February 10, 2019 - 8:48pm
Mini Square Pullman Pan - whole wheat flax bread
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.
Stay inspired!
Michelle
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Beautiful loaves. Now where did you find your mini pullman? It is just what I've dreamed of...
Thanks Susan. I bought mine at Amazon.ca Loaf Pan The packaging sleeve says it's Professional by Chefmade - WK9317 Non-Stick square loaf pan with cover 11.5 x 11.4 x 10.6 cm 4.5" x 4.5" x 4.2" It took a couple weeks to arrive, but definitely worth the wait!
Stay inspired!
Michelle
Great! Thanks so much Michelle....
How much whole wheat was in the recipe? Do you know the total dough weight?
How did the rye come out?
This loaf had 1 cup whole wheat flour. I'm unsure of the total dough weight as my scale gave out and I just measured by cups and spoons. I have increased my recipe by half to see if I can fill the pan. The pan says its for 250g.
My rye was too compressed and not enjoyable. I didn't get much rise. I'll stick to making rye in boule form when my hubby requests it. I'm not a rye bread fan myself.
of flour went into the recipe?
this batch had 1 cup whole wheat flour along with 1 tbsp + 1 tsp vital wheat gluten and 2 rounded tsp flax meal
I increased my recipe by half and managed to get a rise to the top although it didn't get into the corners.
We won't be cutting into it until breakfast.
Here's a nice slice this morning. It is soft, firm and moist without being gummy and has a nice chew with very little crust.
Stay inspired!
Michelle
Small batch enriched bread recipe for Mini Pullman Pan 350°F for 30 mins.
Whole Wheat Flax Bread
Container: mixing bowl
Put in bowl
1 tsp salt
1 tsp active dry yeast
1 tbsp + 1 tsp honey
1 tbsp sunflower oil
½ cup warm milk (110°F)
Stir with the handle of a wooden spoon.
Add
1 ½ cups whole wheat flour
2 rounded tsp flax meal
1 tbsp + 2 tsp vital wheat gluten
¼ cup warm water (110°F)
Stir with the handle of a wooden spoon until combined into a shaggy dough. Cover with lid open a bit and set aside untouched for two hours to let the yeast do its thing.
Same day use; after two hours, lightly flour hands to remove dough from the container and gently form a loaf and press into pullman pan to rest 40 - 90 mins. and preheat the oven to 350°F. Dough should reach almost to top of mini pullman pan. Bake on middle oven rack for 30 mins. Remove from pan and let cool on wire rack. Next day use; after two hours refrigerate dough for up to five days. Keep lid slightly open for first two days.
p.s. I don't have the weights as my scale battery died.
Stay inspired!
Michelle