I have made Caroline’s Pullman bread before with the yeast water but I hadn’t done the dump and proof method mostly because l can’t the resist the pleasures of dough handling and shaping. The recent interest in 1/3 spelt recipes by Albacore and Trailrunner and my own desire for a more airy pan loaf with minimal time invested or wasted fits my schedule and short attention span these days.
While I was searching for specific ratios to find that sweet spot between batter and shapeable dough that Caroline described I remembered the King Arthur toasting bread which is a batter bread with a more open crumb. They have a version that is converted for sourdough which includes baking powder instead of baking soda which would reduce sourness although that might not be an undesirable choice with whole grain in the mix.
https://www.kingarthurbaking.com/blog/2021/06/09/toasting-bread-with-sourdough-starter-discard
I don’t have a lid for my Pullman pan but I like the slices to be square so I was guessing a little more than 400 gr TF should do the trick with a slightly overproofed loaf for maximum holes and flavor. I followed the Trailrunner recipe with” the trinity” and the flour in 3rds plus the addition of 1/2 tsp baking powder. I baked it in the toaster oven which was also has a proof setting that works well at 80 degrees. It took seven hours to fully proof.
Baked at 425 for 10 minutes then 375 for 40 minutes the last ten minutes after removing from the pan to help dry it out.
I’m pleased with the results it has a nice flavor, soft texture that makes a good sandwich and is nice when toasted. I will be doing some more tinkering and playing with variations.
All in all I am happy with the results and pleased with the ease it all came together. 
After dumping in the pan. 
Fully proofed
Tuna Melt from the griddle
Happy baking Don
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A good example of this kind of batter or porridge bread, nicely done. It's got the band of crust that I like to see - slightly crunchy yet delicate.
TomP
That means a lot. I have been following your work in this vein as well. I remember DanAyo did a mix and dump white Pullman that caught my attention a few years ago. Things have a way of circling back.
I have been moving towards simpler less middle of the day methods and spending more time with my starter. It seems ironic that a better crumb comes from an even less hands on approach. I guess shaping a pan loaf is like healthcare. First do no harm.
I am not sure how exactly I get that crust sometimes. Whether it is from fully fermented dough, a healthy starter or just a lot of butter in the pan. The crust is exquisite when it is first sliced.
Don
I think it's a combination of good fermentation and the butter. The crust always seem to be bubbly, and that must be from the fermentation, I think. The extra crispness and flavor probably come from the buttering of the pan. I have noticed that the crust gets a little thicker day by day until the loaf is gone, but it's always a pleasure when I bite through it.
I would venture to guess the USA bread pans do a nice job as does the Kerrygold butter. I am tempted to use the butter as a substitute for the oil in the recipe but that might pervert “the trinity” and make the yogurt somewhat redundant.
It stands to reason that the small amount of baking soda that I had never used before this time would also add some bubbles to mix.
Nice bread! I'd be very happy with that!
The trinity varies, I remember Caroline using honey/olive oil/butter milk. Sometimes there is yoghurt in there. I do think it is a great combination regardless.
I've made a bread that used golden syrup instead of the honey too.
So, I'm not sure if it is possible to "pervert" the trinity too easily. These are all good things to use in bread and the great method just somehow works out.
-Jon
Compliment and thanks for referring me to your very nice version with the spouted spelt berries. I must have missed that during my time in the wilderness. I had to google golden syrup to figure out what it is. Another product of a better life through chemistry. According to Laurel’s Kitchen Bread Book raw honey and yogurt can reduce the rise in long slow fermenting bread and recommends scalding or steaming before using in the dough. I will probably skip that step.
I was wondering if anyone had done a version with larger inclusions like raisins and walnuts. Would they rise with the dough or settle to the bottom? I think the tall sided pan is an imperative with this method because it may not have the strength to form a muffin top. But knowing this place someone has probably already done that as well.
Cheers Don
I gave my Laurel’s Kitchen to the library book sale years ago. A lot of faulty info in my experience. At 30-60 g of something with 1000-1500 g flour there’s no diminution in rise. I’ve used both for years and never noted any change in rise.
Carry on with the experiments!
Jon… now now. In answer to your query , nope it can’t be perverted! Considering the source. lol. The fun is in the experimentation.
Is it dump-and-proof style or more like no-knead-but-shaped style? I kinda looking for ideas to build formula for pipeable yeasted batter. Thanks!
Jay
Either way can work so there is lot's of room to play with.
It is thicker than a true batter like a cake or banana bread. I’m guessing it would depend on how much the gluten was developed and the hydration needed to make it extrude through a piping bag. A piped dream baguette would be an interesting challenge :) It would take someone with your flair for the exotic to pull it off.
I step out West and you fly off without me! MT your loaf looks amazing! Those holes! Has to be the baking soda acting with the acidity of the yogurt. Great idea … holy with Trinity. 🙏
In answer to the query about dough consistency, I’ve done everything from very shaped log to really batter mix and they ALL turned out perfectly. The end product hasn’t reflected the original consistency of the dough at all.
When I’ve posted about this hands off phenom I’ve said that it’s time that does it nothing more … well except the chemistry .
Yes Dan’s original post started me on this and because my memory isn’t what it should be I’ll have to beg the pardon of others who have promoted this . It’s truly wonderful. And I still recommend the trinity as started mostly by Danni and then I adapted everything I made to incorporate it.
I’ve been eating Walmart Ciabatta rolls and we have a loaf of Sara Lee rye… please don’t judge! I’m having WAY too much fun cycling and going out for jazz at the Congress Hotel here in Tucson to care what I eat.
Tomorrow is the farmers market… finally! We’ve got 2 more weeks here
They say much of what we learn is history we haven’t read yet or in this case forgotten. My original concern about DanAyo’s method was the absence of a bulk fermentation for flavor development. The 7 hour proof does seem sufficient even without the overnight in the fridge and the trinity fills in some of the blanks. I hope It would not be heresy to swap out the holy ones. I used kefir for the yogurt and was thinking about brown sugar and butter if it didn’t lead to perdition ;)
I am amazed how resilient this method in a pan is. I had one one loaf that went more than a couple hours past ready to bake and was smushed against the plastic wrap. I peeled it off and baked it and other than a flying crust it was still fine.
This was made with 1/3rd white wheat.
Surely Tucson has better bread than what’s available at Wally World! Enjoy the sun and Jazzercise and we will pick this up again when you get back to your kitchen.
The Trinity monitoring officials are on vacation so you are at least temporarily off the hook! Substitutes are always allowed lol! I have used yogurt, buttermilk, whey and maple syrup, barley syrup, date syrup . Haven’t tried butter or brown sugar so do report back .
I’ve let it rise too long in the pan with lid on and then tried to 👀 in and it sticks and pulls but it still bakes up just fine. I’ve since learned to let it bulk in pan , no lid just a shower cap , and that way I monitor it more closely. So far there’s been no adverse reactions to over or under proofing.
Fun to exchange info. 🙏😊
When I was wrestling with a sack of T80 flour (I wrote about it in an earlier thread), I had a batch of dough that collapsed completely after several hours of fermentation. I scraped it into a Pullman pan and it still baked up pretty well. That was a small batch into a small pan and I don't know what would have happened with a bigger loaf, but since then I haven't worried about how stiff or loose the dough/batter is with one of these batter breads. They just always seem to work.