The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

WW YW Pullman 13” with trinity

trailrunner's picture
trailrunner

WW YW Pullman 13” with trinity

 

Crumb pics . 😊

 


Haven’t baked this in awhile. It’s so easy that it’s almost unfair because it looks like work. Mix everything til moist in KA mixer. Rest 1 hr. Mix on speed 2 for 9 minutes. Butter your 13” Pullman REALLY WELL
. for flavor as well as crust/ color and easy removal. Let dough rise 50% up pan sides. Place in fridge. Next day resist urge to peak inside as it will pull the dough which should be very close or touching lid. Preheat oven 375. Bake covered 30 min and uncovered 20 min. That’s it. The bulk is done in the pan . Dan was the first to popularize this method. 

335g AP 

335 WW ( milled Rouge de Bordeaux and Turkey Red) 

70g Semola Rimacinata 

28g Rye ( milled Danko Rye)

400-460 g H2O- watch your dough and adjust as needed

( I used 100g YW as part of my water. ) 

42 g each honey, EVOO, Buttermilk = 126g trinity

13g salt 

126 g active YW levain 

 

Comments

pmccool's picture
pmccool

What's not to like about this?

I may have to try this, since I bought some Turkey Red wheat last year but haven't milled any yet (still using up the other red wheat I had on hand).

Paul

trailrunner's picture
trailrunner

That emptied my bag . I have a lot of flour trying to use up so it will be a different blend next time. This was excellent though. Please post if you try it. c

Benito's picture
Benito

Your pullman loaves are always excellent Caroline, wish I could have a slice right now.

Benny

trailrunner's picture
trailrunner

It turned out the best of any I have made. The flavor and crumb are really excellent. Hardly any work for such a nice outcome. I can’t always say that! c

Floydm's picture
Floydm

Really nice.

trailrunner's picture
trailrunner

It really is the easiest bread to make and such a tender delicious crumb. If you get a chance to try it please share . c

Isand66's picture
Isand66

This looks perfect.  I think I need to make another YW starter.

trailrunner's picture
trailrunner

I only use the YW levain made from my stored starter. I keep my rye one going but haven't used it in ages. I will get it out and feed it and probably do a mixed levain on the next pullman. I am planning on several variations for the Pullman pan. We love the thin square slices. I keep my YW fresh and it is doing great. I add raisins and the orange peel and it stays bubbly and fresh for several weeks at a time in the back of the fridge. Please post what you are making. I always love your bakes. c

MTloaf's picture
MTloaf

To what appears to be a section of a 4x4 wooden post. From a handcrafted work of art to a toss in the pan utility loaf. A nice demonstration of your abilities and the capabilities of YW. I have been maintaining my YW by following your advise and it has been working well for me. Thanks 

WW slices

100%WW pan loaf
I guess that I need to add the buttermilk to complete the trinity. I didn’t get a lid for my pan because for some strange reason the lid is more expensive than the pan!? I prefer the rounded top but it doesn’t bake as evenly and the top burns when toasted.  
D

 

trailrunner's picture
trailrunner

Fortunately it doesn’t taste like a wooden post😂. Thank you for the kind words. I am glad your YW is also doing well. I got my USA pan from Breadtopia. I had to wait for quite awhile as USA was working on a new design . It came with the lid. I love the square shape. 

Your slices look quite good! I sometimes use my homemade yogurt instead of buttermilk but it seems to need all three. Danni started the yogurt in bread trick but not as much as I use and not the addition of the olive oil and honey all in equal amounts. I like what it does for flavor, fermentation and freshness
 the F trinity!!! 

I need to rest I’m getting silly. 4 hrs of intense weeding and mulching and yoga class today . I’m tired. c

Mini Oven's picture
Mini Oven

When reading the crumb.  Sooner into the oven perhaps.  Just a tiny tweak. :) Otherwise looking delicious!

trailrunner's picture
trailrunner

I don’t pay any attention to proof timing after the loaf goes into the fridge. My breads are on their own since I get so busy and have to bake as I have time. I will adjust the pre- retard proof time . Thank you for the “ tweak”! c

Mini Oven's picture
Mini Oven

Guess I should have been clearer.  Sorry.  Don't tweak your loaves, they are just fine!

I can't even tell the bottom from the top or the sides.  :)

trailrunner's picture
trailrunner

I can always use some tweaking lol! 

MTloaf's picture
MTloaf

Over proofed as well. It may sound strange but I sort of meant to do that. At least error on the side of going too far which unfortunately sometimes is similar to my approach to life in general;-) it still got decent oven spring without blowing the top off or requiring the loaf to be slashed.and yes, It was pretty delicious so thanks for commenting. 
Don

plevee's picture
plevee

You loaf look great must taste great too. Which Dan and which recipe are you basing this on?

trailrunner's picture
trailrunner

I made up the recipe after seeing folks posting small Pullman loaves. It’s a 40% increase in dough weight for the 13” Pullman , that’s from Bennie here on TFL. It was Dan Ayo who said a bulk rise wasn’t needed and put the developed dough directly in the pan to rise. There is a Community Bake on Pullman loaves that you can reference for lots of tips. I started the trinity of EVOO, honey and buttermilk in equal parts . Many folks used one or two of these or yogurt or another sweetener or butter but no one used all 3 in equal amounts. It makes a lovely fermentation enhancer and tender flavorful crust and crumb as well as great keeping quality. I also use my YW as leavening more than most and in more ways —- making a flour /YW starter and using the YW as part of the liquid. Hope this is helpful to you. Do check the Community Bake. c

plevee's picture
plevee

I'm in a bit of a rut. I'll try this.

trailrunner's picture
trailrunner

please post back and if you have any questions just ask