Sourdough Pullman Loaf (Pain de Mie Sandwich Bread)

5 from 2 votes

Sourdough Pullman Loaf (Pain de Mie Sandwich Bread)

This sourdough Pullman loaf bakes in a lidded pan for square slices, a soft crumb, and a thin crust. It's a same-day dough with no fussy shaping.

Prep Time20

Cook Time55

Rise Time6 30

Total Time7 45

Course: Bread

Cuisine: American

Keyword: pullman loaf recipe, same day sourdough bread, sourdough pain de mie, sourdough pullman loaf, sourdough sandwich bread

Servings: servings, makes one 9-inch Pullman loaf

Author: Ashley Adamant

Equipment

Mixing Bowls
Parchment Paper
Instant Read Thermometer
Cooling Rack

Ingredients

1/2 cup active sourdough starter bubbly and at least doubled
1 1/3 cups warm water
3 3/4 cups bread flour spooned and leveled
1/4 cup potato flakes or milk powder see notes
1 1/4 tsp fine sea salt or table salt see notes
oil for the pan, or use parchment

US Customary - Metric

Instructions

Mix the starter, warm water (about 100°F), flour, potato flakes or milk powder, and salt in a large bowl until there's no dry flour left. Cover with a clean kitchen towel and leave in a warm spot, about 77°F (25°C), for 30 minutes.
With a wet hand, do a set of pulls and folds: stretch the far edge of the dough up and fold it into the middle, turn the bowl, and repeat until the dough tightens into a soft ball. Cover and return it to the warm spot for 30 minutes.
Do a second set of pulls and folds, cover, and wait 30 minutes. Then do the third set.
Cover the bowl and let the dough rise in the warm spot until it has doubled, with a domed top and bubbles at the sides, about 3 hours, or longer in a cooler kitchen.
Line a 9 by 4 by 4 inch Pullman pan with parchment, or brush the pan and the inside of the lid with oil. Give the dough a final firm set of pulls and folds, pat it into a rectangle, roll it into a log the length of the pan, and set it in seam side down.
Cover with the towel and let it rise in the warm spot until the dough is about 1 inch below the rim, 1 1/2 to 2 hours. Or refrigerate it for up to 24 hours and bake it once it reaches that height.
Slide the lid on. Bake at 400°F (200°C), or 360°F (180°C) on convection, for 45 minutes in a preheated oven, or 50 minutes from a cold start.
Turn the loaf out of the pan. If it's pale or the center reads under 200°F (93°C), bake it directly on the oven rack for 5 to 10 minutes more. Cool on a wire rack for at least 1 hour before slicing.

Notes

Measuring: In grams, this recipe is 100 g starter, 325 g water, 450 g bread flour, 25 g potato flakes or milk powder, and 7 g salt. A scale gives the most consistent dough.

Salt: The spoon amount is for fine sea salt or table salt. Weigh kosher salt, which is lighter by the teaspoon.

Potato flakes or milk powder: Use plain, unseasoned potato flakes, or any milk powder. To skip both, use the same weight of bread flour, or use warm milk for all of the water and leave out the powder.

The dough: It stays soft and a little tacky. Wet your hand for the folds instead of adding flour.

Overnight: After shaping, the dough can rise in the fridge for up to 24 hours. Bake it straight from the fridge once it's about 1 inch below the rim, or leave it on the counter until it gets there. If it has risen higher, bake it without the lid.

Without the lid: Let the dough rise level with the rim and bake it uncovered at the same temperature for 45 to 50 minutes, or 50 to 55 from a cold start. A 9 by 5 inch loaf pan works the same way.

13-inch pan: Make a batch and a half, and expect it to need 5 to 10 minutes more.

Storage: Keep at room temperature in a bread bag for up to 3 days, or freeze slices for up to 3 months.

Nutrition