Pullman sandwich loaf
Formula
- 500 g bread flour
- 310 g milk
- 25 g sugar
- 10 g salt
- 7 g yeast
- 40 g butter
Method
- Start. Knead to smooth and elastic; bulk-rise until doubled.Watch for: The dough should progress from rough to smooth, elastic, and slightly tacky; pause for 5 minutes if it fights you or begins to tear. Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer.
- Then. Press into a rectangle, roll tightly, pinch seam, and place seam-down in a loaf pan.Watch for: Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.
- Finish. Proof to 1 inch above rim; bake 32–38 minutes to 195°F / 90°C.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
The concept
Shaping selects the crumb style.