Posts Tagged ‘usa pan’
Our 13″ Pullman Pan from Chicago Metallic has been very popular, and has prompted requests for a smaller version and so we have started to stock a 9″ Pullman by USA Pan, a sister company to Chicago Metallic. The recipe below is based on the Practically Perfect recipe, adapted to fill the 9″ pan. Using the quantities below, you have the basis upon which your can alter the recipe to suit you.
- 385g Little Salkeld White flour (75%)
- 115g Little Salkeld Granarius flour (25%)
- 25g Dried Malt Extract (or milk power) (5%)
- 12g sugar (2.5%)
- 25g softened butter (5%)
- 300g warm water (60%)
- 12g sea salt (2.5%)
- 12g fresh yeast (2.5%) (or 2 tsp dried yeast)
The method I prefer to use is based on that described in Dan Lepard’s Handmade Loaf as it is easy and takes most of the slog out of kneading the bread. In a large bowl, add the sugar and dried malt extract (or dried milk), butter and water and stir until dissolved. Add the remaining ingredients and stir together until reasonably mixed (for this, I use a dough whisk). Leave for 10 minutes then scrape out the bowl onto a lightly oiled work surface. Give a light knead for 10 seconds or so. The dough will be pretty wet and gooey at this point, so I hold a scraper in one
hand to scoop the dough and push down with the other which stops the dough getting all over the place. Put the dough back into the bowl for another 10 minutes and Repeat. Repeat once more and then after 30 minutes by which time the dough should be much more elastic and smooth. You probably won’t need the scraper to help with kneading any more.
Put the dough into the bowl again and leave it for an hour in a warm place and covered with a damp tea towel (this helps stop a skin forming on the dough).
Lightly oil the Pullman Pan with a light vegetable oil (not olive oil as this become very sticky when baked). Take out the dough and give a light knead to leave it flattened and round. Roll up the dough to form a cylinder – don’t be too worried about the precision of t
his as the dough is very soft and will fill t
he pan as it goes through its final prove. Put the dough into the pan and put back into the warm place, again covered with a damp tea towel.
In about an hour, the dough should have risen to about an inch (2.5cm) from the top of the pan. This is the ideal point for baking the loaf as it will expand a little more in the oven to completely fill the void. Take the pan from the warm place and pre-heat your oven to 200°C. Making sure that the lid of the pan has been lightly oiled, slide it into place, closing the pan. Place the pan into the oven and bake for 30-40 minutes. Check to see if your loaf is baked and, if it, is, turn it out onto a cooling rack.