This recipe caught my eye on another forum. Leavains include a bread flour levain, a rye levain, and a raison yeast water levain. Flour: 42% T65, 42% freshly milled Rouge de Bordaux, 8% Semolina Rimacinata, and 3% rye. 42 g of honey, EVOO, and buttermilk were also added. After a 2 hr. autolyse, the ingredients were mixed for 5" on speed 2, then bulked for 2 hours with no S&F’s, then plopped into the pullman without shaping, and put into the fridge overnight. The pullman was buttered which added a delightful crispness to the crust. This bread is easy as pie without S&F’s or shaping, and the flavor is about as good as it gets.
Thanks, Benny. I’ve been fascinated by Trailrunner’s use of yeast waters and the various ways she uses them. I’ve also been interested in the way she’s been making Pullman loaves without S&F’s and without shaping. This one was extremely easy, and the taste is excellent. I’m going to refresh my yeast water and give her rye Pullman loaf a try in the next couple of weeks. This one is a keeper, and just might become my go to sandwich bread.
Richard
Thanks, Benny, that’s the recipe. I was delighted the way this bread turned out. The flavor was outstanding. Using plenty of butter in the Pullman made for a crunchy and flavorful crust.
Richard
