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Kitchenaid bread bowl with baking lid

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This style of bread is often called a Pullman Loaf, owing to the use of the Pullman pan, which purportedly was invented to be used in Pullman cars on a train to save space when baking. If you’re a frequent visitor here at The Perfect Loaf, you’ll know that the Pullman pan has pretty much supplanted all my other sandwich bread baking vessels. Flour selection It’s rare for me to bake bread without any whole grain flour, but I make an exception with this recipe. In testing, I played with many flour blends, but in the end, I settled on using only all-purpose flour. If you slide on the cover before baking, you’ll end up with a loaf with four perfectly straight sides.

Feel free to halve the recipe ingredients below to fit one pan, or even double the recipe and split it among 2 to 3 smaller pans. Regardless of the pan you use, be sure to liberally grease the inside of the pan to ensure that the bread will come out cleanly after baking. Additionally, check out my post on shaping a pan loaf for tips on shaping, pans, and more. Note: If using a large 13-inch Pullman pan, during shaping divide the dough into three equal-sized balls and shape them tightly. Then, place them into the pan side-by-side.

However, if you’re ok with a slight increase in sourness, feel free to retard the dough overnight by proofing it, covered, in the refrigerator right after shaping. Sourdough pain de mie formula Note that this formula has been slightly modified since I first published it in 2019. I wanted to increase the fermentation activity in the dough, so I upped the pre-fermented flour percentage from 7. This change ensures that bulk fermentation will be completed in around 4 hours, as listed in the recipe. See my post on how to bake sourdough bread in the winter for tips on encouraging strong fermentation in colder temperatures. Set them on a plate to warm to room temperature.

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