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