or write to us at support@kayvar.com. All tickets are usually answered within 24 hours. Thanks for shopping with us Christina!

Estella, Your Customer Service rep at Kaychef

About Us

Customer Services

Customer Support

Regional Access

Legal & Policies

Social

Get the App

Pullman Loaf Pan with Lid - Includes Healthy Recipes Book - Reinforced Nonstick Coat Bakeware Safe for Oven - Create Golden Brown Crust Bread - Firm Cover with Non Slip Design and Easy Removal

Description

Have a Question? See What Others Asked

Reviews

Common Questions