I just sliced into my first Pullman Loaf. I was given a Pullman loaf pan as a gift and simply followed the recipe on the packaging. It came from Williams-Sonoma. Needless to say, I am thrilled. The slices are light, yet toothsome and has a mellow flavor, but addictiing. I admit, it was a little challenging to knead the butter into the dough, so I cheated and used the stand mixer. Here are two snapshots.
If anyone wants the recipe, I will add it. I rarely post here, but am constantly lurking and learning! Thanks!
Good Morning - what have we learned so far? NOT to complete the first step BEFORE having your first cup of tea. This morning, I mixed the starter, flour and water together... went back to read the directions, realized my mistake, cussed, added the salt and stuck it all in the fridge. Sigh. We will see what I have when I get home.
Hi - Long time lurker, first time poster! I love everything that you do here. It has been such an inspiration!
I am giving the 36 Hour SD Baguette recipe a shot. The only difference in our recipes is that I have Bob's Red Mill AP flour on hand and used it. Yesterday went well, I made it through step 3 (all the S&F and putting up for the 24 hours).
TXFarmer - this dough is WET! I mean WET! I took her out of the fridge about an hour ago and it is resting in my oven with the oven light on. There is no way I can see beginning to shape this without it falling flat. Any suggestions? Do I do a quick knead with a touch more flour?
