Hotel-Quality Pullman Loaf
Hotel-Quality Pullman Loaf

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, hotel-quality pullman loaf. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Hotel-Quality Pullman Loaf is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Hotel-Quality Pullman Loaf is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have hotel-quality pullman loaf using 8 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Hotel-Quality Pullman Loaf:
  1. Take 100 grams Super strong bread flour
  2. Prepare 100 grams Bread flour
  3. Make ready 1 grams Dry yeast
  4. Make ready 26 grams White sugar
  5. Get 4 grams Salt
  6. Get 20 grams Egg yolk
  7. Prepare 10 grams Unsalted cultured butter
  8. Get 134 grams Milk (not lowfat or skim milk)
Instructions to make Hotel-Quality Pullman Loaf:
  1. Quickly mix in the flour, yeast, white sugar, and salt, add in the milk, and knead inside the bread maker. Warm up the milk to 35°C depending on the season.
  2. This the dough being kneaded. Thoroughly knead for 13~15 minutes until it is smooth all over. I am using a 1.5 loaf bread maker.
  3. Add in the butter that has been returned to room temperature, and knead for an additional 15 minutes. If you stretch it out slowly and it has a thin membrane, then the dough is done!!
  4. Roll up the dough, let ferment to 2.5 times the size in a container such as a bowl etc. while being careful not to let it dry out. This time it took 90 minutes at 30°C.
  5. After the 1st rise, punch it (fold into thirds two times), and let rise to 2.5 times its size once more. This time it took about 40 minutes at 30°C.
  6. This is what it looks like swelled up 2.5 times. Place it onto a surface sprinkled with flour, press out the gas, divide into 3 equal portions, and roll it up. Cover with a wet cloth and let it rest for 30 minutes.
  7. Stretch it out with a rolling pin to remove the gas, and shape like in the photo. It is good to roll it a bit tightly the last time.
  8. Line up the dough in a pan coated in shortening, and press down firmly from the top to adjust the shape. Cover with a wet rag etc., and let rest at 40°C for 60-80 minutes.
  9. Ferment to about 2cm from the bottom of the pan. Place a pan into the oven, and preheat to 200°C.
  10. Place solid fat into the cut notches. (Using shortening). Solid fat = unsalted butter, unsalted margarine, etc.
  11. See the depth of the notches from the photo.
  12. Reduce the temperature to 180°C for 5 minutes (to steam), and then bake at 160°C for 20 minutes. It will swell up nicely and the crust will be soft .

So that is going to wrap this up for this exceptional food hotel-quality pullman loaf recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!