Description
This Toast Bread with Teff utilizes a small portion of teff flour, combined with bread flour and a bit of high-gluten flour, to make a delicious, light-textured Pain de Mie Pullman Loaf with a creamy, earthy color.
Equipment needed: 13x4x4-inch Pullman pan with lid
Ingredients
- 480 grams / ~4 cups high-gluten flour
- 160 grams / ~1 1/3 cups bread flour
- 80 grams / ~2/3 cup teff flour
- 470 grams / ~2 cups water
- 13 grams / ~2 1/4 tsp fine sea salt
- 14 grams / ~1 Tbsp unsalted butter, softened
- 8 grams / ~2 tsp sugar
- 4 grams / ~1 1/4 tsp instant yeast
- 1.5 grams / ~3/8 tsp malt powder
Instructions
- Combine all ingredients in the bowl of a stand mixer. Mix on first speed for 3 minutes to incorporate everything thoroughly. The dough should be of medium consistency.
- Increase to second speed, and mix for an additional 3 minutes, until the gluten is fairly strong.
- Transfer to a greased bowl, cover, and bulk ferment for 2 hours, folding the dough once at the 1-hour mark.
- Preshape the dough lightly into a round and set it seam-side up on a lightly floured surface. Cover and let it relax for 10 to 20 minutes.
- Shape into a tight cylinder and place it in a greased Pullman pan, greasing the lid and its runners as well. If the dough is too relaxed to hold a tight cylinder, simply press it out evenly with your fingers so it rises uniformly.
- Slide on the lid and let the dough rise until it reaches about ½ inch below the rim, 1 to 1½ hours.
- Preheat the oven to 425°F. Bake the loaf, lidded, for 40 to 45 minutes. To test, turn it out and thump the bottom. You want a pronounced hollow sound. If it isn’t done, return it to the pan and bake a few minutes more.
- Turn the loaf out onto a wire rack immediately. Leaving it in the pan will soften the crust.
- Cool completely before slicing.
Notes
High-gluten flour is white flour with the bran and germ removed, ground and blended with patent flour for a higher protein content. It’s optional here. You can substitute bread flour one-for-one if you don’t keep it on hand.
Weights are recommended for best results. Volume measures are approximate.
Total time does not include cooling. Let the loaf cool completely before slicing, about 2 hours.
Adapted from Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman, and Pullman Grain Bread from Cooking with Chef Brad: Those Wonderful Grains I by Brad E. Peterson.
- Prep Time: 20 minutes
- Bulk, Rest, Final Proof: 4 hours
- Cook Time: 45 minutes
- Category: Sandwich Bread
- Method: Yeast
- Cuisine: French