| T O P I C R E V I E W |
| Elisabeth_P |
Posted - Jan 25 2019 : 6:20:06 PM
I finally was able to bake two batches of bread this week!! I made the Pullman loaf and braided Breadsticks. I have made the Pullman loaf twice when I first converted my mother to the fridge. It never rose to the top in the timeframe given. I thought maybe it was because my mother wasn’t quite ready for the fridge. But today when I made my Pullman loaf it still took 3 1/2 hours on the second rise (it was in my proofer at 85 degrees with the water tray the whole time) and as you can see in the pics it’s still didn’t rise all the way in the oven. It was very close but not quite there. I made sure my buttermilk mixture was below 100 degrees. What do you think could be wrong? I doubled checked and I don’t think I did any of the directions wrong. When I put it my proofer I normally don’t put the lid/plastic wrap on. I did put the plastic wrap on the load for part of the time.
Do you think I could put the regular loaf bread recipe in this pan? Would it do ok? I just love the shape of this loaf!! |
| 9 L A T E S T R E P L I E S (Newest First) |
| Ashley |
Posted - Mar 25 2021 : 09:29:26 AM
That's exciting! I can't wait to hear about your white rice loaf.  |
| KathyPru |
Posted - Mar 24 2021 : 4:54:22 PM
I just moved my counter mother (white heritage flour) to the fridge last week and today, bake day, I made a perfect Pain De Mie loaf! I haven't used that pullman pan in YEARS. I am very happy with the results. Now trying white rice... |
| Elisabeth_P |
Posted - Jan 28 2019 : 12:15:16 PM
Yeah maybe that is it? I’ll have to try that and see if I notice a difference.. |
| Ashley |
Posted - Jan 28 2019 : 11:21:47 AM
Hmm...if you've had problems with breads that use buttermilk rising, I wonder if it has something to do with the buttermilk? I know you've made Croissants (which also use buttermilk), and they turned out, but the process for these is really different from a lot of breads. I wonder what would happen if you replaced the buttermilk with milk in the Pullman Loaf recipe?
If you're careful about the temperature of the heated mixture not being too hot before you mix it in, I don't think this would be the problem. |
| Elisabeth_P |
Posted - Jan 28 2019 : 11:06:09 AM
Yeah I put the water tray in the proofer. On the first rise I had my two doughs in it with the dividing rack. The Pullman was on the top shelf. And the breadsticks were on the bottom. But the times before I just was doing the Pullman ...when I shape it into a log it only takes me about 1 minute. You know that time I made the Parker rolls, they didn’t want to rise to the top. That’s one that you hear the buttermilk together right? (I may be wrong I don’t have my book in front of me right now.) Do you think I’m doing something wrong in that part? I make sure it’s cooled to less than 100 |
| Ashley |
Posted - Jan 28 2019 : 10:41:29 AM
If your Pullman Loaf was dry, it's a good thing you didn't flip it over and bake it longer. It is a wet dough, and should be a relatively moist bread. I'm thinking the extra rise time dried it out a bit. When you use the proofer, and leave your loaves uncovered, are you filling the little water tray up? I wish I knew why this bread is taking so long to rise. I've been mulling this over and can't think of a logical explanation as to why this one type of bread doesn't want to rise, while all the others have been working well for you. |
| Elisabeth_P |
Posted - Jan 27 2019 : 2:36:03 PM
I didn’t flip it. I almost did but then I decided to check the temp before I did and it was completely done. It did touch the top on the browned spot.
As for the texture, It was kinda dry, (it came out of the oven Friday at like 7:30PM and I let it cool then we put it in a bag. we didn’t cut it till Saturday at lunch.) and it was somewhat soft, not super soft, like it had some bounce when you touch it. Making the two different batches I did notice the doughs were completely different. Like when I made the breadsticks and added the flour, I was thinking it was going to have too much flour. I didn’t even add the whole 1/2 cup reserved for kneading. But the Pullman loaf did seem so much softer a dough, like I felt like it might could have used maybe some more flour but I just used the amount called for. Which I do realize they are two totally different breads. |
| Ashley |
Posted - Jan 27 2019 : 10:28:34 AM
Hmm...It seems like after 4 hours your bread should be within 1/2" of the top of the pan, especially if you're putting in into a proofer to rise. I looks like it did spring up in the oven and touch the lid of the pan, or did you flip the pan over to brown the top like the tip on the recipes page instructs? How was the texture of your bread?
For light and fluffy breads, I think the Pullman loaf or Sandwich Bread are your best bet. Often, our go to sandwich bread is the Beginner Batter Bread from p. 39. When I make this bread with a Refrigerator Mother, the night before Bake Day, I remove 1/2 cup of Refrigerator Mother, put in in my bowl, and add 3 cups flour and 2 cups water. Then, I cover it with a flour-sack cotton towel as usual. The next morning, I feed the mother 1 1/2 cups flour and 1 cup of water. I wait roughly 2 hours, and then mix up the batter according to the recipe. When I make the Batter Bread this way, I like to use a stand mixer since the flour hasn't sat long enough to be been broken down like it has been in a Counter Mother and as a result, it's tough to mix using a spatula. The rise time is typically shorter when made this way. It usually rises in 1-1/2 to 3 hours. When made this way, the Batter Bread has a very light sourdough flavor, a wonderfully crisp crust, and a soft, yet springy texture. It's not your typical pillowy-soft bread, but it does make mighty good sandwiches.
I don't see any reason why you couldn’t bake the Sandwich Loaf in the Pullman loaf pan. My main hesitation is that I'm not sure if a single recipe of the Sandwich Loaf would make enough dough to fill the Pullman Loaf pan. Maybe you could double the recipe, fill the pan roughly 2/3 of the way with dough, and make dinner rolls out of any extra dough? |
| Elisabeth_P |
Posted - Jan 26 2019 : 3:01:03 PM
My dad has always had tomato sandwiches with your traditional Sunbeam style loaf bread. He wants me to make some bread, "that's really soft and squishy" and light too. Which recipe do you think would be the closest to something like that? Trying to get ready for summer tomato season. |
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