SD Pullman sandwich bread

Here’s a detailed and reliable recipe for Sourdough Pullman Sandwich Bread (SD Pullman) — soft, square, slightly tangy, and perfect for slicing. This is an enriched sourdough loaf ideal for toast, sandwiches, and French toast.

🍞 Sourdough Pullman Sandwich Bread (with lid)

🧾 Ingredients (for one 9x4x4″ Pullman pan):

• 500 g bread flour (or 80% bread flour, 20% all-purpose)

• 200 g active sourdough starter (100% hydration)

• 230–250 g whole milk (lukewarm — use less for firmer dough, more for softer)

• 30 g sugar

• 40 g unsalted butter, softened

• 10 g salt

Optional: 1 egg yolk or 1 tbsp milk for brushing the top (if baking without lid)

🕒 Timeline (Stretch & Fold + Overnight Proof):

1. Morning – Mix & Autolyse:

   • Mix flour, milk, and starter. Let rest 30 minutes.

2. Add salt, sugar, and butter:

   • Knead or mix until dough is smooth, elastic, and slightly tacky (can use stand mixer: 8–10 minutes on medium-low).

   • Dough should pass the windowpane test when done.

3. Bulk fermentation (room temp, 4–5 hours):

   • Cover and let rise until puffy, not doubled.

   • Do 2–3 stretch and folds during the first 2 hours at 30–45 min intervals.

4. Shape & Pan:

   • Turn out dough, gently flatten, and roll into a tight log.

   • Place seam-side down in a greased Pullman pan (9x4x4″), cover.

5. Cold proof (overnight):

   • Place pan in fridge 8–12 hours. Dough should rise close to ¾–⅞ of pan height.

🔥 Next Morning – Bake:

1. Preheat oven to 375°F (190°C) for 30–45 minutes.

2. Bake covered (with Pullman lid) for:

   • 40 minutes, then remove lid and bake another 5–10 minutes if needed for browning.

   OR

   Bake without lid:

   • Let dough rise to just under the rim of the pan.

   • Brush with egg wash, bake 35–40 minutes uncovered until golden brown.

3. Cool completely on a wire rack before slicing (very important!).

🍞 Notes:

• For softer crumb, use milk and butter as written.

• For tighter crumb (great for sandwiches), make sure to knead well and degas slightly before shaping.

• Stores well at room temp for 3 days, or freeze slices for later use.

Would you like a version using discard or a timeline adapted for same-day baking?