The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

(6-plan) Journey to perfect a 100% WW Sourdough Pullman Loaf

texasbakerdad's picture
texasbakerdad

(6-plan) Journey to perfect a 100% WW Sourdough Pullman Loaf

Round #3 of experimenting with "Skipping the Bulk Ferment" step.

Recap:

The wife has tasked me to come up with a sandwich bread recipe our family can bake at least once a weak to completely replace our regularly purchased box store sandwich bread.

Requirements

  • Soft and light
  • 100% whole wheat
  • Recipe must be easily repeatable and easy to execute.
  • Recipe must be designed for a covered pullman loaf pan.
    (https://shop.kingarthurbaking.com/items/pain-de-mie-pan-pullman-loaf-pan-13)
  • My 12 year old daughter must be able to bake the bread from start to finish
  • Sourdough leavening only.
  • From start to finish, the bread must be completable in 1 day.
  • Process must exist to enable the baker to know with reasonable certainty that the loaf is perfectly proofed.
  • Dough needs to contain a few softened chewy seeds, grain berries, etc. for texture and flavor.
  • Don't use bran flakes as a bread topping.
  • 1.5 out of 10 on the TexasBakerDad sourness scale, whatever the heck that means :-)

Modification from Previous Bake

  • Bake for 1hour 15min covered instead of 1hour 30min.
  • After mixing in the ankarsum, immediately dump dough onto the counter and preshape, then wait 15 minutes and shape, then load into pullman.
  • Only knead in ankarsum once, last bake I waited 10 minutes and kneaded twice.
  • I am not going to butter the top of the loaf before loading into oven.

Sixth Attempt

Ingredients

  • 60g (12%) sourdough starter (50:50 hard red)
  • 50g rolled outs
  • 30g (6%) honey
  • 10g (2%) non-iodized salt
  • 30g (6%) virgin olive oil
  • 475g (95% if you include rolled oats) well water
  • 450g hard white wheat (sifted to remove bran)
  • sifted bran to be used as topping

Process

  • 0:00: In large mixing bowl, add: 475g of boiling water, 50g rolled oats, 30g honey, 10g salt. Mix and let sit for 10 minutes.
  • 0:10: Mix in 30g olive oil
  • 0:11: Without kneading, mix the 450g of hard white wheat to combine into a shaggy mess. Let autolyze for 10 minutes
  • 0:21: Smear 60g starter over the top of the dough mess. Use drum on Ankarsum and knead until dough stops showing improvement (record time elapsed, about 8 minutes).
  • 0:29: Dump dough onto bench, siphon off 20g for aliquot, then preshape, then wait 15 min.
  • 0:32: Prepare pullman pan, liberally butter all sides and apply flour.
  • 0:44: Shape dough and load into pullman.
  • Let dough proof in pullman until aliquot shows 1.75x rise over original volume. About 6 hours
  • 6:00: Preheat oven 375dF
  • 6:44: put lid on pullman and stick in oven for 1 hour 15 min. Bake covered the entire time.
  • 7:59: Pull from oven, transfer loaf to rack. Let rest until cool, probably 2.5 hours.
  • 10:29: Slice using slicer then put loaf in plastic bread bag to keep it soft.

Comments

GaryBishop's picture
GaryBishop

Thanks for reporting so carefully on this. I'm loving it.

texasbakerdad's picture
texasbakerdad

I am happy other people are getting something out of my ramblings. I am learning a lot from this whole process.