This humble loaf is a continuation of the ongoing Pullman pan-demic happening here. The recipe is adapted from Hammelmans straight dough recipe from his first edition of Bread. I used his ingredient percentages approximately but converted it to a sourdough levain and the short bulk long proof method used previously. The whole grain portion is home milled in equal amounts of red and white spring wheat from Wheat Montana that was sifted twice through a 40 mesh screen with 6% of the bran removed. I have been adding a 1/2 tsp of double acting baking powder to the flour because King Arthur suggested it for their batter bread recipe. It may help with the texture and might reduce the sour taste but not sure if that is the case since my breads don’t seem to have a sour taste in general even with added whole grain. 
I always brush the top with butter while it’s still hot from the oven
It’s a versatile soft bread that works well for a PB&J or egg salad and makes decent toast. The milk and honey helped with browning so the trinity is back in play. I might try adding some cinnamon and raisins with it next time. 
We tried it with a BLT for dinner but it didn’t work as well as a hearth bread when fried on one side in the bacon grease. The star of the show was the Cherokee purple heirloom tomato anyway. Homemade mayonnaise is the best and so easy to make in the food processor.
Happy baking Don
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Great looking bake. The crumb is perfect and your sandwich is mouth watering.
I started my garden late this year and I’m hoping I start getting some home grown tomatoes and cucumbers soon. I love the Cherokee Purple variety as well.
Best,
Ian
I hope you give it try now that your pullman is re-seasoned. Our garden has been hit or miss this season with too much heat and rain which tomatoes seem to like but other crops not as much. At least we are not having to water all the time.
D
Wow, love this loaf Don, well baked. Interesting the idea of adding baking powder to a bread dough. I think I’ve done that before only for the steamed bao but never a loaf of bread. I love that TFL is having a Pullman pan-demic, that’s hilarious.
The purple tomatoes look really delicious too.
Benny
is my little secret ingredient;) but I don't know if it really works because chemistry was never my best subject and that goes for all the other ones as well but at least Im still learning.
From the King Arthur recipe for sourdough english muffin toasting bread: "
"The original recipe calls for baking soda, which could counteract the starter’s nicely acidic tang; substituting baking powder will help retain the starter’s flavor. In addition, since baking powder kicks in first when it's activated by liquid, then again when it meets the oven’s heat, its presence will punch up the bread’s oven spring."
I used to be somewhat of a purist but in the current era of hacks I will try anything. I also get better results with this type of bread when using the higher PFF ratio that you brought to table. The only downside is that it moves pretty fast past the point and has to be watched carefully.
Don
Edited to put response in correct context
Everything - within reason of course - should be tried. If it serves a purpose - and that purpose is up to you - it should be done. Enjoy!
Lovely baking story! Love the crumb and golden colour too, and the use of baking powder is interesting especially with the decent amount of preferment, I was wondering if it would let you ferment for longer.
-Jon
Glad you liked the story. I don't know how much the BP is doing in the mix or in the oven. I have gotten good results with and without it so I figured it wasn't doing any harm. Someone else could better explain its effect on fermentation. I am just looking for a bread that makes good toast. Like this one from the multigrain.
Don
Duplicate
That’s a gorgeous bread and WOW for the uses of said bread. That BLT looks amazing. I never buy bacon so I’m thinking you may have pushed me in that direction.
Pullmanmania is definitely a thing. Will post tomorrow 😊