PULLMAN LOAF
(Using B & S Special Bread Blend)
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| Bread Flour |
100.00 |
1000.00 |
| B & S Special Bread Blend |
5.00 |
50.00 |
| Yeast |
1.50 |
15.00 |
| Refined Sugar |
18.00 |
175.00 |
| Shortening |
4.00 |
50.00 |
| Butter Oil Substitute (B.O.S) |
1.00 |
10.00 |
| Water |
48.00 (+/-) |
480.00 (+/-) |
PROCEDURE: No – Time Dough Method
- Dissolve special blend & sugar in the required amount of water in the recipe.
- Add the rest of the ingredients except for the shortening and B.O.S. Mix at low speed until combined.
- Add shortening and B.O.S. and continue mixing using a roller to full gluten development.
- Rest dough in bulk for 5 to 10 minutes covered with linen cloth.
- Scale dough to desired weight and mould.
- Rest for 10 minutes.
- Deposit dough into a well greased loaf pan. Proof until doubled in size.
- Place lid on pan and bake at 180ºC until golden brown or until done.
Note:
- The (+/-) means more or less. In the recipe, water can be adjusted depending on the capacity of the dough to absorb water and develop gluten during mixing.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
