Pullman Loaf BLT

Yield: One 8" x 4" x 4" - loaf pan with lid

Ingredients

• 500 g Antimo Caputo '00' Flour
• 11 g Jacobsen Salt Co. Pure Kosher Sea Salt
• 7.5 g (approximately 1 tbsp) Caputo Instant Dry Yeast
• 35 g Sugar
• 50 g Sour Cream
• 38 g Whole Milk
• 200 g Water
• 75 g Unsalted Butter, Softened

Instructions

To make the pullman loaf:

In a mixer with a dough hook (if using the Ankarsrum mixer, set up with the dough roller and scraper attachments) place your wet ingredients in first: water, milk, sour cream.

On top of your wet ingredients, place your dry ingredients, and mix on low speed for 3 minutes.

Next, mix the dough on medium speed for 8 minutes. The dough should be smooth, supple, with some gluten development present.

Cover and rest the dough for one hour.

Punch the dough down and shape it into a long rectangular shape, keeping in mind the length of your dough pan, using a rolling pin as needed.

Tightly roll the dough into a spiral and place it into a well-greased pan.

Cover the pan in plastic wrap or kitchen towel and allow to proof in the pan until just shy of the top of the pan.

During the proofing, prepare your Yoder Smokers Pellet Grill or oven to 400°F.

Once your dough is properly proofed, slide the greased lid onto the loaf and bake for one hour.

Unmold immediately and let cool for a few hours before making a clean slice.

To make the BLT:

Bake your bacon between 375-400°F evenly-spaced on a sheet pan, covered with foil, outfitted with a wire rack. Bake until bacon is well-rendered and crispy.

Thin-sliced bacon will take approximately 15-18 minutes. Extra-thick-cut bacon will take approximately 25-30 minutes.

Assemble your other ingredients: sliced tomato, lettuce, mayonnaise, sliced bread, and kosher sea salt.

Build a BLT by placing a layer of mayo on the bread, followed by sliced tomato, a little kosher salt, bacon, then lettuce. Top with remaining bread slice and enjoy!