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爱做面包的太阳花
Jul 19, 2021
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Fresh Milk Ranch Pullman Loaf ❤️ Rich Milky Flavor ❤️ Master Wu Keji's Recipe
鲜奶牧场吐司❤️醇奶❤️吴克己老师的方子
Oven Temp
190°C / 374°F
Bake Time
32 min
Batch Yield
2 450g loaves
🍞 Formula & Measurements
- •Bread flour 500g
- •Salt 9g
- •Sugar 32g
- •Egg 25g
- •Instant dry yeast 5g
- •Icy cold milk 380g (adjust as needed)
- •Unsalted butter 50g
🍞 Ingredients: (Makes two 450g Pullman loaf pans; halve the recipe for one loaf)
Bread flour 500g, Salt 9g, Sugar 32g, Egg 25g, Instant dry yeast 5g, Icy cold milk 380g (adjust as needed), Unsalted butter 50g
🍞 Instructions:
1️⃣ Add all ingredients except the butter into the mixer bowl and mix on low speed until combined. (If you live in a warm climate, chill the mixed dough in the refrigerator for 30 minutes before continuing; my room temperature today is 20°C, so I proceeded right away.)
2️⃣ (Photo 3) Switch from low to medium speed for about 2 minutes until the dough pulls into a thick membrane. Add the softened room-temperature butter and mix on low speed until incorporated into the dough, then switch back to medium speed. After adding the butter, the dough will feel very wet and sticky. Stop to scrape down the mixer bowl, mix again, and scrape down once more. After about 5 minutes, the walls of the mixer bowl will pull clean. Switch to low speed and mix until the dough is very tight, smooth, and elastic. If you pull off a small piece to test now, it will stretch into a thin, translucent windowpane.
3️⃣ Shape the dough into a tight ball (boule), cover well, and bulk ferment at room temperature until doubled in size, about 40 minutes. Turn the dough out, gently degas, divide into 6 equal pieces, shape into tight balls, cover, and give them a 10-minute bench rest. Roll out, coil, and place into the Pullman loaf pans.
4️⃣ I placed a bowl of hot water inside the turned-off oven to create steam for the second proof, proofing until the pans were 90% full.
5️⃣ Bake at 190°C for about 32 minutes, tenting with aluminum foil as soon as the tops are golden brown. About 15 minutes into baking, I lowered the temperature to 180°C for the remainder of the bake. Baking temperatures and times are for reference; adjust according to how your oven runs.
💡 Baker's Q&A & Troubleshooting (25)
Distilled from Author's NotesQ:I'm sure I didn't overproof during the second proof, and the first proof went fine too. Why didn't my open-top mountain loaf rise high in the oven?
A:Did you knead the dough to the full windowpane stage?
Q:Why didn't my bread rise during baking? Please let me know!
A:How did the second proof go? Did it rise well in the pan, and how long did it proof? Also, what oven temperature did you use?
Q:What do the thick membrane and thin windowpane stages look like, and how long does hand kneading take? How soft should the butter be when added? What is the difference between degassing and bench rest? For the second proof, do you turn the oven on, or just put a bowl of hot water inside?
A:The thick membrane stage is when you stretch a piece of dough and it pulls into a sheet, but the sheet is still fairly thick and tears if stretched further. That is when you add the softened butter. Keep kneading until the dough is visibly smooth and no longer sticky. When you pull a small piece then, it stretches easily into a very thin, translucent film that doesn't tear easily, and if you poke a hole through it with your finger, the edges of the hole are completely smooth.
Q:Why do the sides of my Pullman loaf always pull in slightly after coming out of the oven?
A:High-hydration Pullman loaves naturally pull in slightly on the sides as they cool. As long as the loaf is baked through completely, it's totally fine.
Q:It's winter now. If I use a proofing box, what temperature and humidity should I set?
A:For the second proof, the ideal setting is around 38°C with about 85% humidity.
Q:I want to cry! Lately my loaves haven't been rising during the second proof. This time I kept my mixing time around 18 minutes, though I probably only reached 90% gluten development because I was afraid of overmixing, and it still didn't rise.
A:Is your yeast still active? And how long did you let it go for the second proof?
Q:This recipe is way too wet. I've never failed before, and this wasted my ingredients. Not beginner-friendly.
A:Master Wu Keji's recipes do run quite high in hydration, though compared to his Four Seasons Pullman Loaf, this one is actually moderate.
Q:Cried Recently, the second serve hasn't been effective at all. This time, I controlled the rally within about 18 minutes, but I might have only reached 90% of my potential, fearing I might overdo it, and still couldn't get it going
A:Is the activity of the sister yeast still good? How long did the second fermentation take?
Q:Just tried another blogger's recipe and it was a disaster I've never failed at making bread before, this was my first failure with that recipe Not willing to give up, I happened to see this recipe and decided to give it a try The process of making it already told me the recipe would definitely succeed, every step felt just right! Now it's in the second rise, looking forward to it coming out of the oven
A:Wish my younger sister success Great, happy!
Q:This recipe is too wet, previously had zero failures, wasted ingredients, not suitable for beginners
A:Teacher Keji's recipe is indeed a bit on the wet side, but compared to the Four Seasons Toast, this one is actually not that bad.
Q:My sister, is this bag also quite overpriced?
A:Teacher Keji's recipes usually have a bit more water , but the result is really delicious. It's possible that it was hit, or it's also possible that it wasn't hit properly.
Q:Will it harden the next day?
A:If the younger sister is worried about it getting hard, she can try this: slice it, wrap each portion to be eaten separately in cling film, then put it into a ziplock bag, squeeze out the air, and seal it well. This way, when you want to eat it, take out one portion, thaw at room temperature or microwave for a few seconds and eat directly, or toast it again in a toaster oven; the texture will be exactly the same as when it was freshly made. This method definitely tastes better than leaving it until the third day.
Q:Dear, my toast is cooked, but why doesn't it brown? It's just white
A:The toast not browning could be due to 1, less sugar. 2, the mold's reason. I have a mold that causes this issue; with the same dough, entering and exiting the oven at the same time, it comes out white. The problem is all from the same brand and model, both are San Neng Jin Bo 450g, and I really have no solution for this . However, to be honest, using a low-sugar toast mold would make it easier to brown. probably comes from the same batch as the one that doesn't color properly
Q:In summer, second hair wash, how hot is the water placed beside it approximately?
A:The temperature where I live is not high. When I was making bread in the morning, the room temperature was about 20 degrees. I used almost boiling water, poured it into the basin to absorb some heat, and then put it into the oven about ten minutes earlier to create steam. Finally, when I put the bread in, I guessed the water temperature was probably around seventy or eighty degrees.
Q:Second fermentation, should I cover the loaf tin with cling film?
A:I put it in the oven and placed a bowl of hot water to create steam, so I didn't cover it with cling film. If it's left outside, it should be covered to lock in the moisture.
Q:Is yours a stand mixer or a dough mixer?
A:I use a kitchen mixer.
Q:Your oven is so big, it must be about 50 liters, right?
A:Took a look and the capacity is 4.6 cu ft, not sure how many liters that is, it was already there when buying the house.
Q:Why can't my hair grow so big, it hasn't fully grown out.
A:There are many reasons why it doesn't rise, such as yeast activity, whether the dough has been kneaded to the fully extended stage, and the second fermentation time (my second fermentation is particularly slow, usually 100 minutes, some sisters may have tried for forty or fifty minutes without success and thought it wouldn't rise anymore so they baked it)... So I don't know the specific situation of the sisters. Keep going
Q:Looking at this mountaintop makes me really like it; I can never roast it like this myself.
A:Try baking until it's nine-tenths full, then ten-tenths full. When doing the second rise, a humid environment is needed.
Q:Teacher, may I ask why the dough that comes out of the kneading machine is soft and collapses, unable to take shape and sticks to my hands? The recipe measurements and steps are correct, and I even wrapped ice packs around the kneading machine.
A:That's because it hasn't been kneaded enough yet. Continue kneading until it reaches the fully extended stage, where you can pull out a film-like state, and the dough will become very smooth.
Q:Is this a salty toast? I see two 450g portions only have 32g of sugar, usually it's about 100g.
A:This toast is a bit salty, not very sweet, has a milky aroma, and overall is on the lighter side.
Q:How much fresh yeast should I use, please?
A:The amount of fresh yeast is three times that of dry yeast.
Q:May I ask if the rolling of the roll is done once or twice? Usually, I do it twice, but it's really hard to roll the second time It all sticks to the rolling pin
A:I'm used to rolling and shaping in one go, refer to the toast shaping video I posted two days ago.
Q:Cried Recently, the second serve hasn't been effective at all. This time, I controlled the rally within about 18 minutes, but I might have only reached 90% of my potential, fearing I might overdo it, and still couldn't get it going
A:Is the activity of the sister yeast still good? How long did the second fermentation take?
Q:How long does it usually take for you to reach 90% full during the second fermentation?
A:One hundred minutes, I also don't know why it always takes so long every time Apart from underbaking causing shrinkage, over-fermentation can also lead to shrinkage. Additionally, insufficient relaxation during rolling and shaping is another factor.
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