September 15, 2011
Hamelman's Pullman Bread (Pain De Mie)
I don't actually own a Pullman Loaf pan (way too expensive for something I'll rarely create), so they were made into two smaller loaves using the King Arthur low gluten bread pans I received as a gift.
You can find this and other tasty yeasty treats at Yeastpotting. Go now.
Pullman Bread (Pain De Mie)
adapted from Bread by Jeffery Hamelman
makes 1 large pullam loaf with dough for 1 small loaf, or 2 small loaves
2 lbs white flour
5 tbs powdered milk
1 1/2 tbs honey
3 tbs butter
1 tbs salt
2 3/8 cup warm water
2 1/4 tsp instant yeast
In a large bowl, combine yeast, water, honey and milk powder. Whisk it until frothy.
Add the butter and whisk again until frothy.
Add the salt, whisk again.
Start whisking in the flour, 1 cup at at time - after 3 cups switch to a spoon, it will make it easier. Turn onto a kneading surface and knead for 10 to 15 minutes, taking small breaks every 5 minutes and letting the dough rest.
I used the full 2 lbs of flour, really working to get it incorporated into the dough. At first the dough seemed like it would need more water, but as I worked the dough with my hands, it became more hydrated and didn't need any extra water. It became nice and supple the more I worked it.
Grease your bowl, and when dough is elastic and smooth (at least 15 minutes), return to the bowl and turn to coat dough. Cover at let rise for 1 hour.
After 1 hour, or when doubled, degas the dough and let rise again for another hour, or until doubled.
I did 4 rises of dough, some of them unintentionally as I got chatting with friends at my sons' school and forgot I had dough rising, but it came out nicely light. The directions say to do two 60 minute risings.
When the dough has rising sufficiently, shape into loaves and let rise for 45 to 90 minutes, or until they have sufficiently proofed.
Preheat your oven to 400F 20 minutes before baking, and bake for 45 - 55 minutes.
Cool and enjoy! :)