Related Cooking Notes
Bread
Notes
Pullman Loaf Pan Size |
Dough Weight |
|---|---|
4.5" x 2.5" x 8.5" |
600-700g |
5" x 2.75" x 9" |
700-800g |
4" x 4" x 9" |
800-900g |
4" x 4" x 13" |
1,100-1,200g |
No-Knead Bread (via Kenji @ Serious Eats)
Ingredients |
Bakers % |
4x |
5x |
|---|---|---|---|
flour |
100 |
400 g |
500 g |
salt |
1.5 |
6 g |
7.5 g |
instant dry yeast |
1.0 |
4 g |
5 g |
water |
70-80 |
280-320 g |
350-400 g |
(dough weight) |
173-183 |
690-1280 g |
1750-2000 g |
Directions
Combine dry ingredients in a bowl and mix.
Add the water and mix until there is no dry flour remaining, about 30 seconds.
Bulk ferment: Form dough into a rough ball, cover, and let rise for 12-24 hours at room temperature.
With dry clean hands, and using gentle but brisk motions, detach the dough from the sides of the bowl. (If you touch the dough for too long it will stick to your hands.) Then stretch and fold it over on itself (about six times, or for 30 seconds).
Second ferment: Form dough into a rough ball, cover, and let rise for 1-4 hours at room temperature.
With dry clean hands, and using gentle but brisk motions, dump the dough out onto a lightly floured surface. Then fold four sides of the dough over onto itself and make a seam. Flip the dough over (seam side down) and with patting motions, roughly shape the loaf.
Cold ferment (optional): Put dough in air tight container in the fridge for 3-5 days.
Final ferment: Transfer the loaf, seam side down, onto a lightly floured piece of parchment paper. Cover with a flowered dish towel. Let rise for 1-4 hours.
Pre-heat a dutch oven in the oven at 450 F for at least an hour.
Slash the top of the loaf and optionally dust it with flour, cornmeal, and/or nuts and seeds.
Place the loaf, still on the parchment paper, into the dutch oven, cover, and cook covered for 20-30 minutes. Remove the lid and cook for another 20-30 minutes. After cooking let rest for one hour.
Notes
Hydration: 68% - 78%
Bulk ferment: 12-24 hours
Second ferment: 1-4 hours
Cold ferment (optional): 3-5 days in fridge
Bake: 1 hour
Total: 14-29+ hours
References
High Hydration Sourdough (via Bewitching Kitchen)
Ingredients |
Bakers % |
4x |
5x |
|---|---|---|---|
flour |
100 |
400 g |
500 g |
salt |
1.8 |
7.2 g |
9 g |
active starter |
10 |
40 g |
50 g |
water, warm |
75 |
300 g |
375 g |
(dough weight) |
186.8 |
747 g |
934 g |
Directions
Whisk the starter and water together in a large bowl.
Add the flour and salt, mix to combine, then finish by hand to form a rough dough.
Rest: Cover with a damp towel and let rest for 1 hour.
Work the dough it into a ball (about 15-20 seconds).
Bulk ferment: Cover with a damp towel and let rise at 70F for 8-10 hours.
On a floured surface, gently shape the loaf it into a round and let rest for 5 to 10 minutes.
Line an 8-inch bowl or proofing basket with a towel and dust with flour.
Scoop up the dough and flip it over so that the smooth side is facing down. Shape it and then flip it back over. Cup the dough and gently pull it toward you in a circular motion to tighten its shape. Place into your lined bowl, seam side up.
Final ferment: Cover with a damp towel. Refrigerate for 1 hour to set its structure. (You can keep the dough chilled for for 6+ hours.)
Warm-up: Remove the dough from the fridge, place a dutch oven in the fridge, and start pre-heating the oven to 500 F.
Cut a piece of parchment to fit the size of your baking pot. Place the parchment over the dough and invert the bowl to release. Dust the surface with flour and rub with your hands to coat. Score the dough with the pattern of your choice. Use the parchment to transfer the dough into the baking pot.
Place the pot on the center rack, and reduce the heat to 450 F. Bake the dough for 20 minutes, covered. Remove the lid, and continue to bake for 30 minutes. Lift the loaf out of the pot, and bake directly on the oven rack for 10 minutes. Cool on a wire rack for 1 hour before slicing.
Times
Hydration: 74%
Rest: 1 hour
Bulk ferment: 8-12 hours
Final ferment: 1-6+ hours (refrigerated)
Warm-up: 1 hour
Bake: 1 hour
Total: 12-21+ hours
References
Pain de Mie (aka Pullman Loaf / Pan Loaf, via King Arthur)
Ingredients |
Bakers % |
1x |
|---|---|---|
AP flour |
100.0 |
567 g |
sugar |
6.2 |
35 g |
potato flour |
6.2 |
35 g |
baker's special or non-fat dry milk |
4.9 |
28 g |
salt |
2.5 |
14 g |
instant dry yeast |
1.1 |
6 g |
lukewarm water |
40.0 |
227 g |
milk |
26.8 |
152 g |
butter |
15.0 |
85 g |
(dough weight) |
202.7 |
1149 g |
Directions
Combine all of the ingredients, and mix and knead. Use your hands, a mixer, or a bread machine set on the dough cycle. Knead to form a smooth, soft dough.
Bulk ferment: Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen.
Lightly grease a 13" pain de mie pan. Gently deflate the dough, transfer it to a lightly greased work surface, shape it into a 13" log, and fit it into the pan.
Second ferment: Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen
Towards the end of the rising time, preheat the oven to 350°F.
Remove the plastic, and place the cover on the pan. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 20 minutes, or until it tests done; a digital thermometer inserted into the center will register 190°F.
Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely.
Notes
Hydration: 68%
Bulk ferment: 1.5 hours
Second ferment: 1 hour
Bake: 45 minutes
Total: 3.25 hours
References
Pain de Mie (aka Pullman Loaf / Pan Loaf)
Ingredients |
Bakers % |
1x |
|---|---|---|
AP flour |
100.0 |
600 g |
salt |
1.8 |
11 g |
instant dry yeast |
1.0 |
6 g |
lukewarm water |
48.0 |
288 g |
whole milk |
22.0 |
132 g |
butter |
12.0 |
72 g |
honey |
7.8 |
47 g |
(dough weight) |
192.6 |
1156 g |
Notes
Hydration: 70% ((48 + 22) / 100)
Bulk ferment: 4-7 hours
Second ferment: 2-3 hour
Bake: 35 minutes @ 425 F, 10-15 minutes @ 375 F
Total: 7-11 hours
References
References
History
2021.01.16 Sun Pain de Mie
Loaf 1: 227g water, 152g milk, 85g butter, 567g 365 Organic all-purpose flour, 35g sugar, 28g non-fat dry milk, 35g sweet potato flour, 14g salt, 6g IDY
Hayden Flour Mills White Sonora All-Purpose Flour
Zocalo Sweet Potato Flour
Saf-instant Red IDY
Times:
1:30 first rise
1:10 second rise
This bread rose a lot during both ferments. During the second rise it hit the lid and started to push out the side before I put it into the oven. I probably let it go too long long. It compleatly filled out the pan.
Loaf 2: 227g water, 152g milk, 85g butter, 567g 365 Organic all-purpose flour, 35g sugar, 28g non-fat dry milk, 35g potato flour, 14g salt, 6g IDY
Hayden Flour Mills White Sonora All-Purpose Flour
Bob's Red Mill Potato Flour
Saf-instant Red IDY
Times:
1:30 first rise
1:00 second rise
Mixed and kneaded dough in the stand mixer on level five for five minutes.
Yeast was from a fresh package opened a week ago and stored in the freezer.
2021.01.10 Sun @ 10:20: Pain de Mie
Loaf 1: 227g water, 152g milk, 85g butter, 567g 365 Organic all-purpose flour, 35g sugar, 28g non-fat dry milk, 23g sweet potato flour, 12g potato starch, 14g salt, 6g IDY
Zocalo Sweet Potato Flour
Times:
0:20 dough preparation (10:20 - 10:40)
1:30 bulk ferment (10:40 - 12:10)
2:10 second ferment (12:15 - 14:25)
0:45 baking (14:25 - 15:10)
4:50 total (10:20 - 15:10)
Mixed and kneaded dough in the stand mixer on level five for 10 minutes. The dough looked much smoother than previous times when I kneaded it by hand.
Bulk and second ferment were done in the dehydrator at 110 F.
Let the second ferment go on a little too long and the dough rose above the top of the box. Rather than pushing the dough down a bit, I tried tapping the box down to get it to drop a little, and the dough just collapsed down considerably, (probably an inch below the top of the tin). The dough didn't rise at all during baking and the top was well below the pan lid.
Instead of greasing the pan with butter, I used pam. The instruction on the pan specifically said not to use spray, but I don't see any different in the bread after using spray.
This loaf has a tighter crumb than the hand kneaded loafs.
2021.01.09 Sat @ 19:00: Pain de Mie
Loaf 1: 227g water, 152g milk, 85g butter, 567g 365 Organic all-purpose flour, 35g sugar, 28g non-fat dry milk, 23g sweet potato flour, 12g potato starch, 14g salt, 6g IDY
Zocalo Sweet Potato Flour
Times:
1:30 bulk ferment (19:00 - 20:30)
2:40 second ferment (20:30 - 23:10)
4:10 total (18:55 - 23:10)
Mixed and then kneaded dough for 5 minutes by hand.
Bulk and second ferment were done in the dehydrator at 110 F.
The dough was very slow to rise during both ferments, so I let it sit much longer during the second fermet. The dough didn't rise at all during baking and the top was well below the pan lid.
2021.01.02 Fri @ 14:00: Pain de Mie
Loaf 1: 227g water, 152g milk, 85g butter, 567g 365 Organic all-purpose flour, 35g sugar, 28g non-fat dry milk, 23g sweet potato flour, 12g potato starch, 14g salt, 6g IDY
Zocalo Sweet Potato Flour
Times:
5:00 bulk ferment (14:00 - 19:00)
2:15 second ferment (19:00 - 21:15)
7:15 total (14:00 - 21:15)
Mixed and kneaded dough for a few minutes by hand. Dough felt extremely dry, and when I transferred it to the rising bowl I realized I forgot to add the butter. So I pulled the dough apart, added the butter, and reworked the dough till it was mostly absorbed (another few minutes).
Bulk ferment took way longer than 1.5 hours. The dough was in the microwave, which was at about 80 F.
To speed up the second ferment, I put the plastic wrap covered tin with the dough into the dehydrator at 105 F.
Bake: 0:25 covered, 0:20 uncovered. The loaf was at 210 F, nicely browned outside. Could have cooked for a bit less. The dough did not rise at all during the bake and was still below the lid.
2021.01.01 Fri @ 21:30: No-Knead Bread
500g flour; 375g water; 10g VWG; 7.5g salt; 5g IDY; 72% hydration
~90g of Antimo Caputo 00 Chef's Flour, the rest was 365 Organic All-Purpose Flour (10% Protein).
Times:
11:30 bulk ferment
03:15 second ferment
02:00 final ferment
16:45 total
Bake: Pre-heat 1h at 450 F. Cook covered for 30m, uncovered for 20m, and 4m on rack. The loaf smelled done, and I let it keep going. The bottom of the loaf ended up slightly burned, but the rest was nicely browned.
The dough expanded during the final ferment to the point where it was almost touching the sides of the dutch oven. But during baking it expanded up and pulled away from the walls. The scoring completely filled in.
2020.08.03 Mon @ 22:00
Loaf 1: 500g flour; 400g water; 7.5g salt; 73g sourdough starter
Loaf 2: 375g flour; 125g sweet potato flour; 400g water; 7.5g salt; 8g vital wheat gluten; 73g sourdough starter
Central Milling Organic Artisan Bread Flour: Untreated Organic
Zocalo Sweet Potato Flour
Times:
11:00 bulk ferment
08:30 cold ferment
1-2h warm up
20:30 - 21:30 total
Initially started with 350g water (705), but the sweet potato flour sucked it all up and there was still lots of dry flour, so I bumped the water content up to 400g (80%) for both loves. This resulted in a dry dense dough for the sweet potato loaf. The regular loaf was a bit runny and won't hold any shape, even after fermenting.
The sweet potato loaf did rise, but not as much as the regular loaf.
2020.07.05 Sun @ 12:35
Loaf 1: 400g flour; 300g water; 6g salt; 4g IDY;
Loaf 2: 400g flour; 300g water; 6g salt; 4g IDY; 8g vital wheat gluten
Central Milling Organic Artisan Bread Flour: Untreated Organic
Times:
01:00 rest
07:00 bulk ferment
01:00 fridge ferment
1-2h warm up
10:00 - 11:00 total
After initial mixing the dough seemed pretty dry.
1h rest: Dough seemed more throughly hydrated. Did a quick stretch and fold with wet hands.
7h bulk ferment at 70-80 F: Flipped the dough over onto a floured surface, folded the four sides over, pinched to create a seam, transferred to a floured bread bowl.
Final ferment, loaf 1: 2h, loaf 2 (/w VWG): 3h
The tops of the loves had developed a skin.
Bake: Pre-heat 1h at 500 F. Drop to 450 F. Cook covered for 20m, uncovered for 20m, and 10m on rack.
Loaf 1: final weight: 556g (37% hydration);
Loaf 2: final weight: 581g (41% hydration);
Lots of oven spring. They both look similar, but the non-VWG loaf was slightly larger. The scoring on the VWG loaf completely disappeared during baking, where as the non-VWG loaf opened up along the score lines. The non-VWG loaf had larger air-pockets inside, where as the VWG loaf had a tighter crumb. Also, both loafs tasted less like bread, and more like raw wheat, probably because of the short fermentation time.