What’s wrong with aluminum? And there are non-stick which are silicone based
I understand the aluminum coating on the Japanese pans is very thin and they can deteriorate quickly.
With respect to non stick, I find the coatings get scratched.
I don’t think I’ve seen a silicone-coated Pullman pan yet.
This one is silicone coated
2 Likes
As far as I know, the KAF Pullman pans are made by USA Pan. I’m a USA Pan fan, and my Pullmans are thus. No issues.
2 Likes
thanks, @honkman and @MunchkinRedux
1 Like
This was the other reason I was concerned about aluminum. I have some old aluminum pots and pans. I don’t use them too often.
I made another boule of easy beginner’s sourdough but subbing 175 g rye flour and 300 g KA bread flour for the AP. Did a slow ferment in the fridge overnight and baked it off this morning. Looks pretty decent although my scoring needs work. When it cools, I’ll check out the inside.
12 Likes
looks good to me!
1 Like
I absolutely adore milk bread. First had it at a fancy sushi place in Berlin. Cheapest thing on the menu was a couple of slices with piment d’espelette butter that just melted into those toasted slices of heaven.
My boo (the resident baker) hasn’t tried his hand at it, but a local Korean market gets a few loaves delivered every Thursday 
3 Likes
Simply use anodized aluminium
I have an Asian Mkt. nearby to a Costco that carries a large variety of Hong Kong style bakery products including the bread, pretty much fresh everyday. They get bus loads of Asian senior citizens doing their shopping there, makes for a good turnover.
2 Likes
Yeah, we’re incredibly lucky to have several very good Asian markets in town (and a huge Asian population to boot — predominantly Chinese and Korean) that get deliveries from both NYC and Philly Chinatowns once or twice a week.
Our source for roast duck, roast pork, and milk bread
2 Likes
Wait…there’s milk bread AND roast duck in State College now??? Times have indeed changed there.
1 Like
I think roast duck has been available at Far Corners for many, many years. The milk bread (at Momezon, the Korean market where you can also get homemade kimchi, kimbap & any number of Korean treats on Thursdays) is def a new addition.
It ain’t Hawai’i, tho 
Very nice as far as I’m concerned. I think rye naturally has a less open crumb. It’s soft and flavorful.
p.s. can you tell I cooked with turmeric?
12 Likes
Looks perfect and my mouth is watering, I’m always on the hunt for a loaf of sour rye.
1 Like
I’d send you one but I’m not sure it would hold up well in the cross-country mail. Shipping has gotten so expensive.
1 Like
Still have it open/on list. Just haven’t gotten round tuit!
1 Like
Wonky looking Japanese milk bread from KAB. The first two segments are plain bread, the segments with the almonds and sugar have frangipane rolled onto the dough before being rolled into a cylinder. Planning on broiling the Frangipane slices with some butter and almonds and possibly French toast. Interior pics tomorrow.
10 Likes
