Q: Can I make this sourdough sandwich bread without a Pullman pan?

A: Yes, a standard 9x5 inch loaf pan works well. Your loaf will have a rounded top instead of a square shape, but the flavor and texture will be the same. Cover the pan loosely with aluminum foil after the first 20 minutes of baking if the top starts to brown too quickly.

Q: My dough barely rose during the overnight ferment. What went wrong?

A: This almost always comes down to starter activity. Your starter needs to be fed and at its bubbly, domed peak before it goes into the dough. A cold kitchen also slows the rise significantly. Try placing the covered bowl in a warmer spot, like an oven with just the interior light on, and give it more time.

Q: Can I use sourdough discard instead of active starter?

A: For this recipe, active starter is truly important. Sourdough discard does not have enough leavening strength to produce that fluffy rise. Make sure to feed your starter 4 to 8 hours before mixing and wait until it is bubbly and doubled before you begin.

Q: How should I store this sourdough sandwich bread?

A: Store sliced bread in a bread bag or wrapped tightly at room temperature for up to 3 days. For longer storage, slice the entire cooled loaf and freeze it in a zip bag. Slices can be toasted directly from the freezer without any thawing needed.

Sourdough Sandwich Bread in a Pullman Loaf Pan

This Sourdough Sandwich Bread baked in a Pullman loaf pan creates the perfect tall, square-shaped loaf with a soft, tender crumb and subtle tangy flavor. Great for sandwiches that hold up beautifully and make the best toast. Naturally leavened with sourdough starter — no added yeast required.

Ingredients

Units Scale

150 grams of warm Milk (under 100 F)
75 grams of warm Water
225 grams of Active Sourdough Starter
2 eggs
50 grams of sugar
55 grams of Light Olive Oil (or melted and cooled butter)
15 grams of Pink Salt
420-480 grams of All Purpose Flour (I did substitute 1 cup with Golden Wheat)

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Instructions

In the large bowl of a stand mixer, mix together on low (or use a whisk) the milk, water, starter, eggs, sugar, olive oil or butter.
With the mixer on low, start adding the premeasured amount of flour to the mixer. When all incorporated, turn the mixer on medium and knead for 5 to 6 minutes. The dough should be smooth.
Cover the bowl with a bread bowl proofing cover. (see note for where to find the covers).
Set the dough ferment for 8 to 12 hours at room temperature until it is about double the size. (This will depend on where you live and how warm your kitchen is)
Turn the dough out onto a floured board and shape it into a rectangle. Use your rolling pin to shape the dough into a rectangle.
Next, roll the rectangle up into a roll to about the width of your pan and tuck in the ends.
Lightly grease the pan and lid with light olive oil or butter.
Place the loaf into your pan, seam side down, cover with the lid, and let it rise until it is 1/2 inch from the top of the pan.
Preheat your oven to 375° F. and bake for 35 minutes with the lid on or until the internal temperature is 190° to 200 ° F.
After you remove the bread from the oven, open the lid an inch and cool for 20 minutes.
Remove from the pan and let it cool completely. Yes: DO NOT SLICE UNTIL COOLED COMPLETELY.

Notes

I am just a beginner at sourdough backing so I have been inspired by Hopewell Heights. She has many recipes and videos.
This recipe is for a 13-inch Puman pan with the lid.
The kneading is done in a stand mixer.
IMPORTANT: If you slice before the inside of the bread is completely cooled, it will be gummy and not be the loaf you are expecting.

Author: Susan Buonpane