How to get a beautifully FULL Pullman loaf! Use too much dough 😂
My levain was definitely exuberant. I haven’t made this formula in quite awhile. So easy and so incredibly delicious.
The crust is amazing. The butter and temp. baked at really works to create a crackling rich crust with the most delicate tender flavorful crumb. The spelt isn't a predominate flavor . I am going to make again and do 50% spelt and also try other grains. The Trinity again as always enhances flavor and crumb. This is definitely a success.
I milled 250 g Barton Springs Mill spelt and the rest was Arrowhead Mills BF .
I don’t sift . I don’t do folds except with a rubber spatula in the bowl. I don’t do a bulk ferment.
I do mix everything at once. I do a 1 hr autolyse. I do in bowl folding the dough while turning the bowl about 3x in an hour. The dough after the autolyse is so full of gluten development that the turns are just a performance rather than a necessity.
I heavily butter my Pullman and lid and place dough in using a wet spatula to press into place. This is not a wet dough and could easily be made into boules etc.
I let it rise ( TOO MUCH) til pan almost full. ( usually) . I got busy and it took off. Pushed the lid in place and refrigerated overnight. Pulled off the dough that had found its way out ( 100g) and added it to my levain jar.
Preheat bake 375 30 min lid on
Lid off ( a slight struggle 😬) 20 min
The breadsticks from the curled ends of the Pullman are delicious!
Formula : Large Pullman ( will adjust down total dough by 100g next time)
515g BF
250g Spelt whole grain
500g + - 50 g water ( let the dough tell you)
42g each Trinity - honey,EVOO,yogurt
13g Kosher salt
126 g active levain
Mix everything. Autolyse 1 hr. In bowl folds x 3 in an hour
Butter butter butter the Pullman and lid. Rise in pan ( no bulk ferment except this) . Retard x hrs. Makes no discernible difference how long usually -15 hrs.
Bake. 375 30 lid on 20 lid off . More pics to come when I get it out of the pan! Fragrance is outstanding and the “ breadsticks “ were delicious. 🤤
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Looking good, Caroline. Looking forward to a cross-section pic. I usually plan on about 450g flour for my 4 X 4 X 9 Pullman pan. Your post reminds me I haven't tried your Trinity yet. Maybe this is the time.
TomP
The crumb shot, so much like what I would have hoped for.
If you look back at the Pullman loaves I have made in the past this crumb is exactly like all of them and the making of this is even more simplified than most of those. There isn't any need to much of anything as far as mixing. Time is your friend and all you do is mix and wait. My kind of bread !! c
For years, that is the phrase I've used the most about baking bread!
But judging from most TFL posts it hasn’t caught on yet. 😬😂👍
Definitely try the Trinity. Due to that I didn't even think of doing the Yudane with this loaf. It's already so tender. Held up prefectly to a ham and swiss sando. Will be trying more %'s of Spelt and other grains. Lots of possibilities. c
Thanks for posting another great sounding loaf. This will be my next loaf. The simplicity really appeals to me.
Gary
Short of a box mix this is about as easy as they come. Believe me with my hand situation getting worse by the day I am all for easy. Let us all know how it goes. By the way I flaked 2 c oat groats yesterday and got 6c flakes. All perfect. LOVE that motor !! I had done 2 qts of barley a while back and they are all gone now. Made a lot of porridge for breakfast and soaker for bread. I have a LOT of barley grain left LOL. I think of you every time I get out the flaker. Thank you Gary . c
The motor really does make it better.
I'm surprised at the lack of compression in the crumb. By my calculations you have 1530g of dough and lost 100g to overfilling. 1430g of dough in a 13x4x4 pan works out to 1430 / 3300 = 0.43g/mL. I recently made a loaf with 80% of that TDW (0.35g/mL) and it was very compressed and my crumb looked much tighter.
Caroline has the touch!
I’ve never had a compression of crumb . If I’m using a whole grain I always aim 1300-1400 g in my big pan. Maybe baking temp? I can’t think what else other than rising enough? c
My loaf was whole grain with 800g of dough in a 9x4x4 USA Pullman pan.
I baked at 350 in a Mainstays toaster oven (because our main oven died).
It had risen to nearly the top of the pan when I started baking in the cold oven in Toast mode (both top and bottom elements as recommended by Yippee.
I've got to eat up my current loaf before I try yours. I'll report back.
Thank you for your contributions to this community.
I bake at preheated 375 big oven. But today I had preheated to 425°! Turned back immediately as I noticed my error and of course the loaf was really cold . But it got a nice toasting to the outside and the hotter temp certainly agreed with it. I’d definitely do a preheated oven never cold start particularly because if you are retarding the loaf is really really cold and a toaster oven can’t hold any heat to speak of. I think that’s the whole issue with compression of crumb . I’d make those changes .
In fact with your small oven situation I’d rise bread and not retard and definitely preheat oven and I bet you see better crumb 🙏
Our new oven is projected to arrive on Wednesday 🙏. We've been waiting since 7 January! I'll go back to preheating in it for sure.
I have always preheated but never that much hotter. Since I am baking in a cold metal baking pan and the dough is also cold there is a lot of heat taken up after I put the pan in the oven. I am going to make notes to remind myself to preheat much more aggresively from now on. Obviously needs the extra boost.
Thank you for helping me see a new direction...even though you didn't plan to ! c