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
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
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