Pullman Loaf 白土司

Ingredients
Makes one 13 x 4 x 4 inch pullman pan

• 600g bread flour
• 2 tsp active dry yeast
• 25g sugar
• 2 tsp salt
• 330g water
• 30g butter
• 1 tsp white vinegar (optional)

Method

1. In a stand mixer with a dough hook attached, mix the flour, yeast, sugar, salt, water, and vinegar at low speed until well blended.
2. Increase to medium speed and slowly add the butter to the dough. The dough is very sticky at this stage.
3. Mix until the butter has been incorporated into the dough and the dough is developed with a nice gluten structure, about 12 minutes.
4. Remove the dough from the mixer and work into a ball.
5. Place the dough in a container with a cover, and let it rest at room temperature for 90 minutes or until doubled the size.
6. On a lightly floured work surface, divide the dough into 6 equal pieces (about 162 g each), and shape them in rounds.
7. Let the dough rest for 10 minutes before shaping.
8. Roll out each piece to a 8" x 4" rectangle. Fold like a three fold brochure.
9. Roll each piece out and fold it again. 
10. Let them sit for 10 minutes before final shaping.
11. Roll it out to a rectangle and fold it again. Put 6 folded pieces, seam side down into a pre-greased pullman pan.
12. Let them rest for about 45 minutes or until the dough has risen to within about 1" of the top of the pan.
13. Preheat oven to 350ºF. 
14. Bake for 45 minutes until the crust is golden brown.
15. Remove the loaf from the pan, and allow it to cool on a rack completely before slicing.