Pullman Loaf

DSC_1184

This bread is a big check on my bucket list of breads to bake. I have wanted to bake the Pullman loaf for the longest time and the search for the loaf pan took forever. Finally I could lay my hands on a cool loaf tin with a lid and I immediately set off to bake this one. I have baked in thrice in the last week, with white flour, with wheat flour and a seeded version. I think I might finally be getting closer to my goal of not buying bread and having it all homemade.

DSC_1200

The Pullman loaf was developed by the Pullman company to be baked in a compact kitchen and so that it can be stacked in the minimum possible place. It is baked in a loaf tin with a lid that is slid on the tin to ensure that the bread retains its rectangular shape and does not rise unequally.

DSC_1193

Recipe adapted from ‘The New Artisan Bread in 5 Minutes’

Makes one 9*4 loaf

WHAT WE NEED

455 gms All purpose flour

340 gms Lukewarm Water

5 gms Instant yeast

10 gms Salt

WHAT TO DO

  • Mix all the ingredients together and ensure there is no dry flour left
  • Let it rise till it is doubles and then collapse a little. It should take around 2 hours
  • It can immediately be used but the dough is easier to handle if refrigerated for 2-3 hours
  • Grease a 9*4 Pullman loaf tin and the lid with butter or oil
  • Transfer the dough to a lightly floured surface
  • Dust the dough with a little flour and shape it into a ball by stretching the dough on each of the four sides to the bottom
  • Extend the ball to an oval shape and drop it into the loaf tin. The dough should come up to 3/4 of the tin
  • Close the lid and let the dough rise for 1 hour 45 minutes
  • Preheat the dough to 250C
  • Bake for 45 minutes and then take off the lid to bake for 10 minutes
  • Remove the loaf from the loaf tin and let it cool completely before cutting it into slices
  • Enjoy!

NOTES

  1. I also tried this recipe with 300 gms All purpose flour and 155 gms whole wheat flour and it worked beautifully
  2. I also sprinkled some sunflower and melon seeds on top after transferring the dough to the loaf tin.

DSC_1202

This is part of the Bake-a-thon 2017

Advertisements

10 thoughts on “Pullman Loaf

  1. The loaf looks like store bought ! So spongy , moist and fresh ! Absolutely a treat to see it ( well since we can’t eat – sigh 😔)
    Definitely you can stop buying breads , you are a perfect bread baker !

    Like

  2. Another beautiful bread! I look forward to your breads… My girls want bread in their box every single day and I always wonder why I can’t make them myself but unfortunately I don’t seem to get a hang of it. 😦 The pullman loaf looks so good with those pores…

    Like

  3. Awesome Sowmya, I have a loaf tin with a lid and how this pulls me to bake it!..will keep following your adventour to finally get the nerve to pull up this feat

    Like

  4. The bread looks perfectly baked, seriously even I am scared to bake loaves of bread, although have baked bread several times.

    Like

  5. ah ! here comes the classic. I am actually googling for the pullman loaf tin (and the thermometer !**wink * wink) .. wishing I could pull off a loaf like this ! what an awesome pic and I am sure no one would want to buy bread from outside any more

    Like

  6. Pingback: Bake-a-thon Round Up | Bread Therapy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s