Tiffany Haney
Sourdough bread is a popular dish, but can you bake it in a Pullman pan? The answer is yes, and it's a great way to get square slices of bread perfect for sandwiches. The Pullman loaf is an iconic American sandwich bread, baked in a straight-sided pan with a lid, resulting in a thin crust and soft, fluffy interior. To bake sourdough in a Pullman pan, you'll need to shape the dough into a cylinder and place it in the pan with the seam side down. After letting the dough rise, you can bake it in the oven with the lid on, resulting in a delicious loaf of sourdough bread with a unique shape.
| Characteristics | Values |
|---|---|
| Baking temperature | 375°F-485°F (190°C-251°C) |
| Baking time | 35-45 minutes |
| Baking pan | Pullman loaf pan |
| Baking pan size | 9x4-inch, 9x5-inch, 10x5-inch, 13x4-inch |
| Baking pan preparation | Spray with olive oil non-stick spray, grease with butter, or use plastic wrap |
| Dough preparation | Stretch into a rectangle, roll into a cylinder, place in pan seam side down |
| Dough proofing time | 2-6 hours |
| Dough proofing method | Cover with lid, or plastic wrap, or retard overnight in the refrigerator |
| Dough proofing temperature | Room temperature |
| Dough proofing completion | Dough rises to within an inch of the top of the pan |
| Dough hydration | 75%-100% |
| Dough ingredients | Flour, water, salt, sourdough starter, eggs, butter, olive oil |
| Dough shaping | No complicated shaping required |
| Dough scoring | Not required |
| Dough folding | Fold 3 times in the first 90 minutes |
| Dough fermentation | 4-24 hours |
| Dough storage | Freeze in plastic wrap |
Explore related products
What You'll Learn
Dough preparation and shaping
To prepare the dough, mix the ingredients with a dough hook on a stand mixer for 10 minutes. Initially, the dough will appear "too wet", but as the dough hook works, it will strengthen and take shape through bulk fermentation. Transfer the dough to a large ceramic or glass bowl, cover it, and set it in a warm place for about 3 hours. During this time, perform at least three "stretch and folds" at 30-minute intervals. Building gluten through these "stretch and folds" will improve the dough's structure.
After bulk fermentation, the dough should have risen by about 40% in volume, exhibiting a smooth and elastic texture, with bubbles on top and a domed edge. If these signs are absent, allow the dough a little more time. Then, using a bench scraper, divide the dough in half and pre-shape each piece into a moderately tight round. Leave the dough uncovered for 30 minutes to relax before shaping it.
To shape the dough for a Pullman pan, flatten it into a disc and stretch it into a rectangle slightly smaller than the length of the pan. Knock out most of the air to prevent airy bubbles in the bread. Then, roll the rectangular dough into a cylinder and place it into the greased Pullman pan with the seam side facing down. Cover the dough with the Pullman pan lid and let it proof for 3-6 hours in a warm place, or until it rises to almost the top of the pan.
For a large 13-inch Pullman pan, a different shaping technique is recommended. Divide the dough into three equal-sized balls and shape them tightly. Then, place them into the pan side by side. This shaping method helps prevent sagging or collapsing during baking.
Simmering Success: The Art of Crafting Hot Pot Beef
You may want to see also
Explore related products
Proofing and oven temperature
Proofing is an essential step in the sourdough-making process. After shaping the dough, cover it with the Pullman pan lid and let it proof or rise for 3 to 6 hours at room temperature, or until it gets close to reaching the top of the pan. The dough should be risen almost to the top, about half an inch below the rim. This final rise can also be done in a proofing box. If the dough has risen too high, you can gently press it down or bake without the lid. Alternatively, you can let the dough proof to almost its full extent to get a nice domed top on your bread.
For the oven temperature, preheat your oven to between 375°F and 425°F for at least 30 minutes. The higher temperature of 425°F is more suitable for those whose ovens don't reach high temperatures consistently. Place the dough in the middle rack of the oven with the lid securely on top of the pan. Baking with the lid on for the first 20 to 35 minutes helps trap steam, resulting in a lightly crisp and thin crust. After this initial bake, remove the lid and continue baking for another 25 minutes at 350°F. The total bake time should be around 45 minutes to one hour.
It is important to note that the baking time and oven temperature may vary slightly depending on the recipe and the size of your Pullman pan. Some recipes recommend baking at 400°F for 50 minutes, while others suggest a lower temperature of 392°F for the entire bake. Adjustments may also be necessary if you are using a fan-forced oven, in which case you should reduce the temperature by 20°C.
To check if your sourdough is done, remove the pan from the oven and take off the lid. Transfer the bread to a wire rack and use a probe thermometer to check its internal temperature, which should be around 170°F to 190°F. If the bread is golden brown and has reached the desired internal temperature, it is fully baked and can be left to cool. If it looks pale or the temperature is below 190°F, return the bread to the oven without the lid and bake for an additional 5 to 10 minutes before checking again.
Making Paneer with Half and Half: Is It Possible?
You may want to see also
Explore related products
Baking time and temperature
When baking sourdough in a Pullman pan, there are a few key considerations to keep in mind regarding baking time and temperature. Firstly, the dough preparation and proofing time will vary depending on the temperature of your dough proofing environment and the strength of your sourdough starter. A weaker starter may require a longer proofing time, which can affect your overall baking timeline.
Secondly, the baking temperature will depend on whether you use a fan-forced oven or a conventional oven. For a fan-forced oven, it is recommended to reduce the temperature by 20° compared to a conventional oven. For a conventional oven, preheat to 375°F to 400°F, and for a fan-forced oven, adjust the temperature accordingly.
Once your oven is preheated, it's time to bake your sourdough. Place the dough in the Pullman pan with the seam side down, and keep the lid on during baking. The lid helps trap steam, ensuring a lightly crisp and thin crust. Bake for 35 to 45 minutes with the lid on.
After the initial baking period, you may need to adjust the temperature and bake for an additional 5 to 25 minutes without the lid. This step depends on the desired colour of your loaf and the internal temperature reached. The internal temperature of the loaf should be between 170°F and 190°F (77°C to 82°C or close to 200°F, according to another source). If the bread looks pale or the internal temperature is below the desired range, return the bread to the oven without the lid and bake for a few more minutes.
Finally, once your sourdough Pullman loaf is baked to perfection, remove it from the oven and let it cool. Transfer the bread to a wire rack and allow it to cool completely before slicing. This cooling process is essential, as it helps the bread set and prevents it from crumbling when sliced.
The Perfect Brownie: Getting Them Out Intact
You may want to see also
Explore related products
Cooling and storage
Once your sourdough Pullman loaf is baked, there are a few important steps to follow to ensure it cools and stores properly.
Firstly, it is important to allow the bread to cool completely before slicing into the loaf. Transfer the loaf from the pan to a wire rack and let it cool for at least one hour. This allows the steam to escape and the bread to set, resulting in a better texture and easier slicing.
After the loaf has cooled, it is ready to be sliced. A good bread knife is recommended for easy and even slicing.
In terms of storage, this type of sourdough bread can be stored at room temperature in an airtight container for up to 5 days. It can also be refrigerated for 7-9 days or frozen for longer-term storage. Freezing the bread is a great option if you have baked in batches or have a smaller family, as it freezes incredibly well.
Additionally, it is worth noting that some bakers experience issues with their loaves collapsing as they cool when baked with the lid on. If this is a concern, you may want to consider baking your sourdough Pullman loaf with the lid off.
Overall, the cooling and storage process for a sourdough Pullman loaf is straightforward and will ensure your bread stays fresh and delicious for as long as possible.
Tefal Pans: Scratch Safety Concerns
You may want to see also
Explore related products
$29.99 $33.99
$16.99 $22.99
Recipe variations
There are several ways to vary your sourdough Pullman loaf recipe. For example, you can add ingredients to the dough, such as eggs and butter for a richer loaf, or cinnamon and sugar for a cinnamon-raisin bread. You can also experiment with different types of flour, such as whole rye and wheat, or barley malt powder for a darker crust.
Another way to vary your sourdough Pullman loaf is to try different proofing and baking techniques. For example, you can retard the dough overnight in the refrigerator before proofing to develop a more sour flavor. Alternatively, you can try baking with the lid off to allow the dough to rise and expand during baking, resulting in a higher loaf.
Additionally, you can adjust the hydration level of your dough to make it easier to work with, especially if you're adding other ingredients like butter or cinnamon-sugar. Sourdough sandwich bread recipes often use high-hydration dough, but reducing the water content slightly can make the dough less sticky and easier to roll out and shape.
Finally, you can vary the size of your loaf by scaling the amount of flour used. For instance, one source suggests using 500g of flour for a smaller loaf, while another uses a large batch of 1000g of active sourdough starter to make four loaves. Adjusting the ingredient quantities proportionally will allow you to make larger or smaller batches as needed.
Transmission Oil Pan: Change Frequency and Best Practices
You may want to see also
Frequently asked questions
Yes, you can bake sourdough in a Pullman pan. The Pullman pan will give you a rectangular loaf with uniform slices, a thin crust, and a soft and fluffy interior.
First, shape your dough by stretching it into a rectangle and then roll it up. Place the shaped dough in a greased Pullman pan with the seam side down. Put the lid on the pan and let the dough rise for 2 to 4 hours at room temperature. Preheat your oven to 375°F to 400°F and bake with the lid on for 35 to 45 minutes. After removing the bread from the oven, let it cool for at least 30 minutes before slicing.
If you want a more sour flavor, you can retard the dough overnight in the refrigerator and proof it the next day. You can also add a tablespoon of olive oil to the dough for a softer loaf. Additionally, if you want to avoid a sticky dough, you can lower the hydration level by holding back 50 grams of water.
