Sourdough Bread for Pullman Pan (13”x4”x4”)
I followed these two websites and combined them for the scraping
method idea https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners for the bread recipe https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/
Day 1 morning (Day 1 evening)
Feed scrapings jar: 125g warm water and 125g
flour. Add water and flour in a 1:1 ration
Stir, mark side of jar so you can tell how much
it grew.
Sit in a warm place and let it get happy till it
doubles in size.
Day 1 evening (Day 2 morning)
Check starter. If unhappy feed again and
check in morning. If happy make dough.
Stir in bowl
~250g starter (leave ~1T of starter in the jar
and put back in frig until ready to use again)
335g water
25g olive oil
Add.
600g flour (200g whole wheat and 400g all-purpose)
10g salt
-Squish everything together until flour is
absorbed. Then let rest for 30min (autolyze).
Work dough in bowl into a rough ball and cover with plastic wrap.
- Stretch and fold 2-3 times, every 30-60min or so apart while rising
-Shape and place in a greased pullman pan (bulk
fermentation 3-12hrs). Cover with
plastic wrap and place in frig for 8-12hrs.
Day 2 morning (Day 2 evening)
-Remove plastic wrap from dough in pullman pan
and put lid on pullman pan. Place pan on stove while oven is preheating and preheat
oven to 475F.
-Place bread in oven with the lid on and reduce
temp to 425F. Bake for 30min.
-Remove lid and bake uncovered for 15min
-Remove bread from oven and cool on a wire rack
|
Ingredient |
Weight |
Percentage |
|
Starter |
250g |
20% |
|
Water |
335g |
27% |
|
Oil |
25g |
2% |
|
Flour |
600g |
49% |
|
Salt |
10g |
1% |
|
Total |
1220g |
|
My mom and I have made a lot of sourdough bread
since January and this is the recipe that we have settled on. It is easy and works for my family. I know that it doesn’t necessarily follow some
of the other recipes out there, but it works for us.
