The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

mahaiku's blog

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I love my little mini pullman pan!  I'll be tinkering a bit with how much dough to make to totally fill it.  My small batch recipe only managed to rise to about 3/4" from the top.  The loaf slid right out and I'm pleased with the nice soft, even crumb with minimal crust for sandwich bread.  I've already made my dough for my rye bread test tomorrow. 

83% hydration recipe baked at 350°F for 30 mins.

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