Sourdough Pullman Loaf Recipe – Pain De Mie Sandwich Bread

Ditch the store-bought sandwich bread with less-than-desirable ingredients and try out this easy-to-make sourdough Pullman loaf which is the perfect sandwich bread with a super soft crust. This is the perfect sourdough bread for anyone who loves a classic, square shape for a sandwich loaf.  Those who prefer a soft sourdough loaf to artisan loaves are sure to love this recipe!

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Sourdough Bread

As my family grows, we go through more sandwich bread all the time.  I’ve used standard loaf pans for years and can fit several in my oven, but have been thinking about ways to be more efficient in my weekly bread baking.  A few months ago I bought some 13” Pullman pans which have been just the solution I was looking for!  I do use commercial yeast sometimes to make discard breads or yeast breads, but sourdough is the standard in my home because it is so much easier on the gut.

I modified my sourdough Amish bread recipe to include eggs and butter for a richer loaf of soft, white bread and it’s absolutely delicious.  This recipe uses a whole cup of active sourdough starter.  I bought 4 of these 13” Pullman pans so I can bulk-bake Pullman bread.  That means I have to feed my starter enough to make sure I have 4 C or about 1000 grams of active sourdough starter by the time I’m ready to bake a big quadruple batch.

Why You’ll Love This Sourdough Sandwich Bread

• This loaf of sourdough sandwich bread is long fermented, meaning it is easy on the stomach and helps to support digestion. It’s also made with a fully active starter to help jumpstart the fermentation process.
• Storage! My favorite part about this sourdough sandwich bread loaf is how well it saves. Typically, this loaf will last about seven days. It also freezes incredibly well! If you have a smaller family, or you like to bake in batches, this is a perfect sandwich loaf to freeze.
• This can be a base bread recipe for lots of other options and add-ins. One of my favorite weekly rotations for this sandwich loaf is to add a cinnamon raisin swirl to it. Using the Pullman loaf pan creates a perfectly square loaf with no air pockets. Perfect for a morning breakfast or a delicious twist on French toast.

This bread recipe is a favorite among my family! Watch my video tutorial as I share all my tips and tricks for baking sourdough bread for the week.

What You’ll Need

DOUGH INGREDIENTS:

2/3 cup warm milk = 150 grams (no warmer than 110F)

1/3 cup warm water = 75 grams (no warmer than 110F)

1 cup starter = 225 grams

2 eggs = 100 grams (50 grams per egg, on average)

1/4 cup sugar = 50 grams

1/4 cup butter = 55 grams

1 tablespoon salt = 15 grams

3.5-4 cups flour = approximately 420-480 grams (120 grams per cup of flour)

Tools:

Large Bowl or Stand Mixer

13″ Pullman Pan

Step by Step Instructions for Making Sourdough Sandwich Bread in Pullman Pan

Mix all ingredients except flour in a large mixing bowl or in the bowl of a stand mixer.  Slowly add flour to the dough 1 cup at a time and mix by hand (or with the dough hook attachment if using a stand mixer) until the dough is sticky but workable.

Knead the dough for at least 5 minutes until it’s smooth but still sticky. It should not be a firm dough. (If the dough is too sticky to work with even after adding the required amount of flour, cover it and let the dough rest for 30 minutes before trying again, instead of adding more flour)

Bulk Fermentation at Room Temperature

Place the dough in a large bowl or baking bucket. Add a splash of olive oil to keep the dough from sticking to the sides of the bowl.  If you’re using a stand mixer, you can keep it in the bowl you used when mixing. Cover the dough and let it bulk ferment (rise) for 8-12 hours at room temperature/in a warm place or until doubled in size. (This will take longer if your home is cool.  I use this proofer in the winter months to speed things up)

Shape The Dough

Begin shaping the dough by rolling it out into a 13” wide rectangle, similar to how you would for cinnamon rolls.

Roll the dough into a log shape, using a bench scraper to keep it tight as you roll it toward you.  Seal it.

Final Proof

Place the shaped dough in a non-stick or greased and floured Pullman pan seam side down and cover it with the lid, then begin the final rise (you can use a proofing box for this step as well).  This step should take about 4-6 hours at room temperature.

Once the dough is about 1/2 inch (1.3 cm) away from the lid of the pan, preheat the oven to 375°F (190°C). 

Bake

Once the oven is preheated, bake with the lid ON for 35 minutes.

After removing the bread from the oven, pull the lid back a little bit to allow the bread to begin cooling.

The internal temperature of the bread should be around 170-180°F (77-82°C).

After 30 minutes, turn the bread out onto a cooling rack and allow it to cool completely before slicing.

This bread stores very well. It lasts about 5 days at room temperature, 7-9 days in the fridge, and it freezes really well.

FAQ

• Do I have to use a Pullman pan for this recipe:
  • You don’t have to use a Pullman pan, you can use 2 standard loaf pans with no lid. However, you will not get a square-shaped loaf when using standard pans without lids.
• How do I make a sourdough starter?
  • To make a sourdough starter, mix equal parts water and flour in a jar, cover with a loose fitting lid, and allow to ferment at room temp for 24 hours. Discard half of the mixture after the 24 hours is up, “feed” the starter equal parts water and flour, cover with a loose fitting lid, and allow to ferment at room temp for 24 hours. Repeat this process of discarding, feeding, and fermenting for 1-2 weeks and you will have a mature sourdough starter ready to bake with. See my detailed blog posts on how to make and maintain a sourdough starter.
• Can I use all-purpose flour?
  • Yes, you can use either all-purpose flour or bread flour. I have made this exact recipe with all-purpose flour and bread flour. It works great with both.
• How long does it take to make a Sourdough Pullman Loaf?
  • The total time needed to make a Sourdough Pullman Loaf varies depending on the temperature your dough proofs at and the strength of your sourdough starter. It can take anywhere from 12-24 hours. I use this folding proofer in the winter when my house is cooler.
• Can I use sourdough discard for this recipe?
  • No.  You have to use active sourdough starter for this recipe to be long-fermented.  If you want to use sourdough discard, add a Tablespoon of active dry yeast to the dough when mixing, and adjust rise times.
• Can I use whole grains to make a sourdough Pullman loaf?
  • Yes.  You can use whole-grain flour to make a sourdough Pullman loaf.  Just remember that whole grains absorb more moisture so add less whole-grain flour when making this recipe.

Tips for Baking a Sourdough Pullman Loaf

• Make sure you use a strong, active sourdough starter.  This will make all the difference.  A strong, active sourdough starter should at least double in size and have lots of bubbles in 12 hours or less.  A healthy starter will give your bread a good dough rise and flavor.  Feeding regularly keeps starters healthy.
• Watch the dough, not the clock.  There are a lot of variables in sourdough baking – temperature, elevation, starter hydration (g water), strength, etc.  The bulk fermentation may only take 4 hours for one person while taking 16 for the next.  Don’t worry if your dough hasn’t doubled after 8-12 hours, be patient and give it time.  You may even need to start your bread in the evening, let the dough rise overnight, and finish the next day.
• Use a high-protein flour like bread flour or a high-protein all-purpose.  This will give your bread a superior texture and structure.
• Don’t add all the flour to the dough at once.  You can always add more, but you can’t take it away once it’s mixed in.  When in doubt because the dough seems too sticky, cover it and let it rest for 15 minutes before adding more flour.  The dough becomes more workable the longer it rests.
• Let the bread cool completely before slicing.  This will lock the moisture in and prevent your bread from drying out or becoming gummy.
• If at first you don’t succeed, evaluate, adjust, and try again!  Sourdough baking is a skill and an art.  It takes practice and patience.

Storage

This bread stores very well.  It lasts about 5 days at room temperature, 7-9 days in the fridge, and it freezes really in plastic wrap.  Make sure the bread cools completely on a wire rack before wrapping it in plastic wrap to store.

More Sourdough Recipes You’ll Enjoy

How to Make a Sourdough Starter

Sourdough Cinnamon Raisin Swirl Bread (Pullman Loaf)

Sourdough Amish Bread

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