{"id":307,"date":"2024-03-27T19:24:20","date_gmt":"2024-03-27T19:24:20","guid":{"rendered":"https:\/\/davefoodstories.com\/?p=307"},"modified":"2024-03-27T19:24:22","modified_gmt":"2024-03-27T19:24:22","slug":"simply-everyday-cereal-bread-ready-in-5-hours-pullman-loaf","status":"publish","type":"post","link":"https:\/\/davefoodstories.com\/index.php\/2024\/03\/27\/simply-everyday-cereal-bread-ready-in-5-hours-pullman-loaf\/","title":{"rendered":"Simply Everyday Cereal Bread Ready in 5 Hours, Pullman loaf."},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Simply Everyday Cereal Bread Ready in 5 Hours. Pullman loaf. Full recipe.\" width=\"720\" height=\"405\" src=\"https:\/\/www.youtube.com\/embed\/m-MFlYvHevM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Recipe for a Loaf Pan 10x10x30 cm \/ approximately 4x4x12 inches.<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>350 g of bread flour (about 2 3\/4 cups)<\/li>\n\n\n\n<li>300 g of cereal flour (about 2 1\/3 cups)<\/li>\n\n\n\n<li>13 g of salt (about 2 1\/4 teaspoons)<\/li>\n\n\n\n<li>8 g of fresh yeast (about 2 1\/4 teaspoons)<\/li>\n\n\n\n<li>30 g of oil (about 2 1\/4 tablespoons)<\/li>\n\n\n\n<li>455 g of water (about 1 7\/8 cups)<\/li>\n\n\n\n<li>5 g of malt (optional) (about 1 teaspoon)<\/li>\n<\/ul>\n\n\n\n<p><br><strong>Instructions<\/strong><\/p>\n\n\n\n<p>Autolysis (12:30 pm):<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a stand mixer bowl, combine the flours and almost all of the water.<\/li>\n\n\n\n<li>Mix at low speed for a couple of minutes until a rough and unstructured dough is formed.<\/li>\n\n\n\n<li>Cover the bowl and let it rest for about 45 minutes.<\/li>\n<\/ul>\n\n\n\n<p>First Proofing (1:30 pm):<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Remove the dough from the stand mixer bowl and give it a couple of folds on the table. <\/li>\n\n\n\n<li>Transfer the dough to a lightly oiled container, marking the starting level. <\/li>\n\n\n\n<li>Let it proof in a warm place (proofer at 25\u00b0C \/ 77\u00b0F) for about 1 hour and 30 minutes, or until it doubles in volume.<\/li>\n<\/ul>\n\n\n\n<p>Shaping (3:00 pm):<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Transfer the proofed dough onto a lightly floured surface.<\/li>\n\n\n\n<li>Shape it into a loaf and place it in the greased pan (10x10x30 cm \/ approximately 4x4x12 inches). <\/li>\n\n\n\n<li>Let it proof again in a warm place (proofer at 25\u00b0C \/ 77\u00b0F) for about 1 hour, or until the dough reaches the edge of the pan.<\/li>\n<\/ul>\n\n\n\n<p>Baking (4:15 pm):<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Preheat the static oven to 200\u00b0C \/ 392\u00b0F. To create steam in the first few minutes of baking, you can heat some barbecue lava rocks in the oven.<\/li>\n\n\n\n<li>Before baking, you can sprinkle sesame seeds or other toppings of your choice on the surface of the bread.<\/li>\n\n\n\n<li>Once the oven is hot, place the bread and pour water over the rocks to create steam for the first 15 minutes of baking.<\/li>\n\n\n\n<li>Continue baking without steam for another 30-35 minutes.<\/li>\n\n\n\n<li>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\u00b0C \/ 203\u00b0F. 6. Once baked, remove it from the pan and let the bread cool on a wire rack before slicing and enjoying it.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>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&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/davefoodstories.com\/index.php\/2024\/03\/27\/simply-everyday-cereal-bread-ready-in-5-hours-pullman-loaf\/\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1],"tags":[83,71,56,13,9,18,17,80,81,63,84,20,19],"class_list":{"0":"post-307","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-blog","7":"tag-bakery","8":"tag-bread","9":"tag-comfort-food","10":"tag-davefoodstories","11":"tag-food","12":"tag-handmade","13":"tag-homemade","14":"tag-loaf","15":"tag-pullman-loaf","16":"tag-recipe","17":"tag-simply-bread","18":"tag-video","19":"tag-youtube","20":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/posts\/307","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/comments?post=307"}],"version-history":[{"count":3,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/posts\/307\/revisions"}],"predecessor-version":[{"id":310,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/posts\/307\/revisions\/310"}],"wp:attachment":[{"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/media?parent=307"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/categories?post=307"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/davefoodstories.com\/index.php\/wp-json\/wp\/v2\/tags?post=307"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}