Thomas Keller’s Pullman Loaf Dough (in bun format)

Hey y’all what’s happening?! I’m not sure if it’s acceptable to use such language, being from Canada and all but I’m going to roll with it, especially as it’s almost Stampede time here in Cowtown. Yeehaw! Or are you one of those who prefers “yahoo!”? Yeehaw is so much country-er, get on board man! (by the way I hate everything to do with Stampede so technically I use neither).
What does that have to do with today’s post? Well absolutely nothing, but since when did a little tangent hurt anyone?
Anyways, it was pointed out to me the other day that I hadn’t made homemade bread in quite some time. So I started thinking about it and other than the hot cross buns I made at Easter….and I guess the pretzel buns shortly thereafter, homemade bread had been absent in our lives for a good 2 months. Man that makes me feel like an awful person. But then I look at my GPA and I feel a little better.
And there’s no recipe like a TK recipe to get back in the swing of things/make 1 batch to shut everyone up and then not make anymore until Christmas time. Hopefully I don’t digress to that. But if I do, you can’t say I didn’t warn you.
One more thing though before you set off on your bread-making escapades – why have I NEVER put cream cheese in my bread dough before???? Yet another one of Thomas Keller’s ingenious ideas. After realizing that milk actually dries out the dough (which is totally true, it does!) he switched to water and added a touch of cream cheese for that sweet, milky flavory. It also helps make the dough extra soft and fluffy. Like a wonderful pillow of bread. Sweet dreams y’all.
Pullman loaf
Pullman loaf

Pullman Loaf Dough
From the Bouchon Bakery Cookbook

547g AP flour
6g instant yeast
32g sugar
11g fine salt
285g water
35g egg (I just used 1 whole large egg which was about 55g but it worked out fine)
25g butter, softened
79g cream cheese (I used light but either light or full-fat would do the trick)
egg wash (just beat 1 egg with a splash of water or milk – this helps the crust get nice and glossy when you bake it)

Put everything in the bowl of a stand mixer fit with the dough hook attachment. Knead on low for about 10 minutes or until the dough pulls away from the sides/bottom of the bowl and is smooth and elastic. Place it in a well-oiled bowl, covered with plastic wrap and allow the dough to rise until doubled, at least an hour, maybe more (depending on the temperature of your kitchen). Punch it down and form buns or a loaf, totally up to you. Cover and allow to rise again until doubled. Use it’s ready to go (or slightly before I suppose), heat the oven to 375F. Brush your buns and/or loaf with egg wash. Bake about 35 minutes for a loaf, 20-25 for buns. Cool and enjoy!

Pullman loaf
Pullman loaf

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