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