Recipe:
100g active starter
325g warm water
15g honey
20g avocado oil
500g bread flour
11g kosher salt
Combine starter, water, honey, and oil until it becomes milky. Then add flour and salt and mix until shaggy. Rest 1 hr. Do stretch and folds every 30 mins 4 times. I did more than 4 stretch and folds during each process, I think I did a total of 8-10 stretch and folds each time. Once done, let it rest on the counter until bulk fermentation is done. This took 4 hours for me and I used the aliquot method. After bulk fermentation, I shaped it by rolling it out flat on a floured surface. Tri folded it, and rolled it up very tightly. I put it in a greased Pullman pan and let it sit in the fridge overnight. Took it out and let it rest in the microwave for two hours in the morning and baked at 375 for about 50 mins.
What do you guys think??
by FreshBoobJuice
8 Comments
Going to try!! Sandwiches!
Just recently got a Pullman pan, so totally support you!
What I have also done (as per some sources), I out the dough into a container and rest in the fridge, then take it out, shape cold into a Pullman pan, and refrigerate some more, then take out, finish second proof and bake. I guess it’s a way to develop more tang, but my issue is my fridge is probably too warm and the dough keeps rising slowly in it.
Otherwise really impressive you developed the dough by hand, the recipes I tried were all reliant on stand mixer, and I wasn’t able to go without it, even though I tried!
And one last question: does your Pullman pan leak oil at all? It’s been a problem for me both times I tried. One case I ascribed to using flax meal and excessive oil release, but the second load wasn’t overly greasy and still I had oil leaks.
Awesome! 🤩
no feet please.🙏
Is this enough dough for a large Pullman pan? Mine is about 13 inches long.
Do you leave the lid on the Pullman pan the entire time it’s baking?
Love it! I’m making sandwich bread in a Pullman pan today. I’m desperate for an egg and cress sandwich on delicious bread. Thanks for sharing the recipe.
I make 2 loaves of sandwich bread every week using the recipe in The Perfect Loaf. https://www.theperfectloaf.com/pain-de-mie/ I love it!! Nice flavor and soft crumb. Perfect for sandwiches.