Sourdough Pain de Mie (Pullman Bread) Recipe

Sourdough Pain de Mie (Pullman Bread) Recipe

from farmhouseonboone.com
65 min

With a perfectly square shape, sourdough Pain de Mie is great as the ends of your favorite sandwich. This sandwich loaf has a thin crust and soft interior.

Ingredients

  • 6 tablespoons butter softened (84 g)
  • 1 tablespoon sugar (12 g)
  • 1/2 tablespoon salt (7 g)
  • 3/4 cup sourdough starter (170 g)
  • 1 cup water (236 g)
  • 1 cup milk (244 g)
  • 5 1/2 cups all purpose flour (770 g)

Directions

  1. 1

    In the bowl of a stand mixer, add all of the ingredients. I typically will add the flour last so I can adjust the amount as needed.

  2. 2

    Using a dough hook attachment, knead the dough in the mixer until it is smooth and elastic. You will know it is ready once it pulls away from the sides of the bowl and passes the windowpane test. This may take about 10 minutes or more.

  3. 3

    Allow your dough to bulk rise in a large bowl covered with a lid or plastic wrap for 10-12 hours in a warm place.

  4. 4

    Shape your dough by gently stretching it into a rough rectangle until it is about 13 inches long. Roll it up and place the shaped dough in the Pullman pan seam side down. If your pan is not nonstick, spray it with an olive oil nonstick spray or grease it with butter.

  5. 5

    Put the lid on the pan and let your dough rest for about 2 to 4 hours at room temperature. The dough should rise to within about an inch of the top of the pan.

  6. 6

    Preheat your oven to 375 F.

  7. 7

    Bake with the lid on for 45 minutes.