Whole Wheat Sandwich Bread-Pullman Loaf
Here is a simple recipe for making amazing bread. This takes some time to ferment...but the results are worth the wait.
Whole Wheat Sandwich Bread-Pullman Loaf
Recipe Type: bread
Author: Chef Keith Snow
Ingredients
26 oz bread flour
8 oz whole wheat flour
4 tsp kosher salt
2 tsp active dry yeast
29 oz warm purified water
Instructions
In a large bowl add all ingredients....mix for 2 minutes using a wooden spoon or danish hook or your hands. Be sure no flour remains on the bottom or sides.
Cover and let ferment in warm place for 12-20 hours. Longer ferments are more "old world" in flavor, more sour and bubbly. Also more sticky and wet feeling.
After bread dough ferments turn out onto a well-floured surface. Form into basic rectangle, then roll it over and seal three times. Watch video.
Place shaped dough into pullman loaf pan with lid almost all the way on.....let rise one hour....but after 25 minutes, preheat oven to 450 degrees
Once oven is hot and bread has risen to at least 3/4 of inch to the top close the pullman loaf and bake for 45 minutes. Remove lid and cook another 10 minutes.
Turn completed bread out onto cooling rack. Allow to cool at least 2 hours before cutting.
Chef's Note: Although it will be crisp on the outside, depending on current humidity levels it will soften some. I store it in the pullman pan.
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