Sour dough bread-pullman pan

 

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.