#pullman loaf
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https://www.instagram.com/sakuradapyon/
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사각식빵
2022/9/19
한국에서 사온 사각 식빵 틀 드디어 개시. 틀 제조사에서 틀 사이즈에 맞는 레시피 계량법도 알려줬으면 좋겠다.. 실험적으로 레시피 하나 골라 만들어봤지만 내가 원하는 식빵의 결도 아니었고, 모양도 엉성. 😕
레피시는 한국분 유투버 꺼 참조.
Ingredients I used:
350g lukewarm milk
12g instant yeast
2 eggs
65g sugar
12g salt
65g melted butter
630g++ AP flour (100g은 족히 추가해준듯..)
350F에서 40분 정도 구워줌.
사각 틀에 800g정도의 반죽을 넣어준 것 같은데, 적절한 양이었는지 모르겠다. (나머지 반죽은 작은 식빵 틀에 넣어서 30분간 구워줌)
반죽기 안 돌리고 no knead 방식으로 (20분 간격으로 접어주는) 속는 셈 치고 또 해봣지만 역시나 별로다. 다음에는 귀찮더라도 반죽기를 돌리자.
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Chocolate Hazelnuts Bread
Decadent Chocolate Hazelnut Brioche Bread.Indulge your senses with the rich and luscious flavors of our Chocolate Hazelnut Brioche Bread. This delightful recipe combines the buttery goodness of brioche dough with the irresistible combination of chocolate and hazelnuts. Perfect for a leisurely breakfast or a sweet treat with your afternoon coffee, this homemade loaf is sure to become a household…
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#Baking#Baking at Home#breakfast recipe#Brioche Dough#Brunch#Chocolate Hazelnut Brioche Bread#Coffee Pairing#Cooking#Decadent Loaves#dessert#family favorite#Food#Hazelnut Spread#homemade bread#Pullman Loaf#Recipe#Roasted Hazelnuts#Sweet Bread#Yeast Bread
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My Pullman pan rocks so much. It’s nonstick by shape not coating. And just the right size for half of a large batch of challah. So I’ve got challah for Shabbat dinner and sandwich bread for the weekend.
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i.. i hAVE stand mixer
wh y the fuck did i decide to do the full fifteen mminute knead by hand?????
#no im not fixing the typos this time ghoughgh#food#i want sandwich bread so i hunted down tasting history's pullman's loaf
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Here’s that bread I was working on earlier
#arthoughts#need a tag for my cooking stuff#bread#baking#this is milk bread#my third try#first one I think my yeast was dead#second one I think might’ve tasted better (I let it rise overnight) but this is my best looking one so it gets posted#once I get a Pullman loaf pan it’s over for you bitches
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..Made this again yesterday. "Batch" loaf's a little more trouble to go to than regular bread, but worth it! (Sound UP for the crunch.)
Recipe's over here: https://dduane.link/batchbread
ETA: cc: @hasufin: all the details on the bread pans are over here. (Tl:dr; they're Pullman-esque, yeah. This loaf is baked open-topped, though, as the almost-burnt top is a Feature.)
@thepurplewombat No, just toast. :)
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I know this is just cool to me, but...made my first loaf of bread (outside of a bread maker anyway).
Pullman Loaf, thanks to Tasting History with Max Miller.
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Making a pullman loaf and the dough rose a bit too much. Chalking it up to using all purpose flour instead of bread flour. Still gonna try baking it but...
I'm half expecting something going VERY wrong.
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sry if you already know this BUT! the ingot bread is from a pullman loaf pan, which has a metal lid that slides on and off. you use it when you want perfectly square bread, like for sandwiches - the lid prevents the bread rising too high, and keeps the crumb very consistent!
i 100% did not know that! fuckin cool, thank you!
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got some bread dough started before I left for class today to get myself out of bed and in the evening going hmmmm I do not have it in me to try to shape a Pullman loaf
#It’s going. Straight 2 the oven#Not a recipe explicitly Labelled for the 11 hour fridge proof but. We shall see
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https://www.instagram.com/moka.555/
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I made my first Pullman loaf and I am fascinated by it!
#tb2a bakes#look at angles!#hes so square!#probably bullies the other sandwhich loafs for being so round#also idk what to eat with this#i have no sandwhich ingredients#😅
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Pullman Loaf Bread
Pullman Loaf Tin appreciation reel… it’s my first time baking in one and now, I have been feeling so bad that I never used the tin for the 2 years I have had it!!! Look at the edges, and the finish. It is so perfect, right??And the struggle of filming in one hand and taking the bread out of the other is very real!!!!
Also in the blog now:
Pullman Loaf BreadTandoori Onion Pizza – recipe…
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Pain de Mie
Today I am making a Pain de Mie, a sandwich loaf made in a pullman loaf pan. It comes with a lid so the bread will have the same sides all around. It is a soft, dense bread just right for sandwiches. I made it once before. The lid popped off in the oven. The sides were even and yes, it was a good bread. I am making it again to see if I have the same luck.
It has taken a while to recover from the…
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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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