I obtained a small Pullman pan for Christmas so I have been testing it out.
I’m beginning easy with a white milk bread till I get a way of how a lot dough it takes to fill it.
The field the pullman pan got here in mentioned “450 grams,” which I initially took to imply 450 grams of dough complete. That is not near sufficient! And I did not learn this improbable FAQ on pullman pans and dough weight till after baking. That mentioned, although it was small, my first bake got here out fairly properly.
I began with:
Tangzhong (ready utilizing the microwave approach described right here)
100g milk
20g AP flour
Last dough
All the tangzhong
30g milk
230g AP flour
1 egg (roughly 50g)
20g sugar
30g butter
6g salt
5g immediate yeast
I hand kneaded, then gave it 2 hours bulk fermentation and 1 hour last rise after shaping. I baked it for 40 minutes at 400, with the Pullman lid on for the primary quarter-hour.
At present I scaled up a bit and got here nearer to filling the pan.
Tangzhong
30g AP flour
150g milk
Last dough
All the tangzhong
420g AP flour
90g milk
1 egg (roughly 50g)
20g sugar
8g salt
30g butter
7g immediate yeast
It’s fairly wonderful how a lot of a distinction the tangzhong makes in holding the loaf moist and feathery.
