I just got a Pullman pan to test. Originally it was used in Pullman trains as a space efficient way to make bread. The pan is square and has a top that slides on. This accomplishes two things: you can let the dough rise in the pan and stack a bunch on top of each other and then when you bake in the oven, you can squeeze a lot into a small space. The bloom that normally accompanies a loaf is sealed away in the enclosed pan. I want to use it in the food cart for just these advantages. That, and a square slice of bread for a sandwich is fairly ideal.
This particular loaf baked for 50 minutes, 20 minutes longer then an open loaf. Even baked for so long it's extraordinarily moist. It will have to wait until tomorrow morning to cut into it.