Chocolate Pullman Loaf ❤️ Direct Method, Soft with a Feathery Shred

A simple, fast, and convenient direct method recipe that turns out just as good as the sponge method.

🍞Ingredients: (For one 450g Pullman loaf pan)

Bread flour 270g, ice-cold milk 95g, ice-cold heavy whipping cream 30g, thick yogurt 43g, cocoa powder 15g, 1 cold egg (about 50g), sugar 30g, salt 3g, yeast 4g, butter 20g, chocolate chips to taste.

🍞Method:

1️⃣Put all ingredients except the butter and chocolate chips into the mixer bowl.

2️⃣Mix until the dough reaches the thick membrane stage, then add the butter and continue mixing until it reaches the full windowpane stage.

3️⃣Finally, add the chocolate chips and mix on the lowest speed just until incorporated. Never over-mix at this stage.

4️⃣Shape the dough into a tight ball, cover with plastic wrap, and let it proof.

5️⃣Once proofed to double in size, gently degas the dough, divide into 3 equal pieces, bench rest for 15 minutes, then roll out, coil, and place into the pan.

6️⃣Proof in a warm, humid spot until 80-90% full in the pan.

7️⃣Bake at 175°C for about 36 minutes, tenting with foil halfway through.

8️⃣Tap the pan to release steam, unmold, and cool on a wire rack.

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1. This recipe gives almost the exact same texture as a sponge method loaf. I honestly could not taste any difference, making it ideal when you are short on time. The key is adding heavy whipping cream and thick yogurt, which greatly improves the crumb structure and makes the loaf super soft with a feathery shred.

2. Every oven runs differently, so adjust the exact baking temperature and time according to your own oven.

3. Different flours absorb water differently, so adjust the milk amount as needed.