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[Bentley]

I saw a recipe for Hogie rolls on youtube and thought i would give it ago.  Making some more roast beef sandwiches for tomorrow and wanted to have my own rolls too!  My only issue is I cant get them wide enough, I guess that is why a commercial bakery would use pans for specific breads?

They look like they will do.  I made some a few days ago, they were even narrower, but the bread recipe is wonderful.  I think i will buy a couple of Pullman pan and start making my own sandwich loaves, it is that good a recipe!

[Bar-B-Lew]

looking forward to seeing you build a sandwich with them

do you eat california cheeseburger subs?

[Bentley]

Never even heard of a California Cheeseburger Sub.  I lot of the pizza joints back here put their burgers on sub rolls, mental block for me I guess, I just don't want my cheesebuger on a sub roll!

[Bar-B-Lew]

or you can make an italian sub

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[smokin soon]

Your rolls look pretty good to me. Sometimes increasing hydration will give a better spread. If you go with the Pullman Pans, give USA Pans a look. I bought some cheaper ones, nothing but junk.

[Canadian John]

 Wide enough or not, they look like good old fashioned baked bread thea has a distinctive mouth watering taste.

[Bentley]

Just did.  Thank you.  I love real world experiences to guide me in purchases like this.

If you go with the Pullman Pans, give USA Pans a look. I bought some cheaper ones, nothing but junk.

[Bar-B-Lew]

Will that hold one roll?  Dimensions?  Price?

[Bentley]

This is for making loaves of sandwich bread. 4 x 9. $25.

[Bentley]

So SS, have you ever measured the amount of raw, un-proofed dough it takes for a loaf?

[smokin soon]

Don't believe I have, most 1.5 lb mixes will be close. I started out just searching "Pain de Mie" & Pullman. The one at King Arthur is good. I like a few that use partial Seminola flour. Have to be careful as some are for the 13" pan. Any of them can be adjusted for the sweetness you like. I like less, wife likes more.

[Darwin]

If your trying to rescale a bread recipe, consider learning about bakers math.  It's incredibly helpful.
I have had good look with Chicago Metalic and USA pans.

[smokin soon]

Bentley, I looked at some other notes I had resizing from 13' recipes and 50% worked well for most.

[Bentley]

This Hogie recipe ends up being about 850g, I thought I might try half and see if it will fill the container when proofed.  It will be some trial and error at 1st.

[Bentley]

Found one place that says a Pain de Mie recipe for a 9″ x 4″ x 4″ Pullman Pan should weigh 800-900g.  This hogie recipe should weigh in at about 880g I think, so I am hoping that recipe will make one exact loaf.  I wish I had paid more attention to the fact I was buying a 9 inch and not a 13 or 16 inch pan...details!  The pan gets here Sunday, so will give it a go then, and we will see how close the hogie recipe is to a pain de mie!  I am hoping it is slightly denser!

Don't believe I have, most 1.5 lb mixes will be close.