Today I made one brick of bread!
I was gifted a 9 inch pullman loaf pan and after many attempts, I finally filled the corners!
Syndicated from the fediverse. Read and engage on the original instance.
View original on sh.itjust.worksView original on sh.itjust.works
82 replies
Bread ingot
Just don't start building a house with it, decorating with confectionery embellishments and luring children in to be your slaves/future meals.
I don't think I could put up with the mold issues.
Typical Hänsel and Gretel moment
That is some Minecraft bread if I've ever seen it.
That's a nice brick of bread.
It's amazing, it looks like it didn't rise a single millimeter.
This is what Minecraft in real life must look like
As a bread technologist by first education, this is an awesome brick!
Bet you'll have wonderful toast with it. But also, we need the picture of a crumb!
P.S. Found it! Looks decent, now the goal is to make pores more even! A tiny bit of extra butter should do the trick ;)
Thanks! I'm halfway through at this point and it's giving me great toast and making great grilled cheeses.
And thanks for the tip, I'll try upping the butter a little next time!
I wanna eat that so bad
Low-poly bread. Ready to go in the next PS1 graphics indi-game!
I mean... it looks like it's absolutely top bread to make toast. Or american style sandwiches. I want to butter it, then put some cold cuts on it, a salad leaf, tomatoes, pickles, an onion ring, some gouda and maybe a drop of remoulade...
This, by all means, looks like a toast bread indeed.
Huh, TIL!
bread is just toast that hasn't been cooked through
Even loaves of bread in Vintage Story aren't that blocky. Well done!
I assume you proofed in the pan, and used some sort of lid?
Or used a break ice to level out the top, then flipped it upside down.
A forbidden snack that's not forbidden.
This is what should be called modern art.
A brick o'bread...
That's the most uniform loaf of bread I've ever seen, nice work!
Use a Pullman loaf pan.
https://shop.kingarthurbaking.com/items/pullman-loaf-pan
so that's what those are.. til and lol. mom had a bunch of those in the basement on some shelves. they were just bins for 'stuff'. gonna guess that's also how the square 'sandwich' and 'texas toast' breads are baked, too.
That's the one I used!
Thank you kindly!
Huh, that's absolutely surreal. My brain is struggking to even recognise it as bread
A round crumb in a square loaf!
Dense man :)
It actually does, yes!
Minecraft might be calling to check legitimacy.
Bake another few thousand and you're well on your way to building your own house.
Are you going to eat it like this? :-)
Very nice looking loaf. Congrats!
I'll never not be happy about referencing Bleach. Yes that is the only way to eat such a loaf.
Why do I feel people will start worshipping this bread brick?
Also OP, this is lemmy, please show a slice of it toasted with beans. Thank you 😊
I can assure you that the false idol is soft and delicious.
Best I can do on the bean front is to slap some leftover chili on it.
Sounds acceptable, probably even better than baked beans.
I may just now be noticing at age 37 that I have probably never consumed a bean that has been baked.... Surely they aren't baking beans before they put them in cans, and Ive never but them in an oven. Closest I can think is that the beans used for chocolate are sun baked?
I think they were baked before industrial processing? Dunno. I've seen some old dude in Texas (he was in Texas, I was in front of my TV) baking beans in a dutch oven with bacon and onions and whatever and I drooled all over myself.
Yeah it appears the ones that come dehydrated mostly get to that point while still on the plant, and the ones in a can don't need to be do to the canning process. I've never tried growing beans (outside green beans). Maybe I'll see if it's as tedious as it sounds like it is.
I've never tried it, but apparently growing beans is pretty easy. It's the getting three seeds out of the pod that takes effort.
Apparently I just didn't realize I could have left the beans there to dry out... I just ate them all when they were ripe. Don't know why that didn't cross my mind.. now I want to know what black beans and such taste like when they are in their ripe state.
Buddy that’s a paving stone that you put on a cooling rack.
It looks, uh... sturdy.
I love my pullman pan and the nice dense loaf, but no one else around me seems to! 😅
They seem to think it's too close to plain store bread or they don't like that it's homemade bread without the crusty outside. Thus it doesn't get as much use as I'd like, sigh.
Always enjoy running into other pullman fans in the wild though!
I was raised on white bread, so this definitely scratches an itch for me. Luckily everyone I live with is fine with whatever I want to make.
That's what I don't get. I was raised on Wonder type bread, and to me, this is the gourmet version of that. They all act like this is too fancy for white bread but too boring for fancy bread.
No accounting for taste with some folks! 😉
Maybe I'll bust out my pan and make a loaf this weekend. I will enjoy it by myself if that's what I gotta do!
i love my pullman pan, too. i use it for sourdoughs that are destined for sandwiches.
Surely you can make different kinds of bread. It's a pan, not a weird bread machine with weirder limitations.
Bc it's not good XD
Bad
Extremely bad lmao
Don't bother replying if you're USian btw, your opinions are meaningless bc you're ignorant af
For centuries mankind has yearned to know the precise volume measurements of a humble bread
All in all, it's just another...
I'm impressed by the perfect brown of the crust. How do you check, when it's hidden by the lid?
Pure vibes. I reckoned 40 minutes was enough and got lucky.
Vibes nothing, that's a Skill, a sixth sense honed by years of baking.
Nice pull, man.
👈😎👈
That thing's got corners sharp enough to slice other loaves!
A brick of bread... A brid? A break?
was it good?
Absolutely delicious.
Now you have me wanting croutons...
They crunch when you bite them and then melt in your mouth...
Fun fact! The pullman loaf is named after a railroad guy who wanted more efficient storage in his dining cars. He developed the lidded pan so that he'd have consistent bread that packed densely.
That is a nice brick of bread. How did you get the top so flat?
Oh I looked it up. These pans have a lid. UuU
From the Wikipedia page:
European breadmakers began using square lidded pans in the early 19th century to minimize crust. Railway service pioneer George Pullman chose the loaf for use on his Pullman railcars for efficiency reasons.[2] Three Pullman loaves occupied the same space as two standard round-topped loaves, thus maximizing the use of space in the small Pullman kitchen.[3]
I'm certain that I have never heard of Pullman before, yet I just learned about both his railcars and square bread in the span of three days. It's been an exciting week.
In that case, just in case you missed it, let me add the first black union in the US, the Pullman Porters:
https://en.wikipedia.org/wiki/Pullman_porter
That has the same vibes as the EU dictating the maximum.vurve a cucumber may have to be sold in the EU xD And I absolitely love it :D
That's perfectly shaped!
Looks great! As long as it isn’t hard as a brick too!
Brick's more precise than an atomic clock
Whats your recipe?
Have a pullman pan and i would love to have a crack at this
Ingredients
Process
Mix up the dry team and then mix in the water.
Knead. Dough will start out quite a bit sticky, so you don't really need to be afraid of too much flour on the work surface. I typically go until the dough is just the slightest bit sticky and it passes the thumb test.
Put the dough ball in a bowl and let rise until it's puffy and a little less than doubled. This usually takes an hour or so on my proofing mat.
Rub the inside of the pullman pan and a baking sheet with a cold stick of butter. Turn the dough out onto the baking sheet shape into a log. Roll the log back and forth gently but firmly until it matches the length of the pan and pinch the ends down.
Put the dough log in the pan and very gently press to make sure it is touching the sides and gets in the corners. Slide the cover on the pan until the point just before it clicks closed. Let rise for about an hour to an hour fifteen or so until the dough has risen to the lid and is starting to flatten against it. Since you buttered everything up and this is already a buttery dough, you should be able to slide the lid back a little bit to check this.
Remember that the lid should be slid onto the pan to the point just before it clicks closed. I clicked it closed on previous attempts and I think this made it harder for air to escape and resulted in rounded corners. Bake at 350°F for 40 minutes or so. My oven tends to be on the longer side of the time ranges when I follow recipes, so adjust accordingly.
Thankyou!
It's really beautiful and fantastic work! I learned some new things today, this Pullman pan and pain de mie! The lid does not seal tightly so no worry closing all the way. Some of the water turns to vapor, some CO2 and vaporized alcohol has to escape as it bakes. You got all the conditions right to fill the pan all the way and it looks delicious!
You are now obligated to make a bunny chow