2 pullman loaves, 1 boule in a dutch oven, 1 sheet pan pizza.
by Kinziekens
2 Comments
Kinziekens
Process for all three is the same, just varies in amounts. Left to right,
Pullman 1:
992 grams of poolish/starter (100% hydration) 310 grams all purpose flour Handful of salt
Pullman 2:
1700 grams of poolish/starter 560 grams all purpose flour Big handful of salt
Boule in dutch oven:
1133 grams poolish/starter 360 grams all purpose flour Handful of salt
Mixed dough in kitchen aid, no stretch and fold or coil fold. Bulk ferment 1.5 hrs, no shaping for Pullman loaves I just let the dough rise in the pan until 75%full. Bake Pullman loaves at 450 for 30-40 mins, remove lid and bake for 10 more mins,or until 205⁰ (I always temp). Bake boule in preheated dutch oven, 500⁰ for 20 mins, 450⁰ for 10, remove lid until 205⁰.
2 Comments
Process for all three is the same, just varies in amounts. Left to right,
Pullman 1:
992 grams of poolish/starter (100% hydration)
310 grams all purpose flour
Handful of salt
Pullman 2:
1700 grams of poolish/starter
560 grams all purpose flour
Big handful of salt
Boule in dutch oven:
1133 grams poolish/starter
360 grams all purpose flour
Handful of salt
Mixed dough in kitchen aid, no stretch and fold or coil fold. Bulk ferment 1.5 hrs, no shaping for Pullman loaves I just let the dough rise in the pan until 75%full. Bake Pullman loaves at 450 for 30-40 mins, remove lid and bake for 10 more mins,or until 205⁰ (I always temp). Bake boule in preheated dutch oven, 500⁰ for 20 mins, 450⁰ for 10, remove lid until 205⁰.
Last picture is of pizza, [recipe.](https://electricbluefood.com/poolish-pizza-dough/)
I too make Pullman sourdough loafs. Perfect for toasting into the world’s best butter delivery device!