Sourdough Pullman Sandwich Bread
Calories: 11
Adjust Servings Here: 8 slices
Description
Everyone loves the classic flavor of a freshly baked loaf of sourdough pullman sandwich bread. This time-honored baking tradition is a delicious way to turn your kitchen into a comforting bakery experience. A perfectly golden loaf with a tender crust that surprises your palate. And a crumb so light and airy it practically melts in your mouth.
Ingredients
Dough - Makes One 9 x 4 x 4-inch loaf
- 100 g (½ cups) Active sourdough starter (100% hydration which means it's fed with equal parts starter, flour and water by weight)
- 250 g (2 cups) Bread flour
- 250 g (2 cups) All-purpose flour
- 240 g (1 cups) Whole Milk room temperature
- 100 g (2 large) Eggs
- 9 g (1½ tsp) Salt
- 30 g (2 tbsp) Sugar or honey optional
- 50 g (3 tbsp) Unsalted butter softened
Instructions
- Feed your starter - Ensure your sourdough starter is bubbly and active. Feed it 4–6 hours before baking or the night before.
- Mix the dough - In a stand mixer bowl, combine milk, eggs, and sugar. Add both flours and mix into a shaggy dough. Cover and rest for 45–60 minutes.250 g Bread flour, 250 g All-purpose flour, 240 g Whole Milk , 100 g Eggs, 30 g Sugar or honey
- Add starter and salt - Add sourdough starter and salt. Knead on medium speed for 4–6 minutes until elastic.100 g Active sourdough starter , 9 g Salt
- Add butter - Add softened butter in small amounts. Knead 4–6 more minutes until the dough is smooth and pulls away from the bowl.50 g Unsalted butter
- Cold ferment (bulk rise) - Transfer dough to a lightly oiled bowl. Cover and refrigerate for 6–8 hours or overnight. Dough may not double but should feel slightly puffy.
- Shape the dough - Let dough sit at room temp for 1–2 hours if needed. Shape into 4 tight logs or one large log. Place seam-side down in a greased Pullman pan.
- Final proof - Cover and let rise in a warm place (75–80°F) until the dough is about 1 inch below the rim of the Pullman pan. Depending on your starter and room temperature, this may take 2–3 hours or longer. Always go by the dough’s volume, not just the clock.
- Bake - Preheat oven to 375°F (190°C). Slide the lid onto the pan and bake for 35–40 minutes.
- Cool - Remove from pan and let cool completely on a wire rack before slicing.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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