Today we will show you how to prepare a delicious loaf of bread, with a simple and no-frills recipe. This pullman loaf is perfect for anyone looking to enjoy genuine and flavorful bread every day, without the addition of butter, sugar, or milk.
Recipe for a Loaf Pan 10x10x30 cm / approximately 4x4x12 inches.
Ingredients
- 350 g of bread flour (about 2 3/4 cups)
- 300 g of cereal flour (about 2 1/3 cups)
- 13 g of salt (about 2 1/4 teaspoons)
- 8 g of fresh yeast (about 2 1/4 teaspoons)
- 30 g of oil (about 2 1/4 tablespoons)
- 455 g of water (about 1 7/8 cups)
- 5 g of malt (optional) (about 1 teaspoon)
Instructions
Autolysis (12:30 pm):
- In a stand mixer bowl, combine the flours and almost all of the water.
- Mix at low speed for a couple of minutes until a rough and unstructured dough is formed.
- Cover the bowl and let it rest for about 45 minutes.
First Proofing (1:30 pm):
- Remove the dough from the stand mixer bowl and give it a couple of folds on the table.
- Transfer the dough to a lightly oiled container, marking the starting level.
- Let it proof in a warm place (proofer at 25°C / 77°F) for about 1 hour and 30 minutes, or until it doubles in volume.
Shaping (3:00 pm):
- Transfer the proofed dough onto a lightly floured surface.
- Shape it into a loaf and place it in the greased pan (10x10x30 cm / approximately 4x4x12 inches).
- Let it proof again in a warm place (proofer at 25°C / 77°F) for about 1 hour, or until the dough reaches the edge of the pan.
Baking (4:15 pm):
- Preheat the static oven to 200°C / 392°F. To create steam in the first few minutes of baking, you can heat some barbecue lava rocks in the oven.
- Before baking, you can sprinkle sesame seeds or other toppings of your choice on the surface of the bread.
- Once the oven is hot, place the bread and pour water over the rocks to create steam for the first 15 minutes of baking.
- Continue baking without steam for another 30-35 minutes.
- Check the bread for doneness, and if necessary, extend the baking time by 5-10 minutes until the crust is golden brown. Check the internal temperature with a food thermometer; it should be 95°C / 203°F. 6. Once baked, remove it from the pan and let the bread cool on a wire rack before slicing and enjoying it.