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Hotel-quality Pullman Loaf Recipe

Hotel-Quality Pullman Loaf Recipe
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Serving : 1
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Prepare the ingredients before making Hotel-Quality Pullman Loaf in your home. Then, follow these steps below to serve Hotel-Quality Pullman Loaf for your family or friends.

Ingredients: Hotel-Quality Pullman Loaf

  • 100 grams Super strong bread flour
  • 100 grams Bread flour
  • 1 grams Dry yeast
  • 26 grams White sugar
  • 4 grams Salt
  • 20 grams Egg yolk
  • 10 grams Unsalted cultured butter
  • 134 grams Milk (not lowfat or skim milk)

How to Make Hotel-Quality Pullman Loaf

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Hotel-Quality Pullman Loaf in your home by yourself.

    Step 1
  • Quickly mix in the flour, yeast, white sugar, and salt, add in the milk, and knead inside the bread maker. Warm up the milk to 35°C depending on the season.
  • Step 2
  • This the dough being kneaded. Thoroughly knead for 13~15 minutes until it is smooth all over. I am using a 1.5 loaf bread maker.
  • Step 3
  • Add in the butter that has been returned to room temperature, and knead for an additional 15 minutes. If you stretch it out slowly and it has a thin membrane, then the dough is done!!
  • Step 4
  • Roll up the dough, let ferment to 2.5 times the size in a container such as a bowl etc. while being careful not to let it dry out. This time it took 90 minutes at 30°C.
  • Step 5
  • After the 1st rise, punch it (fold into thirds two times), and let rise to 2.5 times its size once more. This time it took about 40 minutes at 30°C.
  • Step 6
  • This is what it looks like swelled up 2.5 times. Place it onto a surface sprinkled with flour, press out the gas, divide into 3 equal portions, and roll it up. Cover with a wet cloth and let it rest for 30 minutes.
  • Step 7
  • Stretch it out with a rolling pin to remove the gas, and shape like in the photo. It is good to roll it a bit tightly the last time.
  • Step 8
  • Line up the dough in a pan coated in shortening, and press down firmly from the top to adjust the shape. Cover with a wet rag etc., and let rest at 40°C for 60-80 minutes.
  • Step 9
  • Ferment to about 2cm from the bottom of the pan. Place a pan into the oven, and preheat to 200°C.
  • Step 10
  • Place solid fat into the cut notches. (Using shortening). Solid fat = unsalted butter, unsalted margarine, etc.
  • Step 11
  • See the depth of the notches from the photo.
  • Step 12
  • Reduce the temperature to 180°C for 5 minutes (to steam), and then bake at 160°C for 20 minutes. It will swell up nicely and the crust will be soft .
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