White Pullman Loaf

Preparation info
  • Makes


    • Difficulty


Appears in
Bien Cuit: The Art of Bread

By Zachary Golper and Peter Kaminsky

Published 2015

  • About

I think of my Pullman Loaf as what white bread could be if it had the maximum amount of flavor it could aspire to. Much of that comes from the fact that the dough is highly enriched with milk and eggs, making for very full flavor and velvety soft crumb. Underneath the soft texture and light sweetness, you will detect a pleasant hint of sharpness that comes from the fermented milk. That’s a good thing. It gives the taste some structure and character instead of being the mushy experience typi