Been at this for 4 years – and while perfect boules and batards with ears, blistered surfaces and open crumb are absolutely goals, IMHO a sandwich loaf is much more practical.
by dollivarden
4 Comments
dollivarden
Recipe for anyone interested:
– 600g flour (500g KA bread flour, 100g KA whole wheat) – 420g water (70% hydration) – 120g ripe starter – 12g salt – [Pullman loaf pan](https://a.co/d/i1KLRQp) (***1.5 kin size from Japan)
30 min autolyse
Add starter & salt and knead for 10 minutes, 30 min rest
Laminate & place dough in square dish for BF, 30 mins rest
CF, 30 min rest (x4)
During the summer, my kitchen temp is on the warm side at 80F. When dough has increased in size, is puffy/jiggly and not sticky, place on lightly floured surface to shape. Aim to have the shaped dough with approximate length of loaf pan.
Place into Pullman loaf pan *seam side down* and let rise to about 50% height of pan. Slide lid on and place in refrigerator overnight.
Next morning the dough should be almost touching the lid. Preheat oven to 425F and bake for 40 mins. Remove lid, and if it’s still pale, bake for another 5 minutes to get golden brown.
Remove from oven, cool on rack, slice and enjoy. It makes a great BLT.
*** have tried a few Pullman pans and the “1.5 kin” from Japan is the perfect size and makes 5”x5” slices. USA Pan makes a great Pullman loaf pan, but the slices are 4”x4” and is fine for little tea sandwiches.
4 Comments
Recipe for anyone interested:
– 600g flour (500g KA bread flour, 100g KA whole wheat)
– 420g water (70% hydration)
– 120g ripe starter
– 12g salt
– [Pullman loaf pan](https://a.co/d/i1KLRQp) (***1.5 kin size from Japan)
30 min autolyse
Add starter & salt and knead for 10 minutes, 30 min rest
Laminate & place dough in square dish for BF, 30 mins rest
CF, 30 min rest (x4)
During the summer, my kitchen temp is on the warm side at 80F. When dough has increased in size, is puffy/jiggly and not sticky, place on lightly floured surface to shape. Aim to have the shaped dough with approximate length of loaf pan.
Place into Pullman loaf pan *seam side down* and let rise to about 50% height of pan. Slide lid on and place in refrigerator overnight.
Next morning the dough should be almost touching the lid. Preheat oven to 425F and bake for 40 mins. Remove lid, and if it’s still pale, bake for another 5 minutes to get golden brown.
Remove from oven, cool on rack, slice and enjoy. It makes a great BLT.
*** have tried a few Pullman pans and the “1.5 kin” from Japan is the perfect size and makes 5”x5” slices. USA Pan makes a great Pullman loaf pan, but the slices are 4”x4” and is fine for little tea sandwiches.
It’s giving 🟫 lol very nice
wow!!! the bottom crust is gorgeous! well done
Bread^3