Persevering with with the dual themes of Cream Of Wheat and Pullman loaves, here’s a yeasted Pullman loaf made with a yudane that used Cream Of Wheat for the flour. I included the COW within the whole flour weight for baker’s proportion calculations.

Recipe
———
– 450g – flour
   –  90g – (20%) – Cream of Wheat (Yudane)
   – 360g – AP

– 180g – whole added liquid (90g water, 90g milk)
   –  315g – goal liquid (70%)
     -180 – water in yudane (twice the burden of the COW)
      +45g – yudane make-up water (solely ~75% of yudane liquid appears to contribute to the hydration)

– Trinity
   – 30g – eevo
   – 30g – honey
   – 30g yogurt
– 1 tsp – SAF dried yeast
– 8 g – salt

Course of
———
– make yudane: dump boiling water into COW, stir. Cool
– heat milk to room temp, combine with water
– mix flour, salt, yeast
– Add liquid, stir
– Add yudane, combine by hand, break up lumps

– add Trinity, combine: moist, sticky dough
– relaxation 30m, knead/stretch: dough weak
– relaxation 45m, S&F: weak however gaining energy, much less sticky
– relaxation 25m, S&F: barely risen, higher energy, extra cohesion
– relaxation 15m, butter pan

– form: the “log” turned an oval form the place the highest was considerably increased than the ends.  The dough appeared to fill the pan lower than half means
– place dough into pan
– proof 2 hrs
– bake – countertop oven 375°F, lid on 42 min + 5 minutes lid off.

The baked loaf had pressed gently in opposition to the lid besides at each ends.  It browned the place it had touched the lid.  The edges had been frivolously browned. So 450g whole flour together with the yudane, was not fairly sufficient to fill the pan however shut. In all probability with no yudane there would have been sufficient or doubtless greater than sufficient to fill the pan utterly with some strain.

Consequence was a mushy bread with moist, medium open crumb. The style is delicate but has a richness. It makes excellent buttered toaast.

In a earlier try I had a thoughts blip and used a lot an excessive amount of liquid: 164g an excessive amount of!That dough was almost like a waffle batter.  The bread crammed the pan the identical quantity after baking.  The crumb was way more open and the flavour extra intense, although the slices had been softer and extra delicate.

Right here is the crumb of this bake, and beneath it the crumb of the one with all that additional liquid: