Pullman Loaf

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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.

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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.

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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.

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This is part of the Bake-a-thon 2017