I gave the Pullman loaf tins a whirl and they produced a couple of decently, if slightly irregular, shaped loaves. Two tins just fit in the air fryer and, as you don't need a temperature above 200 degrees C (fan), I thought it perfect for baking loaves.
With the lids on the tins there's an element of steaming that takes place, as well as baking, although the trick of putting a tray of water in a conventional oven achieves the same result and a good crust. You're meant to bake for 25 to 30 minutes with the lids on and another 25 to 30 with the lid off to brown the crust. I required a bit more than that and it took another 15 minutes before the regulation internal temperature of 95 degrees was reached.
I could have done with a little more proving such that the oven rise fills the tin completely. As it was, it filled the tin for most of its length, but there was a bit of a gap at the ends. One learns by trial and error as to how much dough to put in and the level to prove it to in the tin. When the dough rises and hits the tin lid, it spreads out, filling the entire void - but that depends on a number of factors outside of your immediate control.
I don't think the air fryer provided enough air circulation either, as it took much longer to bake - an oven would make a better loaf as there's more circulation. However, a good crumb, a good taste, an excellent crust and a good shape - just.
Hay's taking the assortment of metal and silicone loaf moulds to the charity shop, as the 3 Pullman tins are sufficient for my needs.
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