Pullman loaf
This recipe is the same as the boule loaf but is baked at a different temperature. It comes out PERFECLY square. You will need a pullman pan to create this masterpiece. Here is the one I use for this recipe.
Tools
Scale
Dough whisk
Dough scraper
Banneton
Duster for flour
Shower caps or plastic wrap
Scoring lame
Pullman pan
Parchment paper
Ingredients
150 grams sourdough starter
1 tsp sea salt
350 grams warm water
500 grams bread flour
Directions
I added the time of the day that I use, however, this will depend on your kitchen, its temperature, and the strength of your starter. So, if you are basing this bake strictly on my time frames your dough may not come out as you want. This is something you will need to practice by watching the dough change in form!
7:00pm (the day before): If you are using fridge starter feed and set aside for 8 - 12 hours before your start.
7:00am: Grab your scale, a large bowl, a shower cap or plastic wrap, dough whisk, dough scraper, and ingredients.
Place your bowl on the scale and level to 0.
Put your 150 grams of sourdough starter, 1 tsp sea salt, 350 grams warm water, and 500 grams bread flour together and mix until combined with your dough whisk.
Place the shower cap over the bowl and set in a warm place to rest.
8:00am: Once the dough has rested for an hour do your first set of pulls. Set aside to rest.
See the following link on how to stretch and fold your dough: stretching sourdough
9:00am: Do another set of pulls and set aside to rest for 8 hours or until the dough as doubled in size.
5:00pm: If your dough has doubled in size by this time you will want to grab your pullman pan.
On a clean surface (I use my countertop) wet your hands and with your dough scraper remove the dough and place on the counter.
Do your final set of pulls (see below for pictures on how to) and then place the dough seam side up in the pullman loaf. Place the shower cap over the pullman pan and place on the counter until it reaches the top of the pan.
8:00pm: If the dough is to the top of the pullman pan. Preheat the oven to 400º F and put the pullman lid on the pan.
When the oven is ready for your loaf place in the oven and bake for 50 minutes.
After 50 minutes remove the pan from the oven and do the pat test. If it sounds hallow and is the color you want remove from the oven. If not bake until done.
Remove from the pullman pan immediately and let cool on a cooling rack. Do not slice into the bread until it is fully cooled.
Notes
If you are not in the PNW and at a higher or lower elevation you may need to find the perfect balance or recipe for your location as this can play a huge role into your bread making.
Additionally, the weather plays a huge role. The summer months your dough could rise way faster than in the winter where it can rise for a long time so do not stick to the timings as the only way to make this. You will have to play with it and watch your dough rise. Some days I have a rise that only takes a few hours because that say my starter was just that hungry!
Sourdough making is an art. It’s a conversation between you and the dough so listen and learn!
If you don’t want the bottom of your loaf to get too dark, put a piece of foil at the bottom rack of the oven. Even bake every time!
Remove your dough from the bowl with wet hands and a dough scraper.
With your dough scraper and wet hands scrape the bottom so it is easy to stretch into a rectangle.
Fold all the corners, top and bottom, and sides into the center.
With fingers on the opposite sides, you will grab and fold together, making a seam all the way down the loaf.
Note that you do not have to go crazy here. It does not have to be perfect!
Transfer to the pullman loaf pan and cover with the shower cap.
