Hi Barb,
I just tried a loaf in the Pullman Pan, but after it rose to within a half inch of the rim in about 90 Minutes, it stalled and rose no further.

The baked bread was flavorful, but the crumb was much too tight and looked under-hydrated. I get the feeling that the yeast
under-performed, so I intend to try again with more yeast and more water, maybe even a bit of sugar to feed the yeast.

There seems to be a lot of variation in the posted results, and it really is expensive to experiment at roughly $10 a loaf for just flour, so I hope KAB can provide more guidance on troubleshooting the techniques involved.

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