Ingredients
Equipment
Method
- Mix all ingredients except flour in a large mixing bowl or bowl of a stand mixer.
- Slowly add flour to the dough 1 cup at a time 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 it rest for 30 minutes before trying again, instead of adding more flour)
- Place the dough in a large bowl, cover the dough with a tea towel, and let it bulk ferment (rise) for 8-12 hours at room temperature or in a warm place until doubled in size.
- Shape 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, keeping it tight as you roll it toward you. Seal it.
- Place the shaped dough in a greased Pullman pan seam side down and cover it with the lid, then begin the final rise.
- Once the dough is about 1/2 inch (1.3 cm) away from the top of the pan, preheat the oven to 375°F (190°C). 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.
- After 30 minutes, turn the bread out onto a wire rack and allow it to cool completely before slicing.
Nutrition
Video
Notes
Flour Ratio: Freshly Milled to All-Purpose: Hard white wheat can be used 1:1. Sometimes I need to add a little more FMF than all-purpose. After mixing the dough and letting it rest, if it is still too sticky to knead, add more FMF (freshly milled flour) 1/4 cup at a time until it is workable.
- Watch the dough, not the clock. There are a lot of variables in sourdough baking - temperature, elevation, starter hydration, strength, etc. The bulk fermentation may only take 4 hours for one person, while taking 16 hours 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.
- 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.