Equipment and Time Considerations
You will need a pullman's loaf pan, which is a bread pan with a lid. the reason just tinfoiling a regular cake loaf pan doesn't work is because a pullman's is also considerably deeper and longer that a regular loaf pan, it can fit about a store-sized loaf of bread. which. which it's where the sizing actually comes from, historically.
This is a sourdough recipe so you have to remember to keep your starter well fed AND that the proofing takes considerably longer than anything with instant yeast.
I've modified a bunch of timings throughout the recipe. While your average sourdough boule takes an overnight final proof (making it a 2-day loaf) and your average pullman's loaf recipe takes about an afternoon, this will take about a day's (little under 12 hours give or take) worth of time.
Also note that it is currently around 19C/66F so I've been using my lightly heated oven to keep the dough at decent proofing temps (idk like 70 to 85ish degrees fahrenheit? whatever the equivalent of a sunny window day is). You'll need to figure out your equivalent
Levain
-50ish g active, full hydration starter
-35g whole wheat flour
-35g AP or bread flour
-70g/mL water, lukewarm
Remaining Ingredients (Not doing an autolyse for this one)
-500g/mL water, lukewarm
-35g sugar
-550g AP or bread flour
-200g whole wheat flour
-15-20g salt
-65g butter or margarine, plus some reserved
Prepare the levain by mixing all ingredients together in a glass jar (i reuse an old jam jar), covering top with cling wrap, and leaving somewhere warm-ish for about 4 hours. You'll know it's ready when it's doubled in size and has just begun to fall
If you're using a stand mixer, pour your active levain into it. (any other large bowl will do if you're doing hand mixing). Add the sugar and the water to the levain, mixing together.
Let sit for 15-20 min. (I do this to encourage a bit of rapid growth in the yeast, it ups the culture's concentration and takes a bit of the acrid sour out of the flavour profile)
mix in remainder of the ingredients, flours, salt, butter/margarine. If you're using a stand mixer, have it go for about 5 min on the lowest setting. I run mine longer, but I'm using my roommate's old model so the lowest setting is slower. If kneading by hand I would say about 10 minutes or so, and since this is a wet dough, the slap and fold method is probably the way to go.
transfer back to the bowl and cover with plastic wrap, place in a proofer/warm area.
Now it's time for initial proofing and series of stretch and folds. Wait a half hour, then do a stretch and fold. Repeat this cycle three times so you're stretching and folding a total of 3 times. (30min>S&F>30min>S&F>30min>S&F>30min)
Take your pullman's loaf pan and butter/margarine the bottom and sides
heavily flour a surface of choice. Scrape the dough out and let the dough rest on the counter for about 20 minutes
using a floured bench scraper,burrito fold the dough into a loaf shape (roll in sides first, then roll the long way) and transfer to the buttered loaf pan.
Let that rest in the pan for 10 minutes, then preheat the oven on bake at about 375F. The loaf should be out in the open with no lid for at least 20 minutes, otherwise it'll be too wet for the bread lame to score. (You also have the option of fridging the entire pan with a rice flour coated dish towel to get the same drying effect, but idk what the timeline'd look like for that)
lightly sprinkle some more flour onto the top of the loaf and score bread to your liking.
bake with the lid on for 40 minutes, then slide the lid off, raise temp to 425F and swap to broil setting (we want the heat coming from up top now) for about 15 minutes
cool bread off on rack and enjoy!!!!!!!
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