I got a small Pullman pan for Christmas so I've been testing it out.
I am starting simple with a white milk bread until I get a sense of how much dough it takes to fill it.
The box the pullman pan came in said "450 grams," which I initially took to mean 450 grams of dough total. That isn't close to enough! And I didn't read this fantastic FAQ on pullman pans and dough weight until after baking. That said, though it was small, my first bake came out quite nicely.
I started with:
Tangzhong (prepared using the microwave technique described here)
100g milk
20g AP flour
Final dough
All of the tangzhong
30g milk
230g AP flour
1 egg (approximately 50g)
20g sugar
30g butter
6g salt
5g instant yeast
I hand kneaded, then gave it 2 hours bulk fermentation and 1 hour final rise after shaping. I baked it for 40 minutes at 400, with the Pullman lid on for the first 15 minutes.
Today I scaled up a bit and came closer to filling the pan.
Tangzhong
30g AP flour
150g milk
Final dough
All of the tangzhong
420g AP flour
90g milk
1 egg (approximately 50g)
20g sugar
8g salt
30g butter
7g instant yeast
It is pretty amazing how much of a difference the tangzhong makes in keeping the loaf moist and feathery.
- Floydm's Blog
- Log in or register to post comments
A nice, fluffy-looking crumb, Floyd.
If you have a 4 X 4 X 8 Pullman pan, I find it takes about 450g of flour, or less if the dough can rise especially well. It looks like you have gotten to the same result. I'm not sure I like the taller proportions because the height and softness make slicing the loaf harder. So I'm toying with using less flour to make a less tall loaf, but I haven't tried it yet.
TomP
It's true that the first one that only had around 250 grams of flour was incredibly light and airy. It is hard to reproduce that with twice as much dough pressing down.