Formulation is for a 9x4x4” Pullman pan.
I wished to repeat this bake with few modifications to see if the crumb can be related as soon as once more. I did scale back the dough weight to 800 g from 900 g and based mostly on the peak of this loaf, I may in all probability drop it once more to 700-750 g subsequent time. One other minor change I made, which wouldn’t have an effect on the crumb, is that after buttering the pan, I sprinkled poppyseeds inside it so that each one the perimeters and backside of the loaf would have some poppyseeds. I like the flavour of them and actually don’t bake typically sufficient with them. Now this loaf is touring to go to household in Ottawa tomorrow so I’ll attempt to get photographs of the crumb when it’s sliced. I hope they’ve an excellent bread knife.
Directions
In a single day levain construct, at 74°F about 10-12 hours to rise 3x.
Within the morning add salt to water and dissolve. Add levain and blend.
Add flours and knead till good gluten growth, I’ll use my Ankarsrum Assistent and blend till an excellent windowpane is achieved about 10 minutes.
Take away dough from the bowl and do some slap and folds. Subsequent arrange aliquot jar.
Bulk fermentation at 82ºF.
Finish bulk when aliquot jar reaches 40% rise.
Form the dough right into a batard and place in buttered Pullman pan. Non-obligatory, sprinkle poppyseeds on the underside and sides of the pullman pan.
Form and permit an preliminary closing proof heat till 100% rise in aliquot jar, begin oven preheat 425ºF making ready for steam bake.
Enable the dough to rise till inside 1 cm of the rim of the pan after which bake instantly or about 130% rise within the aliquot jar.
As soon as oven reaches 425ºF rating prime of dough after which brush with water. Non-obligatory sprinkle with seeds after which rating. Switch to oven and bake with steam for 25 minutes. Vent the oven (take away steaming gear) rotate the pan and drop temperature to 350ºF. Bake for one more 30 minutes rotating as wanted till browned. Take away from the pan and place instantly on the rack baking for one more 5-10 minutes to agency up the crust if desired.
Time from mixing accomplished till baking began 3 hours and 50 minutes.
I’m happier with the ear on this one. It’s difficult to attain the dough contained in the pan. Specifically it’s exhausting to attain it at every finish shut sufficient to the ends of the pan.
