Simple Sourdough recipe for a Pullman Loaf Pan
So I have this big pan that’s 13" x 4" x 4" and makes square slices of bread. It’s nearly twice the size of most bread pans and not a super common size for recipes.
I spent some time doing some math and test loaves to come up with a good, simple sourdough recipe that would work well with it. This is just the recipe & ingredients. It doesn’t include the method of like how many hours to do each step…. I’ll try to take better notes the next few times I bake this and update this post later.
Recipe
Levain
Mix the levain the night before and let it rise overnight.
| Ingredient | Amount | Notes |
|---|---|---|
| Active Starter | 55g | Peaks in 8–10 hours |
| Room Temp Water | 110g | |
| Bread Flour | 110g | |
| Total | 275g | Use 215g for the dough |
Final Dough Mix
| Ingredient | Weight (g) | Baker’s % | Notes |
|---|---|---|---|
| Flour | 610g | 100% | Total Flour: 720g |
| Water | 400g | 70% | 75% hydration |
| Levain (Starter) | 220g | 30% | 15% fermented flour |
| Salt | 18g | 2.5% | |
| Sugar | 35g | 5% | |
| Butter or Oil | 35g | 5% | |
| Total Dough | 1,318g |
Misc Notes
Pan Volume:
- Pullman Loaf pan is 13" x 4" x 4" = 208 in^3
- Bread I’ve been making lately is in a 8.5 x 4.5 x 2.5 pan = 95.6 in^3
- Pullman loaf has 2.15x the volume of the regular bread pan.
Recipe Scaling:
- The loaf pan recipe I’ve been using is ~740g of dough.
- Let’s say 20% of the dough rises above the pan, so only
740g * .80 = 590gof dough fills the volume of the pan
- Let’s say 20% of the dough rises above the pan, so only
- Then scaling up, I’d get
590g * 2.15 = 1,270gtotal of dough?- KA says the pullman pan holds 5-6 cups of flour.
- The recipe would be 700g of flour or
700g / 120g = 5.833 cups✔️
- The loaf pan recipe I’ve been using is ~740g of dough.