Skip to main content

Pan de Mie in a Pullman Loaf Pan

I'd been wanting to try this bread form for some time and finally came across a recipe that I found reasonable. Of course, the real unreasonableness here is needing a specific pan just to make this style of bread. But, it does make a super-spongy loaf that is far superior for sandwiches.

 Pan de Mie in a Pullman Pan
From A Garden for the House blog

 2 1/4 tsp active dry yeast
1/4 c warm water
1 2/3 c milk, scalded then cooled
4 3/4 c flour
2 1/2 tsp coarse salt
6 T unsalted butter, cold
Dissolve yeast in warm water.

 Mixing the dough — Pour flour, milk, salt, and the yeast mixture into the bowl of your standing mixer. Blend at low speed for about 10 seconds. Then increase the speed to medium for 2 minutes, or just until the dough masses on the hook attachment. Let rest for 2-3 minutes; blend at medium speed for another 2 minutes. Let rest while you prepare the butter.

 Pounding the butter — Use your rolling pin to smash down the cold butter. You want the butter to become malleable, but not so soft that it becomes oily. Scoop up the flattened butter with your pastry-scraper, and carry it to standing mixer.

 Adding the butter to dough — With the mixer running at medium speed, add the butter one 1/2 tablespoon or so at a time. Stop the machine once all of the butter has been incorporated into the dough.

 The first rise — Dump the dough, which should be sticky but elastic at this point, onto a lightly-floured board. Pat the dough out, then fold it over on itself 3 times. Place the dough in the large bowl, cover the bowl with plastic wrap, and let it slowly rise until tripled in volume — about 3 hours in a 75 degree kitchen.

 Deflating the dough, and the second rise — With floured fingers, deflate the dough and pour it out onto your lightly floured board. Then quickly wash out and dry the bowl. Fold the dough over on itself 3 times, just as you did in step 4. Return the dough to the clean bowl, cover, and let rise to almost triple — which this time will take about 2 hours.

 Forming the dough, and the third rise — Pat the dough out, fold it over on itself, then use the side of your hand to seal the edges. Then flip the dough so the sealed edge is on the bottom. Now, using the side of your hand, karate-chop a ridge down the center of the dough. Then fold at the ridge and karate chop again to seal. Repeat the karate-chopping and folding once or twice more, until the surface of the dough appears fairly smooth. Then pinch the underside of the loaf to seal. Place the formed loaf in its pan; cover the pan with plastic wrap. Let rise until the dough reaches 1 inch (not more!) from the top of the pan — about 30 minutes. Preheat the oven to 435F; set rack at the lower-middle level.

 Baking – 40 minutes at 435F. Slide the lid over the pan, and bake in the preheated oven for 40 minutes.

 Remove the lid and gently release the loaf onto a cooling rack. To increase air-circulation and thus quicker cooling, place the rack atop the lidless Pullman pan. Let the bread cool thoroughly before slicing.
Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Traybake with Roasted Poblano and Tomato Salsa

  This dish is delicious! Easy! And, beautiful to look at! The original recipe calls for you to process all the cooked vegetables together into a chunky salsa, but I recommend serving it as is so you have an automatic side dish. The original also calls for cooking chicken bone-in, but, the more I cook traybakes, the more I advocate for slicing chicken into tenders and cooking boneless. Just a safer bake that way because everything comes to the same temperature at the same time. Chicken Traybake with Roasted Poblano and Tomato Salsa  Milk Street 1 T chili powder 2 poblano, stemmed, seeded, chopped 1 yellow onion, root end intact, in 8 wedges 1 pint cherry tomatoes 1/4 c olive oil 1 T brown sugar 1 T oregano, dried 3 lb chicken, bone-in, skin-on, trimmed 10 cloves garlic, peeled 1 T vinegar 1/4 c cilantro, chopped Heat oven to 450. In small bowl, stir together chili powder and 2 tsp salt. In large bowl, toss together pobloanos, onion wedges, tomatoes, and 1 T of the chili-power/salt mix
Post a Comment
Read more

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking.  Bring the beans back to a boil and cook, until tender. This will take
1 comment
Read more

Crustless Couscous and Spinach Quiche

This "quiche" is so simple to make - you can prepare everything the night before, assemble it in the morning, and have it ready to go soon after waking up. An ideal dish to serve company, too. Crustless Couscous and Spinach Quiche The Garden of Earthly Delights 1 1/2 c water 3/4 c couscous, uncooked 3 eggs, beaten 1 bunch spinach 3/4 c cottage cheese 2 c cheddar cheese, shredded 3 T salsa 1 tsp chile powder 1 clove garlic, crushed 1/2 tsp oregano, dried 1/2 tsp coarse salt 1/2 tsp pepper Preheat oven to 375. Lightly coat a 9" pie plate with vegetable oil and set aside. In a medium pot, bring water to a boil. Add couscous. Stir once, cover, and remove from heat. Let stand 5 minutes. Transfer couscous to a large bowl and add remaining ingredients. Spread couscous evenly in the bottom of the pie plate. Placein oven and bake until a knife comes out clean, about 50 minutes. Remove quiche from oven and let stand 10 minutes before serving.
2 comments
Read more