I have been trying to make this loaf for a while but have had difficulties with the formulation. This time it worked. It was the first time since getting the pullman pan that I was happy with the results as far as shape. A hybrid loaf with both commercial yeast (just a little) and starter it is 50% fresh ground whole grain with enrichments and baked in a 9 X 4 inch pan. The formula is:
120g White Whole Wheat, 180g Red Fife, 300g KAF AP, 170g Egg(from the chickens in the back yard), 250g whole milk, 30g sorghum syrup, 30g coconut oil, 10g salt, 80g 100% hydration starter and .25 tsp IDY.
Everything was mixed together then sat for 20 minutes before french folded for 10 minutes after which it was still rather loose. I folded it up, kinda, and put it in a oiled bowl and then did S&F after 20 minutes noticing that the gluten had actually developed during the french folds, continued S&F two more times and then let bulk ferment for 3 hours before retarding in the fridge for about 8 hours. The dough had doubled by then and it was allowed to warm for 2.5 hours before being double rolled and placed in the pan to proof which took 5 hours to fill the pan to about an inch below the rim. The lid was slid on and it was placed in a preheated 400F oven which was turned down to 375F for 25 minutes when I tried to take off the lid that wouldn't come because the loaf had bulged up into it. The oven was turned down to 350F and the loaf was returned for another 10 minutes, the lid still wouldn't budge so I let it cool and hopefully shrink a little which did happen. The loaf went back into the oven without the lid for an additional 18 minutes until it was golden and just slightly domed on top.
I should have been forewarned by the sticking lid and doming what would be found when cutting the loaf. There is a dense layer all around just under the crust which indicates to me that there was a little too much dough in the pan to allow room for expansion. Next time maybe cut down 20%. Getting the right amount of dough in a closed pan is the tricky part or else I'll have to get used to a not fully filled out loaf to get the texture throughout. The center does have good texture and the flavor is excellent. It will make good sandwiches with the chicken that will be smoking here in a bit.
Stu
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Love the bold bake. Now you know to spray the lid of the pan as well as the pan with non stick before the dough goes in. Even if it isn't perfect, I would love to see the crumb on this one. It seems most of the these kind of recipes bake at 350 F and then get turned down to 325 F convection once the lid comes off. You are baking pretty hot compared to them and that might make parts closer to the tin firm up too fast - just a thought
Happy baking Stu