03/17/2026
My family loves this sourdough sandwich bread! I make it 2 or 3 times a week and it makes a very large loaf
300 grams active sourdough starter
630 grams All-Purpose Flour
340 grams warm water
57 grams unsalted butter room temperature (*see note)
50 grams honey
42 grams powdered milk
15 grams salt
6 grams instant yeast
Instructions
Mix and then knead together all of the dough ingredients, including the sourdough starter, to make a smooth, supple, and slightly sticky dough. You may need to add ½-1 cup extra flour. I use my stand mixer with dough hook and knead for 8-10 minutes.
Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, until doubled in size. Prepare the pullman pan by greasing both the pan and the lid.
Once the dough has doubled, it is ready to be shaped! Lightly grease a surface and spread the dough into a rectangle with the length being the same size as the length of the pan. Roll the dough lengthwise and place it in the prepared pan. Putting the lid on the pullman pan will create a square loaf. Leaving the lid off will create a mushroom or dome top.
Let the shaped loaf rest another 1-2 hours. When the dough is ½ to 1 inch below lid, preheat the oven to 375°F.
Bake the bread for 45 to 50 minute. I take the lid off after 20 minutes of baking. The internal temperature of the loaf should be about 200°F. Remove the loaf from the oven, and turn it out of the pan onto a rack to cool. Let it cool completely before slicing.
