The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pullman loaf from Bouchon Bakery

Whygee's picture

Pullman loaf from Bouchon Bakery

I like to make the "Pain au lait" from the Bouchon Bakery book, but I'm a bit baffled by the fact that the proof time is only 15 mins. 

Could this be a misprint? It would be surprising for a book known for its precision.

Any opinions on that? I like the resulting bread but I feel the proof time should be at least 45 mins.

WoodenSpoon's picture

Being unfamiliar with the formula my best suggestion is to bear the super short proof time in mind but to watch the dough not the clock. Is there crazy tons of yeast? how long is the bulk ferment?

Whygee's picture

The bulk ferment is 3h so I'm guessing this is the reason why the recipe still work. 

Otherwise the yeast ratio is about 1% so it's not too bad. There's also a bit of sugar in the dough.


Antilope's picture

is from King Arthur Flour. It's a delicious recipe that hasn't me failed yet.

King Arthur Flour Pain de Mie in a Pullman pan recipe


Detailed Pain de Mie in a Pullman pan recipe info with photos

Yerffej's picture

Are you sure that you have listed a proof time and not a resting period?  I do not have this recipe.


fotomat1's picture

more of a rest period than what is typically refered to as a bulk fermentation. The entire recipe is a bit unconventional in most aspects. Mix on low for 30 minutes,fermentation15 minutes,preshape rest 5 minutes shape egg wash and proof in pan for 2 1/2 to 3 hours.