39% WW triple levain w/ Holy Trinity add ins Pullman Loaf
Talk about beautiful and easy ! I have another started as soon as I saw and smelled this one! It’s got RYW and white levain and rye levain . It’s got honey/EVVO/buttermilk in equal parts. It’s in my big Pullman . It’s almost hands free except dropping it into the rising bucket and then the buttered Pullman.
335g T65
335g Rouge de Bordeaux fresh milled
70g Semola Rimacinata
28g rye
150 YW
310 H2O
42g each honey/ EVOO/buttermilk
126g levain ( combo rye and white)
13 g salt
autolyse a couple hrs all the WW Semolina rye with all the YW and levains and trinity and water . Put it in the KA and mix on one while adding T65 then on 2 for 5 min while sprinkling in salt. Should clean bowl add drops of water or flour as needed . Place in oiled container warm spot till 30-50% growth took only a couple hrs in a sunny window . Grease large Pullman with real butter and “ plop” the dough in. No shaping needed. Let rise 30 min room temp then into fridge overnight… doesn’t matter exact timing. Preheat oven 375 bake covered 30 min uncovered 20 min or till golden and 209 degrees or so. Remove from pan and cool . Try to contain your excitement and let it cool before slicing 😊See below picture. This is why there no s&f’s. Perfect gluten development with 5 min in the KA.
Comments
Wow you got that dough weight just perfect. Those edges are so sharp they could cut! With those three levains is must be a speed demon fermenting. Can’t wait to see the sliced crumb. Perfection Caroline.
Benny
Beautiful Caroline. Will try it soon too as I'm a convert to the trio - curious if it was equal parts of the two levains?
Think it might work to make a hearth bread too.
-Jon
Thank you Bennie! Crumb shot posted. You are right those square corners are SHARP! The crumb is very tender and the wheat is mild and flavorful. No sour of course with my YW doing its thing.
Thank you Jon yes it was = parts of each levain. I subtract the volume of the trinity from the water so if anyone wants to use less of those three the addition needs to be made up in water.
It would definitely make a hearth bread as the dough holds its own nicely when I first shape a boule to place it to bulk ferment. Of course it is airy and soft after bulk but gentle shaping and into the banneton and fridge would firm it up nicely with the honey and oil tightening the dough.
please do post back when you make it.
Perfection, really!
It’s a simple bread with outstanding results. I simplified the “ shaping” even further. I tipped the proofing container over the buttered Pullman and dumped the dough in!! Tapped it on the counter to settle it. Worked a treat as they say and absolutely no deflating! Set to rise on the radiator for 30 min then into the fridge till tomorrow. Will post results tomorrow.
A Eurorail Pullman loaf if there was such a thing. Play The Ode to Joy and pass the Irish butter. Nice crumb from the minimal shaping method.
Don
Yes I am a strong believer in letting the bread dough speak for itself. I don't score it or shape it or stretch and fold it. I let time and the yeasts do it all for me . So far I am very happy with the outcome . We had ham and aged cheddar with spicy hot mustard on the first slices and it was very good. I wish I had some Irish butter !!
Awesome bake! I have to add this to my list as I haven’t used my Pullman pan for a long long time. I also need to start up a YW starter again. Lots of things to do in the new year!
The crumb looks perfect!
Happy baking!
Best regards,
Ian
Yes Ian everything was perfect about this loaf. I hadn’t used my Pullman in ages so got it up and running! There is a duplicate loaf rising in it now in the fridge. Will post it tomorrow. I want to keep upping the WW without having to add VG or diastatic malt . That’s my current project.
My husband likes how easy Pullman loaves are to slice 😊
Is it the 13 inch model?
It is the USA pan. It doesn't stick but isn't a teflon coating . I use softened butter and the crust comes out so beautifully crisp and flavorful and the loaf slides out of the pan.
I've been fascinated with your multiple different ways of using yeast water, and recently your Pullman loaves, and decided to try this recipe. I should have increased the hydration a little, but the flavor of this loaf is fantastic. I definitely will be baking this recipe again (and again), and am now looking forward to trying your rye Pullman loaf.
Richard
So glad you like it. I need to revisit it as we are ready to have something other than rye! Be sure and watch the rye fermentation closely. I let it be too warm and too long this last bake. Still delicious. The Danko rye is amazing!
That is beautiful Richard and makes me wish that I had the Pullman pan lid! Crumb and crust look amazing.
Benny