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
I think the result is quite perfect.ReplyDelete
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!ReplyDelete
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!ReplyDelete
I stopped making bread some time ago, the flour is here also rather cheap but somehow I needed to make a break:)ReplyDelete
This is look so yummy Anne, thanks for sharing the recipe:)ReplyDelete
Hi Anne, finally you baked your pullman bread. Your bread look really soft and fluffy.ReplyDelete
My first pullman loaf was a failure too, the middle part was soggy. :(
Thanks for sharing your recipe. Have a nice day.
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!
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!ReplyDelete
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.
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 :)ReplyDelete
I love your 2-in-1 idea:D Pinned for next baking session...looks delicious especially the one with filling.ReplyDelete
This bread has such a beautiful texture! Love that pullman tin.ReplyDelete
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! ;)ReplyDelete
Good morning Anne,ReplyDelete
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...
Hi Anne, I guess it pays to experiment and practice sometimes huh? Your bread looks perfect! Thanks for linking this to LTU :)ReplyDelete
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.ReplyDelete
Anther Pullman loaf. That slice looks perfectly done.ReplyDelete
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.
Anne , you too have a never give up spirit, good habit ! Homemade bread always the best !ReplyDelete