Favorite Pullman Sourdough Loaf

This was a winning loaf in the Pullman Pan!

This also made KILLER garlic bread! I softened butter, added chopped chives, parsley and basil to mix in. Spread on thick and broiled a few mins! Top with flaky sea salt! (Photo below)

Favorite Pullman Sourdough Loaf

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Ingredients

  

• 250 g active sourdough starter
• 720 g warm water
• 40 g honey
• 20 g fine sea salt
• 1,000 g bread flour
• 60 g salted butter softened

Instructions

 

• In a large bowl, combine the starter, warm water, and honey.
• Add the bread flour and salt.
• Work in the soft butter.
• Cover and let rest for 30 minutes.
• Perform 3–4 sets of stretch and folds every 30 minutes.
• Continue bulk fermentation until the dough has about doubled.
• Shape into a tight log and place seam-side down into a greased 13×4 Pullman pan.
• Let rise 1-2 hours (My dough was overproofed so I skipped the second rise and placed in oven)
• Bake at 375°F for 40 mins. (I did uncovered because I wanted a large dome)
• Increase the oven to 400°F and bake another 10–15 minutes, until deeply golden.
• Bake to an internal temperature of 200.
• Cool a few mins and remove to a wire rack to finish cooling.

Adapted from Kramer Kitchen in Sourdough for Beginners