WW YW Pullman 13â with trinity
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Crumb pics . đ
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Havenât baked this in awhile. Itâs so easy that itâs almost unfair because it looks like work. Mix everything til moist in KA mixer. Rest 1 hr. Mix on speed 2 for 9 minutes. Butter your 13â Pullman REALLY WELLâŠ. for flavor as well as crust/ color and easy removal. Let dough rise 50% up pan sides. Place in fridge. Next day resist urge to peak inside as it will pull the dough which should be very close or touching lid. Preheat oven 375. Bake covered 30 min and uncovered 20 min. Thatâs it. The bulk is done in the pan . Dan was the first to popularize this method.Â
335g APÂ
335 WW ( milled Rouge de Bordeaux and Turkey Red)Â
70g Semola RimacinataÂ
28g Rye ( milled Danko Rye)
400-460 g H2O- watch your dough and adjust as needed
( I used 100g YW as part of my water. )Â
42 g each honey, EVOO, Buttermilk = 126g trinity
13g saltÂ
126 g active YW levainÂ
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Comments
What's not to like about this?
I may have to try this, since I bought some Turkey Red wheat last year but haven't milled any yet (still using up the other red wheat I had on hand).
Paul
That emptied my bag . I have a lot of flour trying to use up so it will be a different blend next time. This was excellent though. Please post if you try it. c
Your pullman loaves are always excellent Caroline, wish I could have a slice right now.
Benny
It turned out the best of any I have made. The flavor and crumb are really excellent. Hardly any work for such a nice outcome. I canât always say that! c
Really nice.
It really is the easiest bread to make and such a tender delicious crumb. If you get a chance to try it please share . c
This looks perfect. Â I think I need to make another YW starter.
I only use the YW levain made from my stored starter. I keep my rye one going but haven't used it in ages. I will get it out and feed it and probably do a mixed levain on the next pullman. I am planning on several variations for the Pullman pan. We love the thin square slices. I keep my YW fresh and it is doing great. I add raisins and the orange peel and it stays bubbly and fresh for several weeks at a time in the back of the fridge. Please post what you are making. I always love your bakes. c
To what appears to be a section of a 4x4 wooden post. From a handcrafted work of art to a toss in the pan utility loaf. A nice demonstration of your abilities and the capabilities of YW. I have been maintaining my YW by following your advise and it has been working well for me. ThanksÂ
100%WW pan loaf
I guess that I need to add the buttermilk to complete the trinity. I didnât get a lid for my pan because for some strange reason the lid is more expensive than the pan!? I prefer the rounded top but it doesnât bake as evenly and the top burns when toasted. Â
D
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Fortunately it doesnât taste like a wooden postđ. Thank you for the kind words. I am glad your YW is also doing well. I got my USA pan from Breadtopia. I had to wait for quite awhile as USA was working on a new design . It came with the lid. I love the square shape.Â
Your slices look quite good! I sometimes use my homemade yogurt instead of buttermilk but it seems to need all three. Danni started the yogurt in bread trick but not as much as I use and not the addition of the olive oil and honey all in equal amounts. I like what it does for flavor, fermentation and freshness⊠the F trinity!!!Â
I need to rest Iâm getting silly. 4 hrs of intense weeding and mulching and yoga class today . Iâm tired. c
When reading the crumb. Â Sooner into the oven perhaps. Â Just a tiny tweak. :) Otherwise looking delicious!
I donât pay any attention to proof timing after the loaf goes into the fridge. My breads are on their own since I get so busy and have to bake as I have time. I will adjust the pre- retard proof time . Thank you for the â tweakâ! c
Guess I should have been clearer. Â Sorry. Â Don't tweak your loaves, they are just fine!
I can't even tell the bottom from the top or the sides. Â :)
I can always use some tweaking lol!Â
Over proofed as well. It may sound strange but I sort of meant to do that. At least error on the side of going too far which unfortunately sometimes is similar to my approach to life in general;-) it still got decent oven spring without blowing the top off or requiring the loaf to be slashed.and yes, It was pretty delicious so thanks for commenting.Â
Don
You loaf look great must taste great too. Which Dan and which recipe are you basing this on?
I made up the recipe after seeing folks posting small Pullman loaves. Itâs a 40% increase in dough weight for the 13â Pullman , thatâs from Bennie here on TFL. It was Dan Ayo who said a bulk rise wasnât needed and put the developed dough directly in the pan to rise. There is a Community Bake on Pullman loaves that you can reference for lots of tips. I started the trinity of EVOO, honey and buttermilk in equal parts . Many folks used one or two of these or yogurt or another sweetener or butter but no one used all 3 in equal amounts. It makes a lovely fermentation enhancer and tender flavorful crust and crumb as well as great keeping quality. I also use my YW as leavening more than most and in more ways â- making a flour /YW starter and using the YW as part of the liquid. Hope this is helpful to you. Do check the Community Bake. c
I'm in a bit of a rut. I'll try this.
please post back and if you have any questions just ask