现磨全麦面粉 用sourdough starter(30%)代替yeast
用料
| WWF | 570g |
| potato flakes | 63g |
| dry milk | 37g |
| sugar | 35g |
| milk | 227g* |
| water | 180g |
| sourdough starter | 170g |
| salt | 12g |
| butter | 85g |
sourdough pullman loaf的做法
Weight the berries and put them in the fridge overnight
Combine all of the ingredients except salt, starter and butter, and mix well, rest 1-2hr. Add salt and starter, knead well. Put the dough in the fridge 30min to cool a bit before adding butter. Add butter, knead — to form a smooth, supple dough.
Add more milk if necessary, the freshly ground flour usually soak more water than store bought WWF.Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1.5-2.5 hours.
Lightly grease a standard (13" x 4" x 4") lidded pain de mie (pullman) pan. Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's about 1/2" below the lip of the pan.
Preheat your oven 350°. Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while the oven heats.
Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15 minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190°F.
Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm.
小贴士
Store, well-wrapped, on the counter for 5 days, or freeze for up to 3 months.