Est. East Sussex  ·  New York Roots

Food and Consequence— a channel, a cookbook, a conversation

Saving yourself from mediocrity. Not just in food but in life. Because the two are more connected than most people realise.

Recipe — Episode One

Episode 01  ·  Bread

The House Loaf

A full grocery-sized sandwich loaf. No starter, no scales beyond a kitchen scale, no professional equipment — except one.

Active Time 20 min
Proof Time 90 min + 2nd proof
Bake 45 min
Equipment Pullman Tin
Yield 1 Loaf

Ingredients

  • Strong white flour420g
  • Whole wheat flour280g
  • Dry active yeast10g
  • Sugar or honey10g
  • Salt12g
  • Whole milk70ml
  • Lukewarm water380ml
  • Vegetable oil (non-seed)3 tbsp
  • Olive oil, to grease tin—

Method

  1. Combine both flours, yeast, sugar, and salt in a large bowl. Whisk briefly to distribute evenly.
  2. Add the milk, lukewarm water, and oil. Mix with a wooden spoon until a rough dough forms, or use a stand mixer with a dough hook.
  3. Check for dry flour — add up to 10ml additional water if needed. Humidity affects absorption; use your judgement.
  4. Knead by hand for 7 minutes, or continue on the dough hook for 7 minutes. The dough should clean the sides of the bowl as it works.
  5. Cover and bulk proof for 90 minutes. At the 30-minute mark, perform one stretch-and-fold. Repeat at 60 minutes.
  6. At 90 minutes, shape the dough to fit your Pullman tin. Lightly oil the tin with olive oil before placing the dough inside.
  7. Proof in the tin until the dough reaches approximately ½ inch below the rim. Time will vary with room temperature.
  8. Bake covered at 190°C (fan) for 45 minutes. The lid of the Pullman creates the square profile. Do not open during baking.
The Pullman tin is the one piece of specialist equipment this recipe requires. It is also the only one. A standard loaf tin will give you a rounded top; the Pullman gives you the even, grocery-sized slice that makes this a genuine everyday bread. Worth owning.