How to make no-knead sandwich bread/How to make Pullman bread/Pullman Bread easily and simply
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Hello It's a recipe for simple sandwich bread. Use this recipe to make bread anytime, anywhere comfortably. ingredient 630g of bread flour 350g of milk 2 eggs (102g) 65g of sugar 12g of salt 65g of butter 12g of dried yeast -------------------------------------------------------------------------------------------- Hello. Today's bread recipe is Pullman bread, which is very practical and often used if you know it. Pullman bread is bread baked in a square, angular Pullman pan, and it is mainly used to make sandwiches because of its shape. The pan I used today is a large Pullman pan, but if you don't have a large pan, you can mix in half the dough and bake it in a half Pullman pan. If you have a spacious oven, you can bake it in a large size and store it in the freezer to defrost and eat it. It's convenient because you don't have to go to the bakery to buy bread every time^^ For those of you who don't have a mixer, I did a no-knead recipe today, so feel free to follow along. For those of you using a dough mixer, proceed in the following order: mixing ingredients - first rise until doubled in size - dividing - second rise for 15 minutes - shaping - second rise - baking! Here, please make it and enjoy it^^ Ingredients (for 1 large Pullman bread) Strong flour 630g Milk 350g Eggs 2 (102g) Sugar 65g Salt 12g Butter 65g Yeast 12g ※Products in the video (If you purchase through the link below, I will receive a certain amount of commission.) Pullman bread (large) https://coupa.ng/b5OuYj Yeast (Saf) https://coupa.ng/b5Ou63 Strong flour (Qwon) https://coupa.ng/b5OviM Fermentation container (Alehanda) https://coupa.ng/b5Ovst Butter (Anchor) https://coupa.ng/b5OvJt Oven (Giera Multi White) Recipe 1. Mix 350g lukewarm milk, 2 eggs (102g), 65g sugar, 12g salt, and 12g yeast. 2. Add 65g of melted butter and mix again, then add 630g of strong flour and mix until no powder is visible. 3. Let it rest for 20 minutes at room temperature and fold it about 10 times. 4. Let it rest for 20 minutes at room temperature again and fold it about 5 times again. 5. Let it ferment for 40 minutes at room temperature. 6. After fermentation, remove the gas inside the dough and transfer the dough to a work surface and divide into 4 parts (303g each). 7. Roll the divided dough into balls and let it ferment for 15 minutes at room temperature. 8. Roll it thoroughly with a rolling pin to remove the gas inside and shape it into a loaf of bread. 9. Put the dough in the pan and lightly press the top to adjust the dough height. 10. Let it rise for the second time so that it is 1-1.5cm lower than the mold height. 11. Close the lid and bake in a preheated 160 degree oven for 40 minutes. 12. Remove the bread from the mold.
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