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Monday, August 29, 2011

Slim white loaf (17hrs pre-fermention method ) 17 中种

mini white loaf

Finally I managed to carry back this cute, slim and long pullman tin (长版纯手工土司盒) from Shanghai, immediately try out the basic white loaf recipe. I can even use this tin to bake cake, in fact this is a very good quality of pullman tin..This recipe is using 17hrs pre-fermnetion method, and resulted a very soft and moist bread.

mini white loaf

My son Lucas was so excited to see this cute loaf ..the size of this loaf is 2"x2"x9"..

mini white loaf

mini white loaf

This is a non-stick tin, no problem at all to remove the loaf from the tin after baked.

mini white loaf

The loaf is very soft even keep till the next day.

mini white loaf

mini white loaf

Basic white loaf
(recipe source: adapted from 茄子袅袅烘焙香 with minor changes)
*makes a 2”x2”x9” loaf

mini white loafPre-ferment Dough (17hrs method)
105g High protein flour/bread flour
55g water
1/2tsp active dry yeast

1. Add flour and yeast in a mixing bowl.
2. Gradually add in water and knead till well combine.
3. Cover the dough in cling wrap or a big zip log bag
4. Refrigerate to let it prove for 17 hours or up to 72hrs.

Main dough
45g High protein flour/bread flour
1/4tsp active dry yeast
15g caster sugar
35g-40g full cream milk
10g butter

1. Combine flours, sugar, milk and yeast together in a mixing bowl.
2. Tear the pre-ferment dough into pieces and add to the bowl.
3. Using a stand electric mixer, mix on low speed, adding milk gradually.
4. Mix until dough is well combined and leave the sides of bowl.
5. Add in the butter and mix on medium speed until dough is smooth and stretchable.
6. Shape dough into a ball, leave to proof for 30mins or until doubled
7. Divide the dough into 6 equal portions. Flatten each portion with your hands to drive the air out. Roll the dough up like swiss roll. Arrange into the Pullman tin.
8. Cover and let rest until the dough has risen to 80 to 90% of the depth of the loaf tin
9. You can either cover the lid or bake it open top. If open top, brush with egg wash. Bake in 170C for 30 minutes.

You can use this basic calculation if you wish to make bigger loaf:-

Pre-ferment Dough (17hrs method)
70% High protein flour/bread flour
37% water
2% active dry yeast

Main dough
30% High protein flour/bread flour
1% active dry yeast
10% caster sugar
23%-30% full cream milk (adjust accordingly)
7% butter

Example of the calculation based on this loaf which used only 150g flour:-
70% High protein flour/bread flour ( 0.7 x 150=105g)
37% water (0.37x 150=55g)

mini white loaf

** you can get this tin from taobao online store, check here..

Happy Baking !!


hsling said...


Bernice said...

cute & perfect loaf^^

茄子 said...


Angel @ Cook.Bake.Love said...

Very nice and cute loaf.

Min said...

Sonia, I love the mini loaf pan, looks so cute! I tried this method once, yields very soft bread, but sometimes when I'm lazy, I prefer the straight forward method :)

Bo said...

I've never made a Pullman loaf...I bet yours would make some great mini sandwiches.

Jeannie said...

Such a cute loaf, and your bread looks soft and fluffy too!

hankerie said...

Lovely loaf. I'm bookmark this recipe! Thanks for sharing.

鲸鱼蓝蓝蓝 said...


Eileen@Hundred Eighty Degrees said...

Wow, so soft! Will try this. Thanks for sharing.

yummylittlecooks said...

Wow, looks so soft and fluffy!

Cheah said...

This loaf is so cute and so fluffy!

Ah Tze said...

like the tin and your loaf looks soft and fluffy!

Honey boy said...

This is such a cute loaf. Like a baby bread in you hand!

Anncoo said...

This is so cute! Next time I must get this loaf pan.

Yee Er said...

NIce loaf, i like the texture, so tempting....

Happy holiday!!

Rachana said...

Cute and perfect loaf.

Little Corner of Mine said...

I love the shape of this pullman tin, so cute.

Pushpa said...

Absolutely fresh looking loaf of bread.

Anonymous said...

Great,you are back;))I have to admit most bread I bake from wholewheat or spelt(wild flour)
But sometimes ,like when I see this loaf of yours I am tempted;)

aipi said...

Beautiful loaf ~ so soft n light!
US Masala

tigerfish said...

This looks like a perfect milk loaf! Kids favorite!

Echo's Kitchen -- A Taste of Memories said...

oh woww... this is super cute!

Gloria said...

This loaf look amazing, your breads sounds delicious!!gloria

蓝色小厨 said...

Look so cute and perfect, i got this bread tray too...love it so much!!

ChrisAu said...

Spread some Kaya inside there and enjoy it with kopi kao!

My Little Space said...

Oh Sonia, the bread tin looks so pretty and slim. I love the word "slim"! hahaha.... The bread looks really neat as well. I want to try it too & check if there's any difference between the 17hrs and 12hrs fermented dough.
Happy holiday & selamat hari raya!
Are you having an open house too? :o)

Mel said...

Good to have homemade bread loaf. I can imagine the aroma smell of the fresh bread loaf.

Small Small Baker said...

Looks very soft and fluffy! I like your new tin, small and cute!

lena said...

i also wanted to try this 17hr method for sometime already...

Anonymous said...

Your loaf looks so cute. I love it so much. May I ask where you get this pullman pan from Shanghai or which website can i order since i live in usa. Thank you very much.Nguyen.

Nami | Just One Cookbook said...

I want to eat Japanese sandwich with this bread....looks so fluffy and delicious and this is some bread that we consider toasting is a waste! Great work!!

Anonymous said...

Can I know where did you buy the pullman tin?



Anonymous said...

Hi Sonia, did you grease your Pullman tin?

From : Vivien

Geo said...

hi Sonia
I'm interested to get the same pullman tin from the weblink you recommended. Is it safe to order online from them?


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