White Pullman Loaf

Name: White Pullman Loaf
Yield: Makes 1 loaf
Cuisine: American
Ingredients: 75 grams (¼ c + 2¼ tsp) eggs, lightly beaten; 50 grams (7 tbsp) unsalted butter, at room temperature, plus additional for the pan and brushing the top of the dough; 4 grams (1¼ tsp) instant yeast; 325 grams (1¼ c + 2 tbsp) cold whole milk, plus additional for brushing the top of the dough; 50 grams (¼ c) granulated sugar; 9 grams (1½ tsp) fine sea salt; 500 grams (3½ c + 1 tbsp) white flour, plus additional as needed for working with the dough; 44 grams (2 tbsp + 2¼ tsp) cold whole milk; 0.2 gram (pinch) instant yeast; 1 gram (generous ⅛ tsp) fine sea salt; 5 grams (1¼ tsp) granulated sugar; 50 grams (¼ c + 2 tbsp) white flour

Preparation info

Makes
1
loaf

Difficulty
Medium

Appears in

Bien Cuit

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