oh my god i figured it out
okay so it took an accident of me not checking on it, but I FINALLY figured out why I wasn't getting enough loft on my bread:
I was NOT giving enough time for yeast/bacteria production.
So if I do my other bread recipe's 4 hour levain development, then follow the pullman's recipe and do about an hour and a half initial rise (with stretch and folds) with a one hour final rest and rise, I get something like this:
okay that rose in the oven but like. not a whole lot, yknow?
tried again, a little longer on the levain, but this time I tried to do the final rest/rise in the fridge overnight like when you have an overnight ferment on a classic sourdough
oh that's a lot better! but the recipe is for a PULLMAN'S loaf, it should be square as possible, am I using enough ingredients?
NO I WAS. I JUST WASNT GIVING ALL THE TIMES ENOUGH TIME
this time I let the levain (40-50g starter, 35g whole wheat flour, 35g AP flour, 70 mL water) develop for like six and a half hours in a proofer or a slightly warmed oven.
pour levain into a stand mixer if you've got one, bowl if you dont. Mix in sugar (35g) and warm water (400mL). Let that sit for the usual half hour in proofer.
add flour (600ish grams total, i often do about a third whole wheat to two thirds AP), 5g salt, 80-90g fat of choice (butter, margarine, etc). I put it in the stand mixer for around 10 minutes on low. (this is a REALLY old stand mixer so it CAN go real slow- do 7-8 min on lowest setting on a modern mixer, 15 min if you wanna do a hand knead)
cover and put in proofer. As usual I did 4 stretch and folds at half hour intervals, but on the final interval I forgot about the timer- it was left in the bowl for around a full hour after the last fold rather than the planned half hour.
by the time I checked on it, it rose WAY more than i was expecting it to. Decided to roll with it (lol), greased the pullman's pan (butter if no one's allergic, margarine otherwise), flattened, rolled up the dough, plopped it in and slid on the lid.
Did the final rest for two full hours in proofing temps, then baked at 350-60ish for a half hour with the lid slid on, 15 min with the lid off.
so, all in all: the ideal loaf of pullman's sourdough starts when you wake up and comes out around dark lunch.
not practical but hey! an interesting study to be sure
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thumbnail art for The Taste of Rainworld, and icon art for all the food icons in the tier list.
this was one of the biggest projects i've ever done. i hope you enjoy. <3
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