surreption

Williams Sonoma currently has pullman pans in stock. Works well. http://www.williams-sonoma.com/products/usa-pan-traditional-finish-pullman-loaf-pan/?pkey=e%7Cpullman%7C1%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-

Does anyone have any personal experience with a pullman bread pan and suggestions on how to select a good pan for regular home use? Before someone tells me to search the net, I am looking for suggestions from this forum as egullet has helped me with good advice and information in the past.

I am making a sokupan. I made it with the flour I had and it came out good but i would like the texture to be better. I am not sure if it was my technique, the flour, or the recipe. I am making a trip to a local Japanese market today. I will try again tonight. I really appreciate the help on the flour! This forum is most excellent.

Hiroyuki, thank you very much! I will see if I can find this brand in the morning. I am very excited. Thank you. I will see if the bread flour I have will work since it is ~12% protein.

I just got a new bread recipe that calls for Japanese flour. The Romanji name is ongonzuru. I am looking for an equivalence for North America. I saw a great post that gave several bread flours but it did not include this particular flour. Thanks for your help!

Thank you for all of the information. I am very encouraged. (I suspect that my challenges are part of the initial experiences of learning how to bake bread.I have heard it is both simple and hard at the same time. I do enjoy it though.) i will follow up on that thread with the results of the recipe.

hi. I have been trying to find a recipe for ShokuPan. I am aware of the doublesoft recipe from earlier in the thread: http://www001.upp.so-net.ne.jp/e-pan/doubl.../doublesoft.htm I have been able to translate this with the help of Google language tools. The comments earlier on the flour protein content was great! thanks. i believe the syrup is a form of a maltose syrup from rice starch. I have not found it at our local market. (The first four clerks thought I was having them for a lark.) I found a recipe online but I am a bit reluctant to make it from scratch. Has anyone on this forum made this? Any suggestions? I enjoy baking but I am not sure if the failure is mine, the recipe, or both. I have tried a few recipes but none match the shokupan I get at the store. ideas? The doublesoft is the next to try. BTW, for the milk/cream in the recipe is this "whole milk", "cream", or something else? I can not be certain. Google translated as "Fresh cream".