If you are looking for the PERFECT sourdough sandwich bread, look no further. This recipe is simply the best. A thin, sturdy yet soft crust, tender delicate crumb with wonderful flavor and ALL the health benefits of sourdough. Get ready to gather up your favorite sammy toppings, feed that sourdough starter and let’s make a the BEST loaf of Pullman sandwich bread.
This post may contain Amazon Affiliate Links, which means I make a small commission at no extra cost to you. See my full disclosure at homemakingwithoutfear.com. Furthermore as an Amazon Associate, I may earn from qualifying purchases.
“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.”
The poet Robert Browning
I’m pretty sure Robert was talking about this Pullman Sourdough bread recipe. . .I mean it is down right heavenly. If you have had sourdough bread before and found it to be . . . “too tough, too chewy, too sour or too thick a crust” for your liking then I challenge you to make this sourdough loaf in the Pullman Pan and let me know what you think.
This baking method ensures the sandwhich loaf comes out with a THIN, soft, tastey crust. The crumb in this bread is closed so no sammy toppings get away. The sour flavor can easily be adjusted too your liking. If you LIKE the flavor of a more sour bread, then simply allow your dough to bulk ferment longer.
https://amzn.to/3ZxM1XL
https://amzn.to/3MU9PgZ
The longer you bulk ferment before shaping, proofing and baking, the more sour the bread flavor. I regularly mix up triple batches of this dough in a large container, let it double at room temp then I put the whole thing in the refrigerator to SLOW the process down and allow me to bake a fresh batch of sourdough whenever we need our daily bread.
Why is loaf called a “Pullman” loaf or “Pullman Pan”?
The Pullman loaf pan was actually made popular by the Pullman train company who used these economical “space saving” pans in their train car kitchens. They could store and stack way more pans than the traditional tapered, short, open pan. Isn’t it fun that these loaf pans even resemble train cars?
The Pullman loaf, while made popular by the Pullman Company was actually made as early last the 18th century by European bakers. Called the Pain de Mie by French bakers, this loaf happens to also make the best croutons and French toast.
Need the PERFECT sandwich bread but don’t like or want to bake with sourdough?
The Pullman Pan can be used to bake all kinds of bread. In fact, my Traditional White Bread (aka “speedy roll dough) is made using commercial yeast. It mixes up easily, with a 30minute to 1 hour initial proof before shaping, resting for 30mins and baking.
I find the perfect bake time and temp for the 12×4 inch Pullman pan to be 375 degrees Fahrenheit for 40mins. This ensures the bread is baked through but the crust is only LIGHTLY BROWN, soft and full of melt in your mouth flavor.
Tips for making this truly the BEST sandwich loaf:
Allow your dough to rise initially aka bulk ferment in a WARM place (around 110 degrees F if possible ) for 4-8 hours when using this sourdough recipe. At that point dough should be doubled and bubbly.
After bulk fermentation, carefully stretch your dough into a 12×12 inch rectangle and roll it tightly (cinnamon roll style) before placing it in your oiled or buttered Pullman pan.
For the second rise aka “proofing”: do this in the Pullman pan at room temp for 2-4 hours until slightly poofed (doubling probably won’t happen) – OR – you can choose to COLD PROOF your loaf by placing the pan in the refrigerator. Just remove your cold Pullman pan and cold dough, score and bake when you want to. You don’t even have to wait for the dough to warm. Bake the cold proofed dough it right out of the refrigerator.
Score the top of the loaf before baking: with a bread lame or sharp knife, right down the center (approx 3/4 inch deep) right before closing the lid and popping it in the oven. This helps the loaf expand (and not blow out.)
Expect a good oven spring! Because of the lidded Pullman pan, a good amount of steam will cause a nice “oven spring” and bread should expand to fill the full loaf pan.
Don’t overbake. The crust should be light brown and sturdy yet soft.
Wait until cooled to slice. Warm bread is sure delish but waiting until cooled to slice will ensure a more sturdy slice.
Use ACTIVE starter: I have made this recipe using sourdough discard in place of active starter and it DOES work but I do get a better, loftier loaf when using ACTIVE starter.
Mix your dough in the morning: I know sourdough and the timing of everything can intimidate some people. The best way I have found to have a FRESH batch of bread is to mix my dough the morning BEFORE I want to bake. This means you must feed and activate your starter at least the evening before this.
Here is the sourdough schedule I like to use for the Pullman Loaf:
DAY 1 – Before Bed: Feed your starter and allow it to become active and bubbly
Day 2 – 8-10:00am: Using active starter, mix your dough in the morning. Then, allow dough to bulk ferment most of the day. Approx 8 hours at room temp. Proofing will happen faster the warmer the dough is kept. I like to proof at 110 degrees F in my proofing oven but a warm spot next to a stove works fine.
Day 2 – 4-6:00pm: Shape your loaf that evening/night of the same day and put it in the Pullman pan with the lid on on and pop the whole thing in the refrigerator to slowly “cold proof” overnight.
Day 3 – The next morning: Remove the cold Pullman pan from the refrigerator, preheat oven to 375 degrees, score the loaf and pop it right in the oven to bake for 40 mins. You don’t even need to let your cold proofed dough warm up!
Of course you can adjust this schedule to meet your own unique schedule and needs! Just know there is flexibility here. CONFESSION – I have even skipped feeding my started and used “sourdough discard” in place of active starter and this recipe works just fine. You may need a longer first rise BUT it will work as long as your starter is well established, meaning has been proven to bake great breads!
How to store the Pullman Sourdough Sandwich bread for the BEST shelf life:
Wrap your cooled loaf in a bread bag or plastic wrap or even a Tupperware type container.
Store in the refrigerator and slice as needed to maintain freshness. I sometimes pre-slice my bread but it does stay fresher longer if you slice as needed.
Baked loaves can also be wrapped in plastic wrap and frozen. They thaw nicely and taste great!
This recipe is wonderful for BATCH PREPPING your bread.
BIG BATCH BAKING: This recipe can easily be doubled or even tripled. Use the gram measurements for best accuracy and result. Store the dough in the refrigerator after bulk fermentation. When ready to bake a loaf, weigh out approximately 1250 grams of cold dough, stretch, shape, place in pan and let rise for 2-3 hours until slightly puffed before baking. ((If your dough is shaped and cold proofed right in the Pullman Pan, you can even skip letting it rise after pulling it out of the refrigerator. Just score and place the cold Pullman Pan in your preheated oven!))
I often make a triple batch and store the bulk dough in a large restaurant style food container with the lid on, in my extra refrigerator. When I want a fresh loaf of bread, I measure out a chunk. Then I stretch and shape it, place in my loaf pan and allow to final proof or rest for a couple hours before scoring and baking as I normally would with a fresh loaf.
If you prefer to pre-shape your loaves right after the initial bulk ferment, just wrap each one in plastic wrap. Place in refrigerator and when you’d like a loaf of bread, unwrap, place in the Pullman pan. Allow to sit at room temp for a couple hours, score and bake as normal – 375 degrees F for 40 mins. Again if you cold proof your dough right in the Pullman Pan, skip the warm time just go right from fridge to preheated oven. (Score your loaf first of course!)
Here are the ingredients for BEST Pullman Sourdough Sandwich Loaf
1 1/3 cups (175 grams) of whole wheat bread flour*
*If you prefer to use all white flour, you can definitely do that. We really like the flavor and extra goodies found in whole wheat flour.
How to make the dough:
First, measure or weigh active sourdough starter into large mixing bowl. Next, add warm water and mix with fork or whisk until milky.
Now add your melted and cooled oil (OR butter) AND honey (or sugar).
Mix well with fork or whisk, then add white flour and stir until incorporated.
Now add the remaining flour (whole wheat flour) and stir to combine. DON’T worry, your dough will be sticky and shaggy in appearance. Just, cover with plastic wrap or damp towel and let rest for 30 minutes. Moisture will be absorbed as the dough rests and begins to ferment.
After this first 30 minute rest add salt by sprinkling over surface and using your hands to stretch and fold the dough on all sides – stretch up and to the middle of the ball. (Salt improves flavor and structure but can slow down fermentation so that is why it’s add last.)
Now, cover bowl with plastic wrap or damp towel and let sit in warm location for another 30 minutes.
Next, Perform another series of stretch and folds – pulling dough up from the sides and folding over toward the middle – do this until dough has no more stretch to give. If short on time, skip stretch and folds by kneading your dough right after mixing until it is nice and smooth.
Cover with damp towel or plastic wrap and let “bulk ferment” or “long rise” in a warm location overnight or at least 8-10 hours.
Dough should be nearly doubled and bubbly before you are ready to shape and let final proof.
If you have cold proofed your dough but NOT in the Pullman pan, pull it out of the refrigerator, shape, place in the Pullman Pan and allow to warm and proof in a warm location for 4-5 hours or until slightly poofed. (Again, loaf may not double at this point and that is ok.)
If you cold proofed your dough IN the Pullman Pan, just pull the pan out of the refrigerator, score the dough down the middle and move on to baking. No need to allow to warm at all.
Let’s Bake: Preheat oven to 375 degrees F
Using a bread lame or sharp knife, score about a 3/4 inch slice down the length of the loaf, right in the center.
Make sure your lid is on the Pullman pan and that your loaf has been properly proofed.
Bake for 40 mins.
Remove pan and slide lid open to allow to vent/cool for an hour or so before removing from pan and slicing.
Store in bread bag at room temp or in refrigerator and slice as needed for lasting freshness. This loaf also freezes great!
NOTE: This recipe has been formulated to be the perfect size for the 13×4 inch Pullman pan (adjust accordingly for smaller or larger pans)
https://amzn.to/3XTbsSm
What a heavenly loaf of sourdough bread . . .
The Best Pullman Sandwich Sourdough Loaf
Hey there my friends!
We just love baking all kinds of bread around here. In fact there is very few, if any bread products we purchase from the store. Homemade bread is just better in so many ways and once you give it a try it is simple. This Pullman Sourdough Recipe is the one we make THE MOST in our home and we all love it. Don’t be intimidated if you have never made bread before. Start with a tried and true recipe and enjoy the process. Let me know if you make this recipe and I’d love for you to share it and tag me on Instagram!
This post may contain Amazon Affiliate Links, which means I make a small commission at no extra cost to you. See my full disclosure at homemakingwithoutfear.com. Furthermore as an Amazon Associate, I may earn from qualifying purchases.
Click here to pin this Pullman Sourdough Sandwich Bread Recipe for later:
This sourdough loaf made in a pullman pan results in the best sandwhich bread. It is soft and thin - no tough chewy crust here. The crumb is very delicate but sturdy enough to hold all the good stuff. The flavor is wonderful and will become more "sour" the longer you allow it to bulk ferment. Do we even need to mention all the wonderful health benefits of sourdough! Enjoy this one, we sure do.
Measure or weigh sourdough starter into large mixing bowl. Add warm water and mix with fork or whisk until milky.
Add melted and cooled oil (OR butter) AND honey (or sugar).
Mix well with fork or whisk
Add white flour and stir until incorporated.
Add the remaining flour (whole wheat flour) and stir to combine. Dough will be sticky and shaggy in appearance. Cover with plastic wrap or damp towel and let rest for 30 minutes. Moisture will be absorbed as the dough rests and begins to ferment.
After this first 30 minute rest add salt by sprinkling over surface and using your hands to stretch and fold the dough on all sides - stretch up and to the middle of the ball. (Salt improves flavor and structure but can slow down fermentation so that is why it's add last.)
Cover bowl with plastic wrap or damp towel and let sit in warm location for another 30 minutes.
Perform another series of stretch and folds - pulling dough up from the sides and folding over toward the middle - do this until dough has no more stretch to give.
Cover with damp towel or plastic wrap and let "bulk ferment" or "long rise" in a warm location overnight or at least 8-10 hours.
Dough should be nearly doubled and bubbly before you are ready to shape and let final proof.
How to bake using the Pullman Loaf Pan:
After initial bulk ferment, this dough can either be shaped by stretching gently into a 12 x 12 inch square and rolling up (cinnamon roll style) and placing in the Pullman Pan (lid on) for a final proof. - OR - dough can be placed in the refrigerator for an even longer bulk ferment. I have left bulk batches of dough for up to 10 days before shaping, proofing and baking. They will get a bit more "sour" in flavor.
After shaping, either cold proof or warm proof your dough. If wanting to bake within a few hours, proof dough in the Pullman Pan, in a warm (110 degree-ish) location for 2-3 hours or until slightly poofed. (Loaf may not double at this point and that is ok.)
If you have cold proofed your dough in the Pullman pan, pull it out of the refrigerator, score it an bake in as directed. If you cold proofed your dough in a bowl or in bulk container then remove from refrigerator, shape, place in pullman pan and allow to warm FIRST by placing location for 4-5 hours or until slightly poofed. (Again, loaf may not double at this point and that is ok.)
To bake your loaf:
Preheat oven to 375 degrees F
Using a bread lame or sharp knife, score about a 3/4 inch slice down the length of the loaf, right in the center.
Make sure your lid is on the Pullman pan and that your loaf has been properly proofed. (cold proofed IN the Pullman pan or shaped, placed in pan and warm proofed for 4ish hours)
Bake for 40 mins.
Remove pan and slide lid open to allow to vent/cool for an hour or so before removing from pan and slicing.
Store in bread bag at room temp or in refrigerator and slice as needed for lasting freshness. This loaf also freezes great!
NOTE: This recipe has been formulated to be the perfect size for the 13x4 inch Pullman pan (adjust accordingly for smaller or larger pans)
Notes
TIPS for the BEST loaf:
BIG BATCH BAKING: This recipe can easily be doubled or even tripled. Use the gram measurements for best accuracy and result. Store the dough in the refrigerator after bulk fermentation. When ready to bake a loaf, weigh out approximately 1250 grams of cold dough, stretch, shape, place in pan and let rise for 2-3 hours until slightly puffed before baking.
Score the top of the loaf with a bread lame or sharp knife, right down the center (approx 3/4 inch deep) right before closing the lid and popping it in the oven. This helps the loaf expand (and not blow out)
Expect the loaf to "oven spring" and expand nicely and fill the full loaf pan.
Don't overbake. The crust should be light brown and sturdy yet soft.
Wait until cooled to slice.
Store in the refrigerator and slice as needed to maintain freshness.
Baked loaves can also be wrapped in plastic wrap and frozen. They thaw nicely and taste great!
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
This sourdough loaf made in a pullman pan results in the best sandwhich bread. It is soft and thin - no tough chewy crust here. The crumb is very delicate but sturdy enough to hold all the good stuff. The flavor is wonderful and will become more "sour" the longer you allow it to bulk ferment. Do we even need to mention all the wonderful health benefits of sourdough! Enjoy this one, we sure do.
Measure or weigh sourdough starter into large mixing bowl. Add warm water and mix with fork or whisk until milky.
Add melted and cooled oil (OR butter) AND honey (or sugar).
Mix well with fork or whisk
Add white flour and stir until incorporated.
Add the remaining flour (whole wheat flour) and stir to combine. Dough will be sticky and shaggy in appearance. Cover with plastic wrap or damp towel and let rest for 30 minutes. Moisture will be absorbed as the dough rests and begins to ferment.
After this first 30 minute rest add salt by sprinkling over surface and using your hands to stretch and fold the dough on all sides - stretch up and to the middle of the ball. (Salt improves flavor and structure but can slow down fermentation so that is why it's add last.)
Cover bowl with plastic wrap or damp towel and let sit in warm location for another 30 minutes.
Perform another series of stretch and folds - pulling dough up from the sides and folding over toward the middle - do this until dough has no more stretch to give.
Cover with damp towel or plastic wrap and let "bulk ferment" or "long rise" in a warm location overnight or at least 8-10 hours.
Dough should be nearly doubled and bubbly before you are ready to shape and let final proof.
How to bake using the Pullman Loaf Pan:
After initial bulk ferment, this dough can either be shaped by stretching gently into a 12 x 12 inch square and rolling up (cinnamon roll style) and placing in the Pullman Pan (lid on) for a final proof. - OR - dough can be placed in the refrigerator for an even longer bulk ferment. I have left bulk batches of dough for up to 10 days before shaping, proofing and baking. They will get a bit more "sour" in flavor.
After shaping, either cold proof or warm proof your dough. If wanting to bake within a few hours, proof dough in the Pullman Pan, in a warm (110 degree-ish) location for 2-3 hours or until slightly poofed. (Loaf may not double at this point and that is ok.)
If you have cold proofed your dough in the Pullman pan, pull it out of the refrigerator, score it an bake in as directed. If you cold proofed your dough in a bowl or in bulk container then remove from refrigerator, shape, place in pullman pan and allow to warm FIRST by placing location for 4-5 hours or until slightly poofed. (Again, loaf may not double at this point and that is ok.)
To bake your loaf:
Preheat oven to 375 degrees F
Using a bread lame or sharp knife, score about a 3/4 inch slice down the length of the loaf, right in the center.
Make sure your lid is on the Pullman pan and that your loaf has been properly proofed. (cold proofed IN the Pullman pan or shaped, placed in pan and warm proofed for 4ish hours)
Bake for 40 mins.
Remove pan and slide lid open to allow to vent/cool for an hour or so before removing from pan and slicing.
Store in bread bag at room temp or in refrigerator and slice as needed for lasting freshness. This loaf also freezes great!
NOTE: This recipe has been formulated to be the perfect size for the 13x4 inch Pullman pan (adjust accordingly for smaller or larger pans)
Notes
TIPS for the BEST loaf:
BIG BATCH BAKING: This recipe can easily be doubled or even tripled. Use the gram measurements for best accuracy and result. Store the dough in the refrigerator after bulk fermentation. When ready to bake a loaf, weigh out approximately 1250 grams of cold dough, stretch, shape, place in pan and let rise for 2-3 hours until slightly puffed before baking.
Score the top of the loaf with a bread lame or sharp knife, right down the center (approx 3/4 inch deep) right before closing the lid and popping it in the oven. This helps the loaf expand (and not blow out)
Expect the loaf to "oven spring" and expand nicely and fill the full loaf pan.
Don't overbake. The crust should be light brown and sturdy yet soft.
Wait until cooled to slice.
Store in the refrigerator and slice as needed to maintain freshness.
Baked loaves can also be wrapped in plastic wrap and frozen. They thaw nicely and taste great!
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
Who doesn't love a warm, fluffy, flaky, melt-in-your-mouth biscuit? These old fashioned biscuits are just the ones to satisfy your or any biscuit lover's craving. I especially love this recipe...
This Rustic Sourdough Boule Recipe is baked in a dutch oven. It is super simple to put together and the result is a beautiful non-fussy artisan looking loaf. Score your bread to make it as fancy or...
These Cast Iron Flatbreads are so delicious and super easy to put together for a weeknight meal. Use my 5 ingredient yeast French Bread Dough to make them or in a pinch use store bought frozen bread...
STOP! This really is the BEST Zucchini Bread recipe you'll ever need. It is moist but not gummy, soft but crisp on edges, sweet but not too sweet - let's just say it's perfect. AND here is why. . ....
Are you looking for the BEST Gluten Free, Low Carb or Keto Friendly idea for cauliflower bread slice or pizza crust replacement? STOP HERE . . . this really is a simple recipe. Simple to put...
Sourdough, how I love thee! So many people have jumped on the sourdough bandwagon in the last few years. Have you? Do you find it complicated? Maybe annoying? Possibly wasteful to keep a sourdough...
You do not have to bake homemade bread or really to cook at all to be a Homemaker but there is NOTHING quite like the aroma and flavor of fresh bread. With grocery stores shelves not exactly...
Sourdough bread-making, an old fashioned skill, saw a resurgence in 2020 when grocery stores became suddenly empty of most bread products. I have been making sourdough bread for years now. After...
Oh my goodness!!! This honey whole wheat bread is so so good. It is slightly sweet, earthy, nutty moist and DELISH! I am partial because I would eat moist whole wheat over white bread any day . . ....
Over the next weeks I will be sharing the BEST tried and true bread recipes. I love bread and so does my family but in order to make it to the "best of the best" list it has to have it ALL . . ....
