Success! After 12 batches, this one is a success, the best one ever.
Exactly 450g of flour left in the bag, just right for one Pullman loaf. Rise in a over with a bowl of steaming hot water for 90 minutes. The dough came out firm and bouncy and easy to work with, not overly sticky at all. Split the dough in two, rest for 15-20 minutes, shaped and placed in the center of the pan. Baked at 360ºF for 30 minutes.
The trick – be patient. Rising the dough too fast produces too much gas and makes rough texture. It also drains the yeast too early and the dough will not rise further during baking.
