pain de mie: pullman loaf bread

Pain De Mie: Pullmans loaf bread

tomato

regular

spinach basil

 

 

Ingredient	Grams	US Standard	Final Dough%
Bread Flour	2000g	4#  6.5  oz	100
Salt	50g	1.8 oz	2.5
Sugar	80g	2.8 oz	4
Dry Milk Solids	100g	3.5 oz	5
Yeast	55g	1.9 oz	2.8
Water	1200g	2#   10 oz	60
Scallion Softened Butter	360g	12.7 oz	18
Total	3870g	8#     7.2 oz.	192.3

1. Desired dough temp is 77° F. Combine all ingredients, except butter in a 20qt bowl.

2. Mix on 1^st speed for 4 minutes.

3. Increase mixer to 2^nd speed.  Add half the softened butter and mix for 1 minute.

4.  Add remaining softened butter and mix for an additional 5 minutes.

5. Allow to ferment for 1 to 1.5 hours.

6.  Divide dough into 1.2 Kg pieces.  Shape into a tight, long loaf with blunt ends.

17.  Place in sprayed 13” Pullman pan and replace the lid.

18. Allow dough to proof for 45 minutes to an hour. The loaf should be half an inch from the

lid of the pan.

20.  Bake loaves at 375 degrees for 30 minutes. Remove the lids from the pans and continue

to bake at 350° for another 15       minutes.

21.  Allow to cool for five minutes.  Remove the loaves from the pans and allow to cool   thoroughly.

 

Tomato variation: 200 grams tomato juice and 1000 grams water. Everything else the same

 

Spinach Basil variation: water: 900 grams spinach 245 grams and basil 45 grams. Everything else the same. 

hope everyone enjoys and tries it out. feel free to ask any questions and make your own versions 🙂