January 23, 2022 - 8:31am
Take II. Pullman loaf
Reproducibility, my Chemist husbands says, is the key to a fine bake. This is definitely a winner. Did exactly what worked for the loaf I posted yesterday and darn if it didn’t work perfectly again! Who da thought ??
The loaf actually sang as it slid out of the pan. Fragrance is intoxicating. Serving it for my Chef son’s 47th birthday today!! Pictures later. Next up a German apple cake . c
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is a thing of sheer beauty. And agree wholeheartedly, consistency in reproducing a bread is a hallmark of getting the process down and understanding it, but definitely an important milestone. Hoping the interior crumb is a repeat as well.
Alan
High compliment from as talented a baker as you are. I will know the crumb status in a couple hours. Fingers X. c
but you have clearly mistaken me as something I am not. I have my "special" little corner here on TFL. After that I'm just another out-of-control doofus trying to use the basic skills to make bread out of dough. Getting away with it more often than not, to my good fortune. Really!
👍🙏
Standing ovation on sticking it twice in a row Caroline, perfection twice!!
Benny
It’s a sure thing so far. Going to start pushing the % WW up and see what I get. The bar for 100% WW is high 🙏😊
David
Just posted the crumb . A tad more open than yesterday’s loaf and the flavor a bit of tang. It was in the fridge a few hours longer than the loaf yesterday. otherwise essentially the same bread. Now to increase the WW. c
I like the direction you are heading towards with this bake. For months now, my baking efforts have focused on “utilitarian bread”. The consistent shape of panned slices, and the uniform cell structure of the crumb is my present focus. My neighbors get plenty of bread from me, and I think they agree. The precious ears and large holes don’t impress them or me at this time. With that in mind a panned bread with the flavor of Ciabatta, but not the giant holes sound perfect. If you have any ideas, please see THIS LINK . While reading this BLOG post, I started to consider YW as a possibility for future bakes. And you are the “Queen” of YW :-)
Danny
I am headed out of town for a week. When I return I would be very interested in a lean clean Pullman bread. We aren’t in to the big holes either.
Thanks for the YW compliment but probably an exaggeration ❤️👍🙏😂.
Talk soon! c