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trailrunner on 26 Jun 2025 at 10:46
Pullman

Almost had a top on but circumstances dictated a topless loaf . All whole grains Yecoro Rojo, Spelt , and Rye with purchased Golden Temple Fine Durum Atta. 600g of flour combo , 150g of Trinity ( used date nectar as sweetener and buttermilk and EVOO) 360 g very very active levain . Misjudged the amount of H2O the flour was quite dry and needed to add +200g so 1600 g loaf in a 1400g pan! Ooops. Topless is the way to go. 

Fragrance and color is magnificent with the butter crust and date nectar adding a rich hue. Having family for a dinner tomorrow with great stuff from a Wegman’s run yesterday in C’ville. Cheeses and imported meats alcohol free beer. They have an amazing selection . 

Edit : I just couldn't resist so had a thin slice. Delicious and tender and mild. Perfect as an accompaniment to the meat and cheese tomorrow. 

Still in my Pullman phase I guess. Next up will be all grains I milled. Including levain which is currently 100% hydration using Arrowhead Mills bread flour. 



 

We just had grilled cheese and fresh fruit for supper . Delicious crunch with melty insides. 

I can’t get over how easy this bread has become. Basically a “ quick” bread. My starter has been on overdrive since I restarted it in April from extremely stiff back to 100%. It just leaps when I feed it and seems to really love this formula. 

Thanks for looking. 🙏

It’s such an easy do nothing formula. I can’t mess it up if I try. Added 200g extra water and still no issues. Put the lid part way on and then drug it off and crumb still perfect. Just the usual folds and 2 x very thinly patted out like a pizza and rolled up put it in the pan Baker’s done! 

Hope you are on the mend. Thank you Tom!

Perfect flavor combo in this one.  Must have been perfect with your dinner.  What are the dimensions of your pan and if I’m reading right it sounds like you usually use 1400 total dough weight?  If you bake with the cover on are you taking it off during the bake?  Lastly are you baking after the dough rises to the top of the pan?

I have the 13” Pullman with lid. Yes 1400 g total so far always works with primarily whole grains. A flour weight of 600g. 
I always bake with the cover on but this time I added more water and ended up with more dough weight —-1600g!!! I also let it rise too long thus trying to use the lid then changing my mind and dragging it off. 

I generally get it into the oven with lid on while it’s still an inch or so away from the top edge. 

I always remove lid after 25 min then do 20 min lid off. All at 425°. 

Hope this helps. c

I just gave up bulks outside the pan as there wasn’t any noticeable difference in flavor etc. 

 

But I used to always do a bulk then shape and placed in pan, THEN retarded in the fridge and baked the next day. 

Also bulk then shaped and rose and baked. Everything I tried turned out perfectly with no significant difference in flavor or texture. 

Biggest caveat is make sure and butter every surface. About 1-2 tsp is plenty , all surfaces , use a pastry brush. Always wash thoroughly and dry in oven. 

Have fun take pictures! 😊👍c

I tend to do a few S&F sessions before shaping a log and putting it into the pan. You could call that a short bulk.  If the dough is more like a batter, then I just scrape it into the pan with no previous bulk. It always works well.

It would probably be possible to discover some optimizations, but without going to any such trouble the results are always happy ones.

TomP

I just happened to see this comment. Very irritating!!! It’s hard to scroll back and try and find comments and replies etc. 

Don’t know if Floyd can address this. 

I do my  “ beating batter” to get the gluten started. Add the rest of the dry and do bowl folds initially to get everything wet. Usually a 1 hr rest. Then do a few rounds of bowl folds to get more gluten going x 15 min . Then 2 laminations “ my way” on a wet counter to increase hydration. Last lamination is the roll up to a long shape and plop in pan. 

So yes that all counts as a bulk that’s “ disturbed “ to increase gluten lol. 

Let’s see if I get any notifications.

Whenever I see your loaves I always say i've got to replace my pullman loaf pan. Can't beat them. 

You mentioned alcohol free beer. Have you ever tried making Kvass? I know in strictest of terms it cannot be classified as a beer however it is an alcohol free (well almost as it might be 1% ABV) fermented bread drink. One could call it a bread beer. 

Instead of using grains for the mash you toast some slices of bread (usually rye) then soak them in water, and add sugar and yeast. I once made it with a bit of sourdough starter. If you bottle it in a plastic bottle you can allow it to build up carbonation. Very refreshing on a hot day. 

I haven’t tried Kvass. I’ve seen it in the store somewhere but passed it by. I’m not very adventurous with beverages. My husband used to brew beer regularly back in the 70’s. It’s a lot of work . The kvass sounds easy but I’ll leave it to you and others I think 😊. 

I don't know the answer to that question but I do know that I'd be happy to come along for the ride if it featured the kinds of breads you've been cranking out, Caroline.  This is another winner.

Paul

Great sense of humor Paul! 

I have had great luck with the Pullman breads. Down to a few slices but there’s a challah in the freezer so I’m probably going to hold off a couple days before I make another Pullman. 

Going to try something different so stay tuned. 🙏

We went through this loaf fast due to family eating with us. 

I love the Atta Fine Durum. It makes lovely silky pasta and the gluten develops really fast in the bread and pizza when I use it with other grains. I bought 20# initially and still have a lot so it will reappear frequently. 

Thank you Bennie for looking. c