Pullman Bread (for Rino)

Ingredients: (450 g bread flour) - same as "http://simoncooks.blogspot.com/2010/07/pullman-bread-for-leslie.html"

• 60% water - 270 grams
• 5% butter - 23 g
• 5% milk powder - 23 g
• 100% bread flour - 450 g
• 2.5% sugar - 12 g
• 2.5 % yeast - 12 g
• 1.8% kosher salt - 8g

Steps:

1. mix only flour and water...leave 1 hour for autolypse
2. mix everything together and mix on "sweet" fully
3. put into fridge overnight
4. fold once in morning
5. leave out atleast 4 hours before mix again
6. mix "sweet" fully
7. roll up into 1 long roll and proof covered...
8. when up the sides of bottom pan, preheat oven to 400 F
9. cover pan and make 40 minutes...should be 200 F
10. done!
    

Grade: B+

- best pullman bread thus far
- strong yeast smell at first whiff when eating and smelling it when eating within 30 min of it being taken out of oven
- very nice crust
- great texture with better gluten web
- flavor was good...much better than leslie's
- never got to try it the day after...
- top cracked a bit...needed to give it a better roll before shaping...

next time:
- mix and knead dough by hand next time...think its the only way to get the gluten i want
- only do autolypse for pullman or white bread...or else flavor is yeasty...
- try to do it without the covered top...think it will give a more caramel flavor to the bread...
- do a better job at rolling the dough before put into pan so it has a very nice top

Website: very good bread info

http://www.thefreshloaf.com/lessons/tentips_8_autolyse

Pullman Bread (for Leslie)

(recipe from "bread" by hamelman"...half recipe)




Ingredients: (450 g bread flour)

• 60% water - 270 grams
• 5% butter - 23 g
• 5% milk powder - 23 g
• 100% bread flour - 450 g
• 2.5% sugar - 12 g
• 2.5 % yeast - 12 g
• 1.8% kosher salt - 8g

Steps:

1. mix for 5 minutes in machine on "sweet", then leave overnight in fridge
2. take out 4 hours before remix with bread machine
3. mix fully on "sweet"
4. roll out into 2 big balls
5. put into pan and proof covered with another pan
   
6. when proofed til near top of bottom pan, tie up the pans and preheat oven 400 degrees
7. bake 40 minutes
8. done!

Grade: B-

- has a slight yeast flavor
- not much flavor
- gluten better so better texture but still not enough
- still slightly dry if not eaten asap
- looks better than it tasted
- covered was great idea...held its shape...perfect size
- crisp edges...very tasty when hot...

next time:
- better to let the bread fully rise once before put into fridge...(because no real rise in refrigerator, gluten not allowed to mature...similar to just fresh mix and baked bread)
- autolypse can be better idea so that we don't get yeasty taste and smell
- add more sugar and salt to the recipe

http://www.ehow.com/how-does_5471387_eggs-do-yeast-bread.html

What Eggs Do in Yeast Bread

Contributor

By Athena Hessong, eHow Contributing Writer

Article Rating: (2 Ratings)

• Email
• Facebook
• Twitter
• StumbleUpon
• Add to Favorites
• Print
• Share

I want to do this! What's This?

What Eggs Do in Yeast Bread

Klaus Höpfner/wikicommons.org, Paul Goyette/wikicommons.org, public domain/wikicommons.org, Athena Hessong

Egg Yolks

1. 
   Egg yolks act as emulsifiers
   Egg yolks are the fat in the egg and act as a bridge between other ingredients in bread, allowing other fats to combine with moisture. Fats can be natural fat in the flour or added in the form of oil, shortening or butter. Without this emulsifying action, the yeast breads dry out very quickly because the moisture in them has not been linked to the fats baked in the bread.
   
   Egg yolks combined with fat in a yeast bread tenderize the protein present in wheat flour. This protein forms gluten during kneading, which makes the bread chewy. Reducing the amount of gluten formed creates a softer, more tender bread. When the yolks bind to the protein in the flour, they prevent water from combining with it to form gluten. The result, less gluten, and a more tender loaf of bread. Many yeast breads with egg yolks added also have sugar to further soften the texture, producing a cake-like concoction. Examples of egg breads include brioche and challah.

Egg Whites

2. 
   Egg whites help the bread to rise, dry and stay together
   Egg whites do not have the emulsifying power of yolks. Instead, egg whites dry bread out to create a crisper texture. This occurs when the proteins in the egg whites cook as the bread bakes. Each protein, when raw, resembles a single spring. Mixing the bread dough unravels these springs, but when the bread bakes in the oven, the springs become entangled with each other. Between these entangled proteins, water hides, but as the bread keeps baking, the proteins tangle even tighter, and the water is pushed out and into the oven as steam. This loss of moisture dries out the bread.
   
   Egg whites also act to help leaven the bread, especially if they have air whipped into them before adding them to the bread dough. The protein structure of egg whites traps air bubbles in it, and when they are mixed into the bread dough, those bubbles incorporate into the bread's structure. By helping the dough hold in more air, egg whites help the bread to rise.

Whole Eggs

3. 
   Whole eggs contribute to the texture of yeast breads
   With eggs, the whole is greater than the sum of its parts. Whole eggs, like whites, help to bind ingredients and assist in rising and drying, but they also add strength to the bread. Breads made with whole eggs perform best in recipes that require soaking the bread, such as stuffing, French toast and bread pudding. Without whole eggs, the bread would melt in the soaking liquid. Adding several whole eggs to a yeast bread opens the structure of the bread so that there are larger holes in the structure. These holes contain air, which helps to lift the bread.

Read more: What Eggs Do in Yeast Bread | eHow.com http://www.ehow.com/how-does_5471387_eggs-do-yeast-bread.html#ixzz0slsEEvDs