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Showing posts from December, 2010

Whole wheat sandwich bread (Pullman loaf)

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Perhaps it is related to my mild OCD, but there is something extremely satisfying for me to make perfectly square sandwich bread. I bought these loaf pans -- usually called Pullman Loaf pans -- from Amazon but have been too lazy to calculate the exact dough size and recipe for it until this weekend. It makes a nice 4"x4"x13" loaf. I have been baking bread off and on for the last year or so. So far the use of water roux starter (Tang-Zhong, 湯種) is by far the best way to make pillow-like soft bread that stay soft for days while using only a small amount of butter. This is a method very popular in Japan and Taiwan, and probably pacific Asia in general. It probably has something to do with the fact that very few traditional Western recipes feature doughs made with hot water, while many traditional Chinese recipes called for the use of hot water in dough making. (Actually the only Western recipe I can think of is Pate a Choux) The hot water gelatinizes the starch molecules …