Thread: Soft Bread
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H. W. Hans Kuntze
 
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Default Soft Bread

Terry Unkelhaeuser wrote:

>I'm looking for a recipe for soft yeast bread like store-bought. I want=


>to make it in a pullman pan.
>Thanks
> =20
>

Hi Terry.

Google for the "Pain De Mie" recipe from Julia Child.
http://www.hertzmann.com/articles/2000/sausage/bread/
Here is one that looks fine, although I don't use sugar, only=20
non-diastatic malt.
That is a soft sandwich bread with a crisp crust.

All it is, a straight white bread (baguette type) recipe where you work=20
in some whole, soft butter *after* running it for 8 minutes on slow=20
speed in a spiral kneader. Total running time is 12 minutes.
Hydration is 65% (650ml water or combo of milk-water per kilogram of flou=
r)
Salt is 2% (20 gram per kilo flour)
Cake Yeast is 4 % (40 gram per kilo flour)

Sorry I don't have a cup based recipe but SOAR should have one. All you=20
have to do is figure if volume is correct for your pullman loaf.
I guess 2.5 cups to 3 cups of flour should be the correct amount.
The flour, I would use pillsbury A/P.

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20