Sourdough Pullman Loaf
Classic sandwich bread just got an upgrade! It's long-fermented, but I included notes on using sourdough discard and yeast to speed up the process. I also have notes & measurements for using fresh-milled flour, if that's your preference.
Servings: 1 loaf in 13" Pullman Pan
Calories: 1505kcal
Equipment
- Weck Jars - Weck Tulip Jars 2.5 Liter
- Mercer Culinary M23210 Millennia Black Handle
- Brod & Taylor Folding Proofer & Slow Cooker
- USA Pan Bakeware Pullman Loaf Pan with Cover
- Pro Dough Pastry Scraper/Cutter/Chopper
- Amazon Basics Digital Kitchen Scale
Ingredients
- 2/3 cup warm milk 150 grams
- 1/3 cup warm water 75 grams
- 1 cup active sourdough starter 225 grams
- 2 eggs 50 grams per egg, on average
- ¼ cup white sugar 50 grams
- ¼ cup butter 55 grams
- 1 tablespoon salt 15 grams
- 3 ½ - 4 cups flour approximately 420-480 grams
Instructions
- Mix & Knead Dough: In a large bowl or stand mixer, whisk together milk, water, starter, eggs, sugar, butter, and salt. Gradually add flour until the dough is soft, slightly sticky, and workable. Knead ~5–7 minutes until smooth.
- Bulk Ferment: Cover and let rise 8–12 hours at room temperature (until roughly doubled). (Timing will vary by room temp and starter strength.)
- Shape for Pan: Turn dough out, roll into a 13″ rectangle, then roll into a tight log. Pinch to seal.
- Final Rise in Pan: Place seam-side down in a greased 13″ Pullman pan with lid on. Let rise until ~½″ (1.3 cm) from the lid.
- Bake: Preheat oven to 375 °F (190 °C). Bake 35 minutes with the lid on.
- Cool: Remove from oven, crack lid slightly to begin cooling, then turn out onto a rack after ~30 minutes and let cool completely before slicing.
Video
Notes
- Flour: All-purpose flour gives a soft, classic sandwich loaf.
- Fresh Milled Option: Use hard white wheat for best structure. Fresh-milled flour can absorb more liquid—start with the same amount and add more only if needed until the dough is soft and slightly tacky.
- Dough Texture: Dough should be soft and supple, slightly tacky but not sticky. If it feels wet, rest 15–30 minutes before adding more flour.
- Fermentation Timing: Rise times vary by temperature and starter strength. Bulk ferment until roughly doubled—watch the dough, not the clock.
- Discard Option: Sourdough discard may be used by adding ~1 tablespoon instant yeast when mixing dough ingredients and shortening rise times.
- Pan Size: A 13″ Pullman pan with lid creates a square loaf and soft crust. Divide the dough into two and use two standard loaf pans if you don't have a Pullman pan. The standard loaves will be small.
- Cooling: Cool completely before slicing to prevent a gummy crumb.
- Storage: Store airtight at room temperature up to 5 days, refrigerate 7–9 days, or freeze up to 3 months.
Nutrition
Serving: 1slice | Calories: 1505kcal | Carbohydrates: 201g | Protein: 36g | Fat: 62g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 469mg | Sodium: 7535mg | Potassium: 515mg | Fiber: 5g | Sugar: 58g | Vitamin A: 2157IU | Calcium: 287mg | Iron: 7mg
