WW YW Pullman 13” with trinity
Crumb pics . 😊
Haven’t baked this in awhile. It’s so easy that it’s almost unfair because it looks like work. Mix everything til moist in KA mixer. Rest 1 hr. Mix on speed 2 for 9 minutes. Butter your 13” Pullman REALLY WELL…. for flavor as well as crust/ color and easy removal. Let dough rise 50% up pan sides. Place in fridge. Next day resist urge to peak inside as it will pull the dough which should be very close or touching lid. Preheat oven 375. Bake covered 30 min and uncovered 20 min. That’s it. The bulk is done in the pan . Dan was the first to popularize this method.
335g AP
335 WW ( milled Rouge de Bordeaux and Turkey Red)
70g Semola Rimacinata
28g Rye ( milled Danko Rye)
400-460 g H2O- watch your dough and adjust as needed
( I used 100g YW as part of my water. )
42 g each honey, EVOO, Buttermilk = 126g trinity
13g salt
126 g active YW levain