This one was 40 % Whole Grain Rye, 60% unbleached AP Wheat with 4% rehydrated dried minced onions ( weight before rehydrated) and 4% Black and brown Caraway. 2% salt at 75% hydration overall.
16% whole rye levain made with 20 g of NMNF rye starter with all of the bran from the fresh milled rye in the levain.
The 100 % hydration levain doubled overnight. Once everything was mixed the next morning we let it sit for an hour before we did 100 slap and folds and 3 sets of stretch and folds on 40 minute intervals. We then did a final proof of 2.5 hours before baking lid on at 425 F for 18 minutes and lid off for 23 minutes until it hit 205 F in the middle.
This bread smells terrific! Can't wait to get some home made lox on it!
Lucy is still hanging in there at 17 but her hind quarters are not working well, her eyesight is a bit weak and she is totally deaf now.
This bread is delicious and is a fine example of Jewish Deli Rye. Perfect with a Schmear and some home made lox!
Happy JDR baking to everyone!
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Nice looking loaf there. Bring on the lox!
Good to see you’re well and baking. We’ve missed you.
Tom
now and again for a special bread.
Happy baking Tom
Wow, nice rye pullman loaf, perfect sharp edges and corners. Love the addition of the onions and seeds. Looking forward to the crumb shot tomorrow.
Benny
without the onions and caraway seeds. This one is delicious.
Happy Baking Benito
My best to Lucy. My Barney is a 13yo standard poodle at the same stage. Maybe one of us should adopt Mr Biden's Major.
Beautiful loaf. I wish they didn't make such shallow bread pans in the US.
Patsy
he could be!
I'm fairly sure you might be able to order a pan like this one on Alibaba's web site? Or from a Chinese importer / retailer located in San Francisco. I also saw several similar to this one on Amazon. Here is a link https://www.amazon.com/s?k=Oriental+Pullman+Bread+Pan&ref=nb_sb_noss
Happy Baking Patsy
Beautiful looking loaf, and that crust looks perfect! I’ve yet to find that magic amount of dough that fills a Pullman like that, but you nailed it on this one. Minced onion sounds like a nice add-in too!
Water and knowing how much your dough will rise during proof and baking. Line your pan with plastic so it won't leak then tare it in a scale. Then fill it with water and see how much it weighs. Say it comes it at 2,000 g. How much your dough will rise depends on what kind of bread you are making. White breads will proof and rise more during proof and baking - say doubling in size. So for a white bread you would divide the weight of the water in the pan by 2 and you would make a loaf that weights 1000 g total. That should get it to the lid after the spring in the oven. I this case with 40% whole grain rye at 75% hydration I expect it to proof and spring about 80% so 2,000 divided by 1.8 is 1.111 g of dough required. I've made this loaf so many times in this pan that 200 g of rye and 300 g of AP, for a total of 500 g of flour at 75% hydration gets the pan full. I don't count the weight of the seeds and onions.
For a pan without a lid that you want to end up15% over the rim of the pan, just add 15% to the the water that fills the pan. This method usually gets me pretty close enough:-)
Glad you liked the loaf it is a nice looker for sure. Happy baking!
Thank you much for the tip! I'll have to try that next time and see what I come up.
Hi Dabrownman, good to see you baking again. Enjoy!
and good to be back.
Happy baking
How are you, my friend? I hope all is well. Great to see you back! The pullman loaf looks terrific! I'm glad the pan is still useful after all these years.
Best,
Yippee
The pan is more than useful it’s my favorite and makes the best bread. Ah the memories ... of all those breads made in this pan. Something special for sure!
happy baking young friend. The best to you and yours.
The pan is more than useful it’s my favorite and makes the best bread. Ah the memories ... of all those breads made in this pan. Something special for sure!
happy baking young friend. The best to you and yours.
Hello!
Is there a link to this pan for purchasing?
Thanks!!
My mom sent it to me from HK years ago, but nowadays you can buy it on Amazon.
Yippee