The Fresh Loaf

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Impromptu loaf to test new pan

HeiHei29er's picture
HeiHei29er

Impromptu loaf to test new pan

Pulled the trigger on a new 8x4 Pullman pan after getting comments in this thread.  Came in today and decided to try a quick loaf.  Threw together a quick recipe with the goal of making a soft sandwich bread.

Decided to start with the dough weight the pan is rated for.  I think the bake went really well and am optimistic about the crumb, but not nearly enough dough.  :-)

Only thing I need to look at is the oven set up.  I had an upper element heat shield in place and the Pullman on a cookie sheet in case of any overflow.  I normally have a lower heat shield in place and the racks set low in the oven to keep the heat towards the bottom of the loaf.  When I took the loaf out of the pan, the bottom and sides were well browned and the top was still soft with no crust.  Need to either move the rack up one notch in the oven or get some more top heat once I remove the lid to help the top of the crust firm up and brown.  Other than that, bake went well.

Will make the first slice tomorrow morning.

 

EDIT:  Crumb shot added. Bread is nice and soft.  Top crust is almost non-existent though.  Will work on oven setup the next time I use the pan.

Comments

jl's picture
jl

Now that's a tall pan. I think that's the reason for the top crust being non-existent. The loaf was partially shielded by the walls. The crumb looks perfect for the type of bread it is.

 

What software do you use to make the formula/recipe table?

 

HeiHei29er's picture
HeiHei29er

Thank you.  It is very tall, and should make a great loaf once I get it filled properly.  :-)

The recipe table is just something I built in Google Sheets following the BBGA protocols (for the most part).  I've taken my template and Hamelman's 5-grain levain sheet and made it a separate sheet (link below).  I included the 5-grain as an example of how I use it.  I have the security set to View only, but I think you should be able to save it as your own version and then you can edit it from there.  Let me know if that doesn't work.

The template builds off the total flour weight.  Start by filling in that cell in column C (yellow cell) and the desired total formula percentages in column B.  Enter the PFF for the two levains and the percentage of each flour in the levains.  The Final Dough calculates based on what you enter in the Total Formula and Levains.

Bread Recipe Template

jl's picture
jl

That's neat. Thank you!

HeiHei29er's picture
HeiHei29er

No worries.  Let me know if you can't Save or Copy it as your own sheet so you can edit it.

Benito's picture
Benito

Wonderful sandwich loaf crumb Troy.  Did you bake with the lid on or off?  I don’t think you need the above loaf shield you used if the top crust wasn’t as crisp as it should have been.  I bake my loaf pan breads on the same level as my other breads, so pretty low in the oven and without a shield above it, they get nicely brown on top.

How much more dough do you think you’ll need to use for a lid on bake vs lid off bake with that Pullman?

Benny

HeiHei29er's picture
HeiHei29er

Thank you Benny.  This one turned out nice.

Baked with lid on for the first 15 minutes, and agree on the upper heating element shield.  Will probably keep it out on the next bake with this pan.

I'll probably go up to 800-825g dough weight for the next try with this bread and keep the lid on.  That should put the loaf close to the lid after oven spring.