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! 😊