Starting a new thread as I have had such fun seeing the results of others. I hope bringing this back up top will promote more interest and great results.
I guess we can call this a quick easy almost touch free SD . Everything wet - mix thoroughly with a whisk. Everything dry - same treatment.
Mix with a firm spatula til no dry areas. Cover , leave 30min. In bowl folds x 3 q 20-30 min. That’s it. Place in well- buttered large Pullman. Leave off lid til risen. Lightly butter lid ( I’ve been cautioned 😂) place on pan. Preheat oven 425° . Turn back to 375 lid on 30 min - lid off 20 min. Cool out of pan. ( can retard overnight after sufficiently risen without lid then just be sure lid is in place before retarding and don’t peak!
This batch I changed some flours. You can’t go wrong with most combos so far as I’ve experienced . Also hydration is very flexible from very thick batter to nicely shapable dough.
300g fresh milled whole Spelt
300g unbleached AP
63g fine ground durum ( Indian store)
25 g fresh milled rye
500 g water
113g trinity ( = parts EVOO, yogurt , honey)
113 g very active levain
12 g Kosher salt
1422 g approximately
DT before rising - 73°
DT after rising - 101.8 ! Yikes- my homemade heating pad/ cooler set up was registering at 98°. I’ll lower the thermostat to medium next time . Reevaluate may lower to low.
Fully risen in 2 1/2 hrs
Sharp corners!
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Thanks for posting. I feel that I'm learning from a master.
I’m having a good run. My husband says no more boules ever lol. He loves the uniform slices while getting the great flavor of SD homemade.
Best of all worlds. I’ll have to try add ins. With the current hydration they should stay in place in the loaf and I can be pretty sure the dried fruits won’t burn with lid off only 20 min.
Stay tuned. Please post your next loaves and Tom as well. We leave Tuesday so no more bakes from me til April . If I see any interesting breads in Tucson will post photos. c
I hope you have a good trip.
Several photos were not showing. There’s something weird about posting photos and that green check and red X . I hate this just wish we could post without all the confusion.
I click on the photo in my files app and drag it onto the text box. It seems to work fine. I shrink them before so they aren't so big. Maybe there is a size limit?
There’s a built in size reduction which is great. It’s these boxes with the check and X and one is supposed to write something in them . I don’t understand it. I use only my phone . I may have to start using my Mac and dragging it was easier.
For another day 🙏
I think those boxes you are talking about give an alternate caption for a screen reader or other assistive software to read in case the user has bad eyesight and can't see the images. It's considered good form to include the "alternate text" but you can skip it if you want.
I’m completely dumb about computers etc. I’ll do that from now on. 🙏👍
Bon Voyage!
Happy baking ! I’m Pullman for you 🤣😳
It worked great. It didn't matter that the dough was super sticky. I just scraped it into the pan and waited. Time is indeed our friend.
https://www.thefreshloaf.com/node/75357/sweet-potato-whole-grain-sd
Thanks
Gary
It's certainly a forgiving formula. When in doubt throw it in a pullman and wait and bake. We eat a lot of sweet potatoes. I scrub them cut them in half long ways and brush them with olive oil. Put them cut side down on parchment and bake in my countertop oven til very soft. Usually 450. They caramelize on that cut side and are incredibly sweet and soft and bake a lot faster than when whole.
I'll have to do some extra and try this out. c
Love the new way of doing things Caroline.
What's happened to the yeast water, are you still baking with it?
-Jon
It’s been tossed. No more YW for now. It had suddenly become smelly and feeding , cleaning, orange peel nothing made it happy. Since I’m going to be gone til early April it’s ok.
I’ll revisit starting a new one in Spring.
I’ve actually been following this “ simplified “ method for quite some time. More than a year. I’ve talked about it but somehow it didn’t catch on til now.
It’s proven to be adaptable and foolproof by others so I’m happy to have it reproducible.
🙏
Caroline and I had converged on the nearly the same method some time ago, and we've been encouraging each other. It's easy, it's very tolerant of variations, and it produces really tasty bread with a minimum of work and handling. I like the look of a good hearth bread and the taste and feel of its crust so I still make them too.
You certainly have simplified.
My mixture for all breads is almost the same as this Pullman. So my hearth bread follows nearly the exact same process : mix wet with some dry and beat with spoon like cake batter. Add rest of dry and make sure all moist. Autolyse and then 3 in the bowl folds or do my version of lamination on the counter instead or along with some folds . Depends on the hydration and flours used. That’s it. Time is your friend. This Pullman could easily have been shaped. It was a perfect dough.
Look forward to more exploration from everyone. c 🙏
I’m surprised with the high heat bulk yiu didn’t get a bowl of soup 😜. The end result looks fantastic. I need to find my Pullman pan that I never use and give it a go.
Have an amazing trip!
Best,
Ian
It’s my yogurt maker too which turns out batch after batch week after week in 4 hrs! I make a 1/2 gallon every week in glass peanut butter jars that I sterilize and reuse. I rarely have to buy a new culture maybe 2x a year . I take out 1/4 c and after prepping my 1/2 gallon of milk I stir it in and put it in the incubator—- for want of a better description 😂. Works perfectly year round.
I’ve just started using it for bread . This was only the second Pullman I’ve ever used it for. I’ve never used it for any other breads as I always retard them after a 1 hr room temp rise .
Im definitely turning the thermostat down! Not going to take a chance ! Whew… missed a bullet on this one.
Trying to get packed. Bike stuff, hiking stuff, concert clothes and horseback riding! Will be 70’s/ 50’s … Sun! No snow! Yay!
🙏 c
And in the meantime we'll be missing your pullman posts. Beautiful corners and what looks like a very tender crumb.
It is very tender but yet holds a substantial filling for sandwiches. Will be Pullmaning again come Spring. 🙏
Very nice.
It's not that big a deal, but I wish Pullman pans (at least, all the ones I have) were not narrower at the bottom than the top. I'd like a perfect rectangle. Can you say "obsessive", boys and girls? How about "anal"?
Thanks for the inspiration. I used this post and your earlier one to come up with a similar formula for my 9x4x4 (brand new) pullman pan. I think they came out pretty well for my first two attempts with the pullman. The first one is long gone and we are now working on the second loaf.
First loaf:
2nd loaf:
Thank you for your attention to detail and great photos.
Does butter leak from your pan?
Gary
I didn't notice any leakage. I've also filled it partially with water and didn't notice any leakage. Hopefully it stays that way!
I said lots but in reality I use a pastry brush and just brush softened butter all over but not so you’d see it . The crust absorbs every thing and is crisp crisp… actually a challenge to slice when hot from the oven
My pan leaks water as well. I think there is a gap in the folds on one end.
Gary
Or a foil “ dish” to set it in but in truth it doesn’t take much butter.
If your pan is USA brand they are lifetime warranty. Otherwise I’d check manufacturer warranty. 🙏
I've been using my fingers.
I have a lot of pastry brushes that look like rubber .. he resistant something. I just rub it lightly over the soft butter stick then brush over the pan surface. You can barely see it on the pan and it gets it into all the grooves. It takes a fair amount for my big 13” pan , the reason I said a lot of butter. It’s really about good coverage . I’m sorry if I exaggerated! But if your pan leaks water it does have a problem .
Try a brush and contact the manufacturer. c
I am so impressed!!! They look great! How was the flavor, with that long ferment? You followed everything I had done and they look great! Cudos to you!!!!
The flavor was great. I think I prefer the 2nd with a bit of rye over the 50/50 spelt and AP. Both have a good texture, but 2nd has a better crumb for my taste. Crust is nice and crispy thanks to the butter, but thin enough for a great sandwich.
Thanks for the inspiration!
If you note my flour combos I mix it up and it always comes out great! I like a lot of spelt and usually have some rye. Have fun with different combinations. You can substitute maple syrup or barley malt syrup for the honey , and substitute buttermilk for the yogurt or sour cream . Everything works with this formula. And definitely make a grilled cheese with this bread. Sublime.
Butter the bread layer aged cheddar ( Cabot black wax) iron skillet and use a lid! No one does but that’s the only way to get a great melty sandwich. Low low low temp. Takes about 20 minutes. 🙏
Actually, funny you should mention it, grilled cheese is on the menu tonight for dinner with loaf #2!
Actually grilled not griddled. Cheddar, parm and pepper jack.
Those are beautiful! Never tried a grilled sandwich. Love seeing new ideas! Is it over charcoal or a gas grill?
These were on a gas grill. We've done both charcoal and gas.
Something new to try. We have charcoal table top grill and a 100,000 BTU propane Chinese cooker on a stand that my husband has got for his Chinese stir fry outdoors. It's a beast !! We put a cast iron griddle on a rack over the flame and use it that way sometimes for steaks and he uses his woks set right into the buner top. Will have to try these outdoors . Happy baking. I am in Tucson AZ for a month so busy having fun but no baking :)
This one is all whole grain. I mixed and let it rise once in our bread machine on the dough cycle. Then I put it in my tiny 10x10x10cm Pullman pan to rise for 1.5 hours. I baked at 350F convection for 30 minutes with the lid on and 10 with it off.
The crumb is nicely soft and had just the right amount of sour for my taste. I'm very pleased with the crumb and the crust.
I'm loving this method.
Gary
You are certainly running away with this! Great result! Thank you for posting the formula. Will be back home soon. End of April we will be passing through Winchester. Have a meditation retreat in WV off of Hwy 50. 4/24-28. Maybe we can get together. 🙏