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With 26 ounces of flour, will your Zo be big enough to handle it?
I wound up buying a 50 pound bag of semolina for well under half the cost per pound of local suppliers, when they had it on the shelf. I put about half of it in the freezer.
A few years back pumpkin pie puree was pretty scarce in the stores here in Lincoln, I've seen plenty of it this fall. I'm not fond of pumpkin pie, my wife sometimes makes crust-less pumpkin pie (ie, just the filling)
I have the 4x4x13 pan, plus a much smaller one that I haven't used yet.
I'm using a variant on the Austrian Malt bread recipe for the full-sized Pullman pan:
Pre-ferment:
6 1/2 ounces semolina
6 1/2 ounces bread flour
12 ounces lukewarm water
1 teaspoon instant dry yeast
2 tablespoons sugarStir and allow to sit for 60-90 minutes, it should be very bubbly by then.
Add:
6 1/2 ounces semolina
6 1/2 ounces bread flour
(It helps to add this flour in several steps to avoid a flour cloud.)4 tablespoons Carnation malted milk powder
2 teaspoons salt
4 tablespoons melted butter
1-2 ounces cool waterKnead until it passes the windowpane test. Dough should be slightly tacky but not sticky.
Bulk rise 60 to 90 minutes
Shape and put in greased Pullman pan
Allow to rise for at least 60 minutes. (I leave the lid off for the first 45 minutes, putting the lid on when I start the oven pre-heating.)Preheat oven to 375.
Bake for 15 minutes, rotate, bake for another 10 minutes, then remove lid and bake for 10-15 minutes until internal temperature is 200 or higher.
Remove from pan and cool completely before slicing.
I wind up cutting it into 3 parts and freezing at least two of them, as with just two of us that's a lot of bread.
One of the reasons I bought the stainless steel work table (at Sams) is so that I'd have some dedicated space that I (hopefully) won't clutter up. It's on wheels so I can move it out of the way if needed, it also makes cleaning up under it easier. I probably need to get some more light in that area, I've got a lamp from Ikea I could assemble and use. Our kitchen is VERY well lit, by design.
With the wheels on the surface is about 39 inches off the ground, which is actually about the right height for me, our kitchen work surfaces are 33 and 36 inches high (they were sized for my wife, who is much shorter), I wind up bending over more than I should.
I think we're having stuffed peppers for supper tonight. I had initially planned them for yesterday, but the bagels were so fresh and tasty!
I'm making semolina/malt bread in the Pullman pan again today.
Yeah, I suspect it'll just be the two of us for Thanksgiving as well, the original plans were to go to a family gathering up in Omaha, and I would have planned on making at least one apple pie for that, possibly two pies.
Hopefully our son and his family will come visit at Christmas. Kind of depends on how locked down things are by then.
I've seen a couple of copycat recipes for Outback bread, which one are you using?
Great to see you posting here.
I need to make bagels and another semolina/malt pullman loaf. The bagel dough is rising, I may wait until tomorrow to make the semolina/malt bread. Last time I made it with 26 ounces of flour (50% semolina), that seemed to fill the pan while producing a slightly more open crumb, so I'm probably going to do that again.
This chart was developed primarily with a butter-based recipe, but a shortening-based crust should have roughly the same weight. I've not tried an oil-based crust, I don't know if it has more or less oil relative to the amount of flour.
A cream cheese crust, like Rose Levy Beranbaum's crust, is heavier than a butter-based crust. And some people like their pie crust thicker or thinner than others, 1/8" seems to be the thickness most authors recommend. When I make a hot water crust for a pot pie, I think it is thicker than my regular pie crust, so it is heavier as well.
If you know how much pie dough you use for one size pie pan, you can weigh it and compare it to the weight in the chart for the appropriate size, and that'll give you your own standard weight that you can scale up and down.
Let's say you make a 9 inch bottom crust for a normal depth pan with 1/2 inch added for fluting, which becomes a chart entry of 11 1/2 inches. I used that as the standard because I found a lot of recipes for 9 inch bottom crusts. The chart sets that at 9 ounces. Weight the empty pan and then weigh it again with the finished bottom crust. If the trimmed weight of your crust come out at, say, 10 ounces, then you know you need to increase everything by 11%.
I've (finally) published the article I've been writing for the last half year on how to compute the right amount of pie dough to make based on the size and type of pie you're making. Enjoy!
We had spaghetti and meat balls tonight, with plenty of leftovers.
I had a slice with my mid-morning tea, it was just fine.
I've read that at room temperature yeast doubles in about an hour, so in a 12 hour overnight preferment the yeast would increase by as much as 4096 times. That's why you only need a tiny amount of yeast.
If you have too much yeast, it can run out of sugars to digest. (This gets complicated, it has to do with the amount of starch damage in your flour as well as the amount of alpha-amylase activity, which converts some of the complex starch molecules into simpler sugars, mainly maltose. However, yeast prefers other sugars like sucrose, glucose or fructose.)
If you're doing it in the refrigerator, the yeast will take a lot longer to double, perhaps 4-6 hours.
At times I really wish there was a way to capture the aroma, this one smelled SO good, better than an apple pie does!
My wife's home office is off the master bedroom, when she came out during baking she said the smell was so good she wasn't sure she'd be able to stand to go back to her office. (We keep the door to the bedroom hall closed because our cat is no longer allowed down there.)
A lot of apple strudel recipes include nuts and we even had a discussion yesterday about what kind of nuts to use, leaning towards almonds, but this recipe doesn't call for nuts, and I didn't even notice that until after we'd already eaten two slices each.
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