Looking for a soft, fluffy sourdough sandwich bread recipe? This easy-to-follow recipe is designed specifically for a large Pullman loaf pan, giving you perfectly square slices every time. Whether you're making sourdough sandwiches, toast, or French toast, this bread's pillowy texture and delicious flavor make it a must-try!  This recipe is meant for a large pullman loaf pan - making this recipe about a 1.5 sized sandwich loaf.

Need a large pullman pan:  Canada Shoppers Link  /  American Shoppers Link

Why Use a Pullman Loaf Pan for Sourdough Bread?

A Pullman loaf pan (also called a pain de mie pan) is ideal for making sourdough sandwich bread. Its lid creates a uniform, square loaf, perfect for slicing. This design locks in steam during baking, yielding an incredibly soft crumb and a beautiful crust. The consistent shape makes it ideal for sandwiches and toast, and it stores easily in your Summit Sourdough Bread Bag.

Ingredients

• 750g bread flour (I recommend using Great Plains Strong Bakers Flour for the best results)
• 300g water
• 110g milk
• 150g sourdough starter
• 18g sugar
• 18g fine sea salt
• 100g melted butter, cooled

Pro Tip: Using high-quality bread flour and fine sea salt enhances the texture and flavor of your bread.

Instructions

Step 1: Mix the Dough

1. In the bowl of your stand mixer, combine the bread flour, sugar, and sea salt.
2. Add the water, milk, sourdough starter and cooled melted butter. Using the dough hook attachment, mix on low speed for 6 to 8 minutes until the ingredients are combined.
3. Increase the speed to medium and knead the dough additionally for 2 to 3 minutes, or until it becomes smooth and elastic.  The dough should clean the sides of the bowl.

Step 2: Bulk Fermentation

1. Spray the bowl with a cooking oil to prevent the dough from sticking.
2. Cover with your favorite Summit Sourdough reusable kitchen aid bowl cover, and let it bulk ferment on the counter for 8–9 hours. The dough should grow in size and develop a light, airy texture.  Note:   environmental conditions will determine how much the dough grows in size.

Step 3: Shape the Dough

1. Gently turn out the dough on your counter. Shape the dough into a rectangle, roughly the length of your Pullman pan.   I like to pull and fold my dough into thirds and then roll the dough down along itself.  
2. Roll the dough tightly into a log, ensuring it fits snugly into the pan.

Step 4: Final Rise

1. Place the shaped dough into the Pullman loaf pan, ensuring it fills the pan as  evenly as possible. Cover the pan with its lid.
2. Allow the dough to rise for 2–4 hours, or until it nearly reaches the lid.

Step 5: Bake

1. Preheat your oven to 375°F (190°C).
2. Bake the loaf with the lid closed for 40 minutes. This will create the signature square shape and soft crust.
3. Remove the lid and bake for an additional 5 minutes if you prefer a slightly golden top.
4. Carefully remove the bread from the pan and cool on a wire rack before slicing 2 to 3 hours to prevent the interior of the bread from becoming gummy.

Tips for Success

• Butter Temperature: Ensure the melted butter is cooled before adding it to the dough to avoid killing the sourdough's natural yeast.
• Flour:  Use white high protein content bread flour to ensure strength within your rise, it will prevent the middle of the dough from collapsing.
• Precise Shaping: Rolling the dough tightly ensures even baking and a perfect slice every time.
• Monitor Final Proofing: Be patient during the final rise; over-proofing can lead to a collapsed loaf.

This sourdough sandwich bread recipe is the ultimate choice for bakers who love soft, square-shaped bread perfect for any meal. The Pullman tin ensures a professional-looking loaf that’s as beautiful as it is delicious. Give this recipe a try, and enjoy the satisfaction of baking the perfect sourdough sandwich loaf!