Fresh Orange Pullman Loaf ❤️ Bursting with Real Citrus Aroma

I highly recommend this Pullman loaf. I have baked it many times and tweaked the ratios a few times, and this is my favorite formula. The bread is super soft with a feathery shred and stays soft even on the second day. The moment you open the oven door, a wave of fresh orange aroma fills the kitchen. It is so refreshing, soothing, and comforting.

🎈Ingredients: (Makes two 450g Pullman loaves)

Bread flour 520g, sugar 60g, salt 5g, milk powder 30g, instant dry yeast 7g, 1 egg (about 50g), heavy whipping cream 60g, ice-cold milk 280g, fresh orange juice 20g (I squeezed it by hand wearing gloves), finely julienned or minced orange zest about 30g, butter 50g.

🎈Method:

1️⃣Place all ingredients except the butter and orange zest into the mixer bowl, mix into a fairly smooth dough ball, and chill in the fridge for 1 hour. (You can skip the fridge rest, but I recommend doing it on warmer days or whenever you have the time, as the improvement in dough handling is wonderful).

2️⃣Take the dough out of the fridge and mix until it reaches the thick membrane stage (this only takes 2 to 3 minutes after chilling). Add softened room-temperature butter and continue mixing until it reaches the full windowpane stage.

3️⃣Finally, add the orange zest and mix briefly just until evenly distributed. Never over-mix.

4️⃣Proof the dough until doubled in size, turn it out to degas, divide into 6 equal pieces, shape, and place into the pans.

5️⃣Do the second proof in a warm, humid spot until 80-90% full in the pans. Bake at 175°C for about 30 minutes, tenting with foil once the top is golden brown.

6️⃣Tap the pans on the counter before unmolding, then cool on a wire rack.

Note: Today I used one 450g pan and one 300g pan, so I scaled the ingredients down slightly for my bake. The recipe written above makes two 450g loaves.