I rewrote a Pullman formula. It’s wonderful as far as flavor and crumb. I’m so pleased with how it came together as well.
This was a pour it all together loaf, stir , let rest for 1 hr. I came home from the gym and did a few bowl folds, it was so ready that I placed it directly into the buttered Pullman and let it rise. It went quickly and I baked as usual 375° 25 min lid on and…. that’s where the ooops began. I forgot to butter the lid. I was determined to get it off to finish the bake , probably should have left it but “ oh well”. It is perfect if you look at every side but one lol.
300g milled Hard White Wheat
300g milled Rouge de Bordeaux
275 g mixed levains ( one made with AYW the other SD)
1 tsp ADY
355 g H2O
126g Trinity ( honey, homemade yogurt, EVOO)
13g salt
Stir well, rest 1 hr, bowl folds , no bulk rise simply place in pan and rise
Bake covered 375° 25 min uncovered 20 min
BUTTER PAN AND LID WELL!
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Well done irrespective of the lid issue. The crumb looks great and you have worked out the right amount of dough for your Pullman that is a bit of guess work and is dependant on the ingredients.
I make Debra Wink's 100% whole grain sandwich loaf in my large Pullman. It took a few attempts to get it right in many respects. DW gave me a lot of tips and was very supportive at the time.
Cheers,
Gavin
I always aim for 1400g. Since I always make all or high % of home milled whole grains that weight works perfectly. I threw in the teaspoon of ADY and it didn’t need it after all. My starters are crazy active these last few weeks. I will be making this one again soon and drop the ADY and be certain to butter up better! Stay tuned . 🙏
Couldn't be
butterbetter!David
I’ll butter better before baking it next time! 😊
Your crumb looks perfect. Better to leave the butter off the pan than forgetting an ingredient in the bread 😆. Many years ago I forgot to add the butter in a challah I was making so I slathered it into the dough before shaping and it actually tasted better! I did have a lot of butter leaking all over the baking sheet but it was a happy accident.
Happy baking!
Ian
I left salt out once years ago and we simply salted as we ate it.
I love the idea of slathering the butter on the Challah then shaping! Like a Croissant dough 😊
I do mise en place with ingredients, guess I will add butter pan & lid to the list.
Happy baking to you Ian!
Looking at your ingredient list, that must be very delicious. Baking with the lid on is always scary!
This is a first. I always butter heavily. Everyone loves the crust on all sides with that incredible buttery flavor. 1400 g give or take a few and the loaf falls out perfectly.
My Trinity is a staple ingredient. I use 30/30/30 for every 1000 g of flour usually. Just subtract from the total water as if that 90g is water. This loaf had the higher amt of Trinity for less flour. It made the loveliest crumb.
Check out my blog posts. If you have the big USA Pullman it’s my fave bread. 🙏
We all have oops moments at times, it is just the nature of baking and life in general. It doesn’t take anything away from this marvelous loaf Caroline.
Benny