Pullman Sourdough Sandwich Loaf

Instructions:

Mix all ingredients except flour and butter in the bowl of a stand mixer.  Slowly add flour to the dough 1 cup at a time until the dough is sticky but workable.  Knead the dough for at least 5 minutes until it’s smooth but still sticky.  It should not be firm dough.  Gradually add pieces of butter, mixing between additions until butter is incorporated.  (If the dough is too sticky to work with even after adding the required amount of flour, cover it and let it rest for 30 minutes before trying again, instead of adding more flour.)

Place the dough in a large greased/oiled bowl or baking bucket or it’s a small enough batch you could leave it in your Bosch or ANK bowl.  Cover the dough and let it bulk ferment (rise) for 8-12 hours at room temperature/in a warm place (75-85 degrees F) until double in size.  (This will take longer if your home or counter top is cool.   I use the Bake House proofing mat to maintain a consistent temperature or to speed things up a bit.  Butter (not spray) the bottom, sides and underside of the lid of the 13-inch Pullman Pan.  Shape dough into a log shape, keeping it tight as you roll it towards you.  Seal the ends.  Place dough in the Pullman pan seam side up, put the lid on for final rise.  (I prefer seam side down, covered loosely with sprayed plastic wrap and leave the lid off while rising.)  Once the dough is about ½ in away from the top of the pan, preheat the oven to 375 degrees F.  Once the oven is preheated, bake with the lid ON for 35 minutes.  After removing from the oven, pull the lid back a little bit to allow the bread to begin cooling.  The internal temperature of the bread should be between 170-180 degrees F, as it will continue to cook a bit more in the pan.  After 30 minutes, turn the bread out onto a wire rack and allow it to cool completely before slicing.

This bread stores well for about 5 days at room temperature.  It also freezes well.