Cream Of Wheat Yudane Pullman

Continuing with the twin themes of Cream Of Wheat and Pullman loaves, here is a yeasted Pullman loaf made with a yudane that used Cream Of Wheat for the flour. I included the COW in the total flour weight for baker's percentage calculations.

Recipe
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- 450g - flour
   -  90g - (20%) - Cream of Wheat (Yudane)
   - 360g - AP

- 180g - total added liquid (90g water, 90g milk)
   -  315g - target liquid (70%)
     -180 - water in yudane (twice the weight of the COW)
      +45g - yudane makeup water (only ~75% of yudane liquid seems to contribute to the hydration)

- Trinity
   - 30g - eevo
   - 30g - honey
   - 30g yogurt
- 1 tsp - SAF dried yeast
- 8 g - salt

Process
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- make yudane: dump boiling water into COW, stir. Cool
- warm milk to room temp, mix with water
- combine flour, salt, yeast
- Add liquid, stir
- Add yudane, mix by hand, break up lumps

- add Trinity, mix: wet, sticky dough
- rest 30m, knead/stretch: dough weak
- rest 45m, S&F: weak but gaining strength, less sticky
- rest 25m, S&F: slightly risen, better strength, more cohesion
- rest 15m, butter pan

- shape: the "log" became an oval shape where the top was somewhat higher than the ends.  The dough seemed to fill the pan less than half way
- place dough into pan
- proof 2 hrs
- bake - countertop oven 375°F, lid on 42 min + 5 minutes lid off.

The baked loaf had pressed gently against the lid except at both ends.  It browned where it had touched the lid.  The sides were lightly browned. So 450g total flour including the yudane, was not quite enough to fill the pan but close. Probably without a yudane there would have been enough or likely more than enough to fill the pan completely with some pressure.

Result was a soft bread with moist, medium open crumb. The taste is mild yet has a richness. It makes very good buttered toaast.

In a previous attempt I had a mind blip and used much too much liquid: 164g too much!That dough was nearly like a waffle batter.  The bread filled the pan the same amount after baking.  The crumb was much more open and the flavor more intense, though the slices were softer and more delicate.

Here is the crumb of this bake, and below it the crumb of the one with all that extra liquid: