Pullman loaf sandwich bread ( Pan de mie )
At last a respectable pullman bread !
From the Bread Bible by Rose Beranbaum , " The pan de mie is the basic white sandwich bread of France . This bread has a minimum of crust , the result of baking the loaf in a special straight-sided covered pan ( pullman pan ) . The cover prevents a full rise , producing the tight fine crumb and minimum of crust . "
This is my 3rd try so far ....
If you've already tried Rose Levy Beranbaum's pullman loaf sandwich bread , you would agree that it's one delicious loaf bread .....
My 2 previous bakes which I made half of the recipe and it looks good enough but it barely hit 2/3 of the pan and the top was little bit scorched and uneven !
So this time , I made the full recipe , crammed 850 grams of dough in my 8 x 4-inch pullman pan , didn't open the cover after 30 minutes as stated in the book and left the small loaf pan ( with 270 grams of dough ) uncovered at the start of baking and just covered it after 20 minutes .
I think I'm happy with how it turned out ......
Though I've only had a 7 1/2 x 3 1/4-inch and a malnourished ( uneven top , as well ! ) 5 x 1 1/2-inch result . The combined weight of my bread is 980 grams .The recipe should filled up a 16 x 4 x 4-inch pullman pan ! pfffttttt
I think I'm happy with how it turned out ......
Though I've only had a 7 1/2 x 3 1/4-inch and a malnourished ( uneven top , as well ! ) 5 x 1 1/2-inch result . The combined weight of my bread is 980 grams .The recipe should filled up a 16 x 4 x 4-inch pullman pan ! pfffttttt
But don't smirk at that malnourished loaf ! It may defy description but it's taste really great with it's crunchy crust ( it will turn soft after a day ) and soft crumbs .....
As for the one baked in the pullman pan , I'll let the photos speaks for itself ! lol
I'll still need to knead trillions of bread dough to have that toned arms ! ^____^''
Recipe from The Bread Bible
I'll still need to knead trillions of bread dough to have that toned arms ! ^____^''
You'll need a pullman loaf , 16 x 4 x 4-inch to make a 15 x 4 x 3 1/4-inch-high loaf ( about 1015 grams )
4 cups / 20.5 oz / 585 grams unbleached all-purpose flour (use only Gold Medal , King Arthur or Pillsbury) - Just use any all-purpose flour you have in hand ! -
1/4 cup / 1.5 oz / 40 grams dry whole milk
1 tablespoon / 9.6 instant dry yeast
6 tablespoon / 3 oz / 85 grams unsalted butter , softened
1 1/2 liquid cups / 12.5 oz / 354 grams water at room temperature ( 70° to 90°F )
2 tablespoon / 1.5 oz / 40 grams honey
2 tablespoon / 1.5 oz / 40 grams honey
2 teaspoons / 1/3.2 grams salt
* Mix the dough :
Mixer method : In a large mixer bowl , , whisk together the flour , dry milk , and yeast . Add butter and mix the with the dough hook on low speed ( #2 if using a KA ) , then add the water , honey and salt . When all the flour is moistened , raise the speed to medium ( #4 KA ) and beat for 7 minutes . The dough will be smooth , shiny and slightly sticky to the touch . If the dough is not stiff , knead in a little flour . If it is not at all sticky , spray it with a little water and knead it in . ( It will weigh about , 38.5 oz / 1102 grams )
Hand method : In a large bowl , whisk together all but 1/4 cup of the flour , the dry milk and yeast . Add the butter , with a wooden spoon or your hand , stir in the water , honey and salt until the flour is moistened . Knead the dough in the bowl until it comes together , then scrape it onto a lightly floured surface . Knead for 5 minutes , enough to develop the gluten structure a little , adding the reserved flour as little as possible to keep the dough from sticking . Use a bench scraper to scrape the dough and gather it together as you knead . At this point it will be very sticky . over it with the inverted bowl and allow it to rest for 20 minutes . ( This resting time will make the dough less sticky and easier to work with )
Knead the dough for another 5 minutes or until it is very smooth and elastic . It should still be tacky ( sticky ) enough to cling to your fingers . If the dough is still very sticky , add some of the remaining reserved flour or a little extra . ( It will weigh about 1102 grams ) Mine was 1120 grams .
Both methods : Shape the dough and let it rise . On a lightly floured counter , shape the dough into a ball . Flour the top and cover it with plastic wrap . Allow it to relax for 10-15 minutes . Remove the plastic wrap and gently deflate the dough , using your fingertips to spread it into a rectangle about 10 x 8-inch .
Give the dough one business-letter turn , then press or roll it out again to about 12 inches by 5 inches and shape it into a 16-inch-long loaf . Set it in the prepared pan . Grease the top of the pullman pan and slide it into place , leaving a few inches ajar so that you can gauge the progress of the rising dough . Cover the exposed area with a plastic wrap . Let rise in a warm area and allow it to rise until it is about 1/2 inch below the top of the pan , about 1- 1 1/2 hour .
* Preheat the oven to 425°F / 220°C for 30 minutes before baking . Bake the bread for 30 minutes . Quickly slide off the lid , turn the pan around , for even baking and continue baking for about 30 minutes until deeply brown . If bread starts getting to dark after 20 minutes , tent it loosely with foil .
* Remove the bread and unmold it onto a large wire rack . Cool it top side up .
* Mix the dough :
Mixer method : In a large mixer bowl , , whisk together the flour , dry milk , and yeast . Add butter and mix the with the dough hook on low speed ( #2 if using a KA ) , then add the water , honey and salt . When all the flour is moistened , raise the speed to medium ( #4 KA ) and beat for 7 minutes . The dough will be smooth , shiny and slightly sticky to the touch . If the dough is not stiff , knead in a little flour . If it is not at all sticky , spray it with a little water and knead it in . ( It will weigh about , 38.5 oz / 1102 grams )
Hand method : In a large bowl , whisk together all but 1/4 cup of the flour , the dry milk and yeast . Add the butter , with a wooden spoon or your hand , stir in the water , honey and salt until the flour is moistened . Knead the dough in the bowl until it comes together , then scrape it onto a lightly floured surface . Knead for 5 minutes , enough to develop the gluten structure a little , adding the reserved flour as little as possible to keep the dough from sticking . Use a bench scraper to scrape the dough and gather it together as you knead . At this point it will be very sticky . over it with the inverted bowl and allow it to rest for 20 minutes . ( This resting time will make the dough less sticky and easier to work with )
Knead the dough for another 5 minutes or until it is very smooth and elastic . It should still be tacky ( sticky ) enough to cling to your fingers . If the dough is still very sticky , add some of the remaining reserved flour or a little extra . ( It will weigh about 1102 grams ) Mine was 1120 grams .
Both methods : Shape the dough and let it rise . On a lightly floured counter , shape the dough into a ball . Flour the top and cover it with plastic wrap . Allow it to relax for 10-15 minutes . Remove the plastic wrap and gently deflate the dough , using your fingertips to spread it into a rectangle about 10 x 8-inch .
Give the dough one business-letter turn , then press or roll it out again to about 12 inches by 5 inches and shape it into a 16-inch-long loaf . Set it in the prepared pan . Grease the top of the pullman pan and slide it into place , leaving a few inches ajar so that you can gauge the progress of the rising dough . Cover the exposed area with a plastic wrap . Let rise in a warm area and allow it to rise until it is about 1/2 inch below the top of the pan , about 1- 1 1/2 hour .
* Preheat the oven to 425°F / 220°C for 30 minutes before baking . Bake the bread for 30 minutes . Quickly slide off the lid , turn the pan around , for even baking and continue baking for about 30 minutes until deeply brown . If bread starts getting to dark after 20 minutes , tent it loosely with foil .
* Remove the bread and unmold it onto a large wire rack . Cool it top side up .
Small loaf , baked without cover
Pullman pan
it looks very well grown!
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Well done Anne:-) It's my first time to read and learn about Pullman pan...I'm impressed...very impressed:-)
ReplyDeleteAnnie , try making this bread and winter's a good time to knead dough since the kitchen will be cooler ! lol No need to use this pan as any pan will do anyway :D
DeleteHi Anne, yuuhhuuu... spread 2 pieces for me with butter and strawberry jam or whatever jam that's available..... I'm coming over. Got coffee? LOL
ReplyDeleteNice looking bread, so soft and fluffy. I had one of this bread pan but used once only. LOL
Have a nice week ahead.
Amelia , come on over ! I have loads of jam here ! lol I told myself not to buy another loaf pan since I already have 3 1/2 loaf pans but I can't resist a good bargain ! :D
DeleteIt looks beautiful, love the fluffy texture.
ReplyDeleteAnne, I love your sandwich bread and I must get that loaf pan too. BTW is dry milk - milk powder?
ReplyDeleteAnn , yup ! That's milk powder ! Last time , I went to buy milk powder at the baking shop and kept looking where the heck they put their milk powder .... so I asked the nice shop assistant about it and she pointed out the product labeled "whey" ! I told myself , " Oh , curds and whey ! , I've forgotten the Little Miss Muffet ! lol
DeleteMy pullman's not that straight-sided , btw , the bottom is 3 1/2-inch and the top is 4 inches :P :D Good thing it's cheap ! hee hee
Oooh... I wanted to make a Pullman Bread last week, my size-pan and the recipe does not match! Even if I halve the recipe, it would be too little, in the end (i'm hopeless with maths!), i just put it aside and consider gettting one more pullman pan to fit the recipe!! And my pullman pan does not have the three holes at the base like yours!
ReplyDeleteI got to make this soon, I have two jars of homemade plum jam that is calling for Pullman Bread! LOL!!
Your bread looks perfect, so soft and nice! A wonderful recipe from Rose! Perfect bake!
Joyce , there's no problem with a pullman pan without holes ! Actually , during my second attempt , I had to cover the bottom of my pullman pan with foil as I thought maybe that was the reason why my first attempt didn't fill up the whole pan !
Deletethat would be my breakfast before i go to work
ReplyDeleteOh my God! This looks so professional!
ReplyDeleteDo I see three holes in the pan? Gluten free bread does not rise much so I should get this pan.
Whoa, I think you finally mastered this one! That crumb looks amazing! And I'd have no trouble gobbling up the only slightly less that perfect junior loaf :)
ReplyDeleteIt looks perfect, Anne! The photos tell me that you should really be happy with how your loaf bread turned out!
ReplyDeleteA perfect pullman loaf. The crumb looks great.
ReplyDeleteanne, this is a perfect square loaf!! i must tell you that very rare that i can get a perfect squarish loaf like this! i never done weight calculations tho LOL! well done!!
ReplyDeleteLena , I just weighed it so that I'll know if hand kneaded dough will weigh the same as the one when using a stand mixer :D
DeleteLove the perfectly shaped loaf that you have there! I would love to try making a nice sandwich loaf like this one day when I find a pan that fits my little oven :)
ReplyDeleteyou remind me i have this covered pullman tin bought few months ago but have yet to try any loaf..Thanks for the inspiration!
ReplyDelete