Pullman experiment

It is a little too dense at 1000g, and not full enough at 800g… Here is the pan I used.

Ingredients:

Levain:
* Active starter: 40g
* AP flour: 30g
* Rye flour: 10g
* Water: 40g

Bread:
* WW flour: 150g: 30%
* water: 330g: 78%
* olive oil: 10g: 2%
* honey: 60g: 12%
* salt: 10g: 2%
* levain: 100g: 20%
* Bread Flour (12.5 to 14 protein): 300g: 60%
* Fine cornmeal for dusting.

Method:

Note: So I can start first thing in the morning, the night before, I feed the starter 1:5:5. That way, it is still quite active when I wake up.

• In a jar, make the levain with 1:1:1, using an active starter.
• In a large bowl, Mix water, oil, honey, salt, and WW Flour. Mix smooth.
• Allow to sit until the levain peaks (about 4 hours).
• Then mix in the starter in the large bowl. Mix smooth.
• Work in the bread flour. This will result in a shaggy mess of a dough.
• Allow to stand 1 hour.
• Do 2 times:
  • "Stretch and fold" the dough until smooth, but stop before it tears.
  • Rest the dough for 30 to 45 minutes.
• Do 2 times:
  • "coil fold" the dough.
  • Rest the dough for 30 to 45 minutes.
• Allow to rise about 40%.
• Laminate
• Pre-shape
• place in Pullman pan
• Allow for a rise of about 50%.
• Preheat oven to 500f with baking vessel in the oven.
• As soon as the oven is hot:
  • Turn the oven down to 450f
  • Spray dough heavily with water (it should be dripping just a little)
  • Place it in the very hot baking vessel and put the lid on.
  • Bake for 20 minutes with the lid on.
• Remove the par-baked bread from the Pullman pan and place it on an oven wire rack.
• Bake for another 12 minutes or until the desired crust color is achieved.
• Allow to completely cool (at least 2 hours).
• Enjoy.