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Tuesday, August 20, 2013

Bouchon Bakery's 2 in 1 pullman loaf


So far , I've wasted about 2 kilos of flour since I started making bread .

The good thing is , flour here is cheap so I'll just count those unwanted / not fit for human consumption bakes as a trial run .

This was actually my second bake using the same recipe , the first pullman was a disappointment . Inspired by my first-ever Pullman bread , where I crammed 850 grams of dough into a 8 by 4-inch pullman loaf pan and it baked nicely , I repeated the exercise with this recipe and came out with half fluffy top and half very dense bottom bread *sigh* No two pullman bread recipes are alike for sure !

Goodbye 547 grams flour !


Because I'm those of those people who never give up , I bought a 13-inch pullman to try again . As you can see , the result looks wonderful though the two short sides are not quiet straight and there's a small dip on top .

My only concern with this recipe is that the bread never really turned brown inside the pullman pan unlike Rose's recipe . I had to transfer the loaf to the cookie sheet and bake it for few minutes to get the nice brown color . Maybe our oven is not hot enough ? This second attempt was baked at 200°C instead of 190° , which is the recommended temperature but again it turned out the same as my first bake and had to bake it again .

Will try another attempt next time , bake it at 220°C perhaps , when the weather here turns a bit cooler , hand-kneading bread when it was 33°C in a small kitchen is no joke ! Sweating buckets is an apt description lol

That one problem aside , this bread sure tasted fantastic !

Oh ! The 2 in 1 ?! Just playing around with the filling , I filled half of the dough with sun-dried tomato pesto and cheese though I should have rolled the dough wider since the filling only settled at the bottom instead of the swirl that I was expecting .



Recipe adapted from Bouchon Bakery

547 grams all-purpose flour ( I used 400 grams all-pupose and 147 grams whole-wheat flour )
6 grams instant yeast
32 grams sugar
11 grams fine sea salt ( scant teaspoon table salt )
285 grams water ( warm water )
35 grams beaten egg
25 grams unsalted butter
79 grams cream cheese

egg wash

You'll need a 13 by 4-inch pullman pan , lightly greased

The instruction below is my modified version  

* In a large mixing bowl , place flours and yeast , use a whisk to combine it together ; add in the sugar and salt , stir to combine . Rub in butter and cream cheese to the flour mixture until well combined . Make a well in the centre and pour in the water and egg ; use a sturdy wooden spoon to stir the mixture until it forms a shaggy dough and let rest for 10 minutes . Transfer dough to a clean work surface and knead ( you can throw/slap the dough around back and forth on the work surface in between kneading  ) for at least 15 minutes until dough is elastic and smooth . The dough still look a bit tacky at the end .

* Transfer dough to a lightly-greased large bowl and cover with plastic wrap . Let rise until tripled in size , about 1 hour . My final dough is 985 grams .

* Tip in the dough in the work surface and knead for few seconds to remove any air bubbles , cover and let rest for another 5 minutes . Shape into a 13-inch log ( or in my case , I divided it into two and added a filling in half of the dough ) and lay it inside the pan ; brush the top with egg wash .

* Slid the lid onto the pan , leaving a space so that you can see the inside ; let proof for 45 minutes , depending on the warmth of your kitchen , or until the dough has nearly reach the top of the pan .

* Meanwhile , preheat oven 200°C ( Originally , 190°C ) . Close the lid of the pan and bake for 28 minutes , carefully remove the lid and bake for another 10 minutes or until the top is a rich golden brown and the loaf is baked through - if not , just put the loaf in the cookie sheet and bake for another few minutes to get the desired brown color . Turn bread in a wire rack and cool completely .



 This post is linked to the bloghop event Cook your Books hosted by Joyce of Kitchen Flavours

                               cyb12 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Though the recipe only uses 35 grams of egg , I'm still linking this post to the Little Thumbs Up . This bloghop event is organized by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY . This month's theme is Egg and hosted by Yen of Eat your Heart Out

                                      Photobucket 

19 comments :

  1. I think the result is quite perfect.
    Great crumbs!

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  2. Hi Anne! I see that your bread has a lovely texture. Oh, I am so scared to try my hand at baking bread! I would probably waste a lot more than you did. Oh dear!

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  3. That loaf of bread looks perfect to me, i wouldnt have noticed if not for you mentioning :) Handling 850g of dough is just no joke, i wouldnt be able to do a good job hand-kneading it!

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  4. I stopped making bread some time ago, the flour is here also rather cheap but somehow I needed to make a break:)

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  5. This is look so yummy Anne, thanks for sharing the recipe:)

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  6. Hi Anne, finally you baked your pullman bread. Your bread look really soft and fluffy.
    My first pullman loaf was a failure too, the middle part was soggy. :(

    Thanks for sharing your recipe. Have a nice day.

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  7. Hi Anne,
    Your bread looks fantastic! I think that it is perfect! I have a pullman pan bought years and years ago, and have never used it before! Sheepishly guilty now!! Haha! Thanks for the reminder!

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  8. Your bread looks perfect! I love that little swirl in it. I don't have this cookbook but have thought about getting it. I'd like a slice right now with a bit of butter and jam, please!

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  9. Hi Anne,

    I feel that baking with bread pullman tin always produce extreme results... Perfect square bread with a happy me and Dome loaf with a disappointed me... Wasting flour? Tell me about it... I have try lousy recipes before but never want to blog about it.

    Glad that you see great result with your second bake.

    Zoe

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  10. Your loaf looks perfect to me! And tasting good is the main thing...and you've mastered that. I have no idea how to make a swirl in a loaf, but you've made me curious! Not sure I'm gutsy enough to try, but the pesto filling sounds terrifc :)

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  11. I love your 2-in-1 idea:D Pinned for next baking session...looks delicious especially the one with filling.

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  12. This bread has such a beautiful texture! Love that pullman tin.

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  13. Hi Anne, These breads look great to me. I love the addition of pesto & cheese! Looks so yummy & the breads are fluffy & soft! Perfect texture & well done! ;)

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  14. Good morning Anne,

    Your bread looks heavenly! I'm such a bad bread baker. I give you a lot of credit for not giving up. Just look at that bread of beauty, lol...

    Thank you so much for sharing...

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  15. Hi Anne, I guess it pays to experiment and practice sometimes huh? Your bread looks perfect! Thanks for linking this to LTU :)

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  16. it looks wonderful !! and a surprise ingredient too, cream cheese! the last couple of times i baked with a pullman bread, i couldnt really get a nice square.

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  17. Anther Pullman loaf. That slice looks perfectly done.

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  18. Hi Anne,
    I come to have a slice of your lovely bread.
    Your sandwich bread comes out nice and neat.
    I guess practice makes prefect and need to pay a little price ... LoL

    Thanks a lot for sharing this lovely bread to LTU.
    mui

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  19. Anne , you too have a never give up spirit, good habit ! Homemade bread always the best !

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