The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

SJSD & my best pulla yet!

Skibum's picture
Skibum

SJSD & my best pulla yet!

My summer project has been to learn the batard shape and actually achieve an ear. So far, very mixed results, with a sort of ear on this bake. Getting the right timing on both bulk and proofing stages so that I can actually score with a lame has been surprisingly difficult with more failures than successes. I would go back to baking Forkish style boules, but my seams likely won't open. hmmmmm.

On the plus side, I have been tweaking my pulla recipe for natural levains, adding a little more egg, cardamom and sugar. I tried using yeast water levain only and it makes a tasty loaf, but I find I get better balance and volume using half YW and half liquid levain. The original yeasted recipe called for two bulk rises of about an hour before shaping, but I have found with the natural levains, I get better crumb and volume shaping after a single bulk rise, doubling the dough.

I was pleased to host our own Floydm, his wife and two children a little more than three weeks ago for a short visit as they were passing through. I invited them for, what else? Pulla and coffee. He said they liked the pulla so I guess I should have baked two loaves.

The loaf I baked for Floyd was a YW levain only and two bulk rises. The last loaf I baked was 50/50 YW and liquid levain, a single bulk rise before shaping and a much larger volume on more open crumb. Yummm!!!

Ready to bake

Voila

Formula:

180 g whole milked scalded

6 large cardamom pods, seeds removed and ground, add to hot milk

1/4 cup sugar plus 2 Tbs raw cane sugar, add to milk

When milk mixture cools down to 90F add

40 grams YW levain, 40 grams liquid levain. I am at 4,420 feet above sea level. At lower levels you may want to up the levain to 50/50 g's.

You can also use 11/2 tsp instant yeast, 40g water and 40 g flour

To the levain, milk mixture add:

75 grams egg. Two large eggs are about 100 grams, so I have left over for the egg wash

180 grams strong bread flour

Let this mix get happy covered at room temperature for 2 - 4 hours with natural levain and perhaps a half hour with yeast.

Add 120 g AP flour and beat to add

Add 44 g melted unsalted butter and beat until the dough is smooth and glossy

Add 5 g salt and another 120 g of AP flour or more until a smooth dough is formed. 

Allow to bulk rise until doubled, then divide the dough into three equal pieces and roll out into long tubes and braid. Why do you braid pulla? As I discovered, if shaped as a batard the crust is over baked before the inside is cooked. Oops!

Proof until about 1.5 times volume, brush twice with an egg wash, ( that left over egg) and sprinkle well with sugar.

Bake at 350F for 15 minutes with steam and another 15 - 25 minutes turning until the internal temperature is 195F+

Let cool for 20 minutes or so and enjoy a slice with a shmear of butter and strong cup of coffee.

Enjoy and happy baking!  Ski

 

Comments

dabrownman's picture
dabrownman

had some kind of decent bread to munch on while visiting.  I'm with you one the  YW alone thing except when stuff shouldn't be our at all like cinnamon bread, banana bread etc, otherwise I prefer it mixed in with some SD as a combo levain.  That way there is no way to know what you are getting and can't blame any one thing.... except Lucy of course::-)

That pulla looks great,thanks for the recipe and keep working on  that SJSD.

I'm thinking about making my bike into a a trike so it will be harder fall off of it going forward.  If I do, i will have toocome visit you so we can make some bread, shoot a moose and make some decent smoked ribs but that would be next summer after you have recovered from too much skiing.  Well done and

Happy Baking Ski 

Skibum's picture
Skibum

I'm not sure moose ribs would even fit my smoker! There a re a few moose around here, but I don't believe they are hunted in this area. Deer, elk and bighorn sheep are hunted though. You are welcome to visit anytime, but I am not a hunter.

Happy baking!!! Ski

pmccool's picture
pmccool

I can almost smell the cardamom from here.

Paul

Skibum's picture
Skibum

Adding a little more cardamom and sugar has helped f=the flavour for sure. Happy baking,, Ski

Isand66's picture
Isand66

Looking good Ski!  I'm sure Floyd and family must have enjoyed them and your company.

Ian

dmsnyder's picture
dmsnyder

David

PalwithnoovenP's picture
PalwithnoovenP

I'm so intrigued by your pulla, it must be really delicious because you make and tweak it so often! I really want to taste it now! You're also lucky for meeting the man behind this great site! Cheers!

Skibum's picture
Skibum

Pulls is a sweet treat I have enjoyed since a child.I think I am done with tweaking the recipe now though. I am really happy with the latest result and will enjoy the last slice with coffee. This is not at all difficult to make and the results are worth the effort. You can do this yeasted with your own levain or the mixed levains I have settled on.

Happy baking!  Ski

Cher504's picture
Cher504

I've long been admiring your pulla loaves and I've finally got my YW in high gear and ready to give it a try. In the first step, when you mix 40g YW levain with 40g liquid levain, do you mean the yeast water plus flour? Or just the yeasted liquid? I'm assuming the liquid levain is 100%hydration white sourdough, right? Do you think 2% milk would work ok?

thanks for any advice,

Cheers and happy baking!

Cherie

Skibum's picture
Skibum

For your YW levain  just 40g yeast water and 40g bread flour and let it get happy and active. Yes my liquid levain is 100% hydration sourdough. 2% milk will work just fine. I have kind of let my YW culture lapse and my plast several pulla bakes have been with just the liquid levain.

Happy baking! Ski

Cher504's picture
Cher504

I loved making this pulla- it reminded me of a challah dough, but more fragrant...the cardamom really adds a special something.  My loaf didn't get as brown as yours, I wonder why. It was 205dF when I pulled it from the oven. Maybe I was too skimpy with the sugar sprinkling? Do you use coarse sugar on top?

Here's a few pix of my pulla - 


Thanks for your help with this bread - so good! Can't wait to turn a few slices into french toast in a few days.

Cheers!

Cherie

Skibum's picture
Skibum

Nice looking pulla. Cherie, I think you are the first fresh loafer who has baked one my pulla versions and posted it. I am glad you liked. Yes, it is a very nice dough to work with, similar to challah and the cardamom really adds a nice fragrance and flavour nuance. I am totally stoked that you made my favourite pulla!!!

To finish I brush on two coats of egg glaze, (egg beaten with 1Tbs H2O), then sprinkle generously with sugar. The traditional Finnish recipe calls for coarse sugar. Some of the old Finns like my grandmother would crumble sugar cubes on top. Too much work . . .

For a while I was also sprinkling ground almond and almond slices on top but have returned to the traditional sugar sprinkle. It works out great if you sprinkle on enough. You might try more sugar and more glaze next time.

My pulla dough also serves as my all purpose sweet dough recipe and all I add is some vanilla and almond extract. I have made cinnamon buns, chocolate babka and one of my favourite bakes:  Floyd's Blueberry Cream Chees braid in the most book marked section.

Happy pulla baking, Brian, (Ski)