gavinc's blog

Pullman Sandwich loaf with 16% lupin flour – 2nd test bake

Date Baked: 17th April 2023. 

Changes for this 2nd bake:

 1       Pre-cook 5% lupin flour.

 2.      Add 4% wheat gluten.

 3.      Increase hydration to 70%

 4.      Slight increase of IDY to 1.1%

Bread Evaluation Notes - Advice welcome.

Pullman Sandwich loaf with 16% lupin flour

Date Baked: 16th April 2023. 

Tangzong method adopted (5% bread flour)

Weight against Volume

I mixed 1000-gram dough @ 60% hydration. The dough was very tight, and I should have added extra water but didn’t. It became more pliable and softer during the bulk fermentation and shaping.

Inspired by Tony’s (CalBeachBaker) last week, I couldn’t wait to give the Hazelnut and Fig Levain a try. Last night I made the stiff white levain and this morning I hand mixed 1400-gram dough and found the dough a bit sticky to start with but soon smoothed out as the gluten developed. I thought that the number of figs and hazelnuts were a lot, but I was surprised that I got them combined into the dough. Bulk proofed at 24C for 2 hours, divided and shaped into two 700-gram oblong doughs. Final proof at 24C for 2 ½ hours in a Couche seam side down.

I just prepared my rye starter for an 8 week holiday. I took 10-gram of my ripe stiff rye culture and crumbed it using 100-gram whole rye. Air dried for a couple of days and stored in a clean old sock. It's now laid to rest in the cupboard.

When I get home in November, I'll rehydrate it into a paste and feed for a couple of days. Should be good to go :)

Cheers,

Gavin

I was lucky to get some winter red wheat (RGT Accroc) directly from the farm. I cleaned and stone milled enough berries to bake Debra Wink’s 100% whole-wheat sandwich bread. I had made this before with white wheat and wanted to get a better taste. I made two adjustments for this bake; use the red wheat and replace cold pressed walnut oil with toasted walnut oil. The difference is remarkable, a richer whole-wheat crumb, texture, aroma, and flavour. The crumb is soft for use in sandwiches. The loaf was baked in a 330mm Pulman pan sans lid.

This is Debra Winks 100% whole-wheat sandwich loaf. I've previously baked this in the Pullman pan sans lid, but my family prefers the square cut of the lid version. Increased weight from 800-gram to 900-gram and test baked. I'm happy with the result. Shaped into a blunt cylinder, I let the dough rise in the final proof to about 1.25 cm (1/4 inch) from the rim and slid the lid into place.

Pullman Bread baked today, 4th Feb 2022.

This is Hamelman’s Pullman Bread, a straight dough that can be mixed and baked the same day with no pre-ferments. It is perfect for sandwiches. I mixed a 1 kg dough suitable for my 330-mm (13-inch) pan with the lid. The entire process took about 5 hours. Very happy with the result. I’ll let it cool and slice it later tonight.

Background

My first attempts at this bread were flawed in that I got very little rise. Debra Wink (DW) contacted me and suggested some tweaks. As a result, I introduced some Vital Wheat Gluten (VWG) to increase the protein percent of my whole-wheat flour. I also pre-fermented 5 percent of the flour in a stiff levain. I wasn’t sure what effect the levain would have; rise, flavour enhancement, crumb or all. I’ve had a great result by incorporating both the VWG and the levain now for many weeks.

Today’s Experiment

Summer here where I live. Family favourite; Base is Neapolitan pizza dough. 

Margherita pizza from our backyard brick oven. Hard to beat.

Today’s bake is a new recipe from Jeffrey Hamelman in Bread 3rd Ed.

The recipe includes 25% whole-spelt flour that I stone-milled the day before baking. I recalculated the recipe for two 680-gram doughs.

I oven-roasted the butternut pumpkin and toasted the pumpkin seeds the evening before the bake and allowed them to cool at room temperature overnight. I also prepared the poolish and let stand for 14 hours at 21C.