Pullman Loaf, Try Number 2
this was my second attempt to make a classic pullman loaf from Charles Van Over’s book The Best Bread Ever.
The taste was excellent. It wasn’t quite so dense this time and my wife enjoyed it. The crust was still way to thick and tough for me though.
One thing I notice about Van Over’s recipe is that he spcifies the bread is done at an internal temperature of 205-210F, while The Bread Bakers Apprenticetends to use 190, so perhaps this is the reason for the thick tough crust. I’m going to try a couple of other pullman loaf recipes and see what happens.
My wife is after me to make some whole wheat so that’s probably what I’ll do next weekend.
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Dude, this looks awesome. I tend to like the thick crusts. but that’s just me.
I just re-read the review of Van oVers book that appeared in Cook’s magazine when the book first came out. While they gave the book very good reviews they did comment that you only need to use bread flour for thicker crusted rustic loaves and that loaves containing just water, yeast, flour and salt are done between 200 and 210 but loaves containing additional ingredients are done between 190 and 200.