Rich's Go To Sourdough Bread
(13" Pullman pan version)
(13" Pullman pan version)
makes 1 loaf
Prep Time
20-30 minutes; spread over 11-12 hours
Cook Time
50 minutes
Total Time
19-30 hours
Using a Pullman pan will give you a more uniform loaf with a soft crust, ideal for sandwiches and toast. This easy, no-fuss sourdough recipe is perfect for beginners and seasoned bakers alike. By using simple all-purpose flour, you’ll get a wonderfully crisp crust, a soft, airy crumb, and that signature tang—without any special tools or ingredients. Whether you’re new to sourdough or a pro seeking a reliable daily loaf, this recipe is a crowd pleaser that consistently delivers delicious, bakery-quality results every time!
100g sourdough starter (fed)
300g water
450g all-purpose unbleached flour
10g salt
Feed Starter: Feed your sourdough starter and let it sit for 5-6 hours until it's bubbly and active.
Mix Dough:
In a large bowl, combine 100g of your fed starter, 300g of water, 450g of flour, and 10g of salt.
Stir until everything is fully incorporated.
Rest & Fold:
Perform a series of stretch-and-folds to develop the dough’s structure:
First set: Stretch and fold 8 times around the bowl. Rest 30 minutes.
Second set: Stretch and fold 4 times. Rest 30 minutes.
Third set: Stretch and fold 4 times. Rest 30 minutes.
Fourth set: Stretch and fold 4 times.
Bulk Fermentation: Let the dough rest for 3.5 hours until it’s expanded and airy (roughly doubling in size)
Shaping:
Gently stretch and fold the dough 4 times to help degas it slightly, and release it from the edges of the bowl
Flour your work surface
Place it on the floured surface
Fold the dough upwards working in a circle around the dough, such that the floured bottom of the dough now surrounds the sticky interior
Flip the dough using a bench scraper
Stretch and shape the dough into a tight ball by cupping, pulling, and spinning it.
Cover the dough with a towel and let it rest for 30 minutes.
Shaping for Proofing: Pullman pans require tight shaping to ensure the dough fills the pan evenly. After your final shaping, roll the dough into a log that fits the length of the pan.
See the following video for shaping tips: https://youtu.be/6zW9LX9ALSI?t=580
Cold Proofing:
Place the dough in the greased or parchment-lined Pullman pan. Cover the pan with plastic wrap or the lid to prevent the dough from drying out.
Refrigerate the pan overnight or for 8-12 hours (if your fridge is on the cooler side, you may need a longer proof of 12–18 hours), until it rises just below the lip of the pan (if using the lid) or slightly above (if baking lidless). Cold proofing deepens flavor and improves structure.
Decide if you want to use the lid
Using the lid creates a uniform, square loaf perfect for slicing. For this, make sure the dough fills no more than 2/3 of the pan during shaping to leave room for expansion.
Without the lid, the loaf will dome slightly, creating a more rustic appearance.
Baking:
If the dough hasn’t risen fully in the fridge, let it rest at room temperature for 30–60 minutes before baking.
With Lid
Preheat your oven to 375–400°F (190–200°C)
Bake for 35–45 minutes with the lid on
No Lid
Preheat your oven to 450°F (230°C)
Bake for 20 minutes
After 20 minutes, reduce the oven temperature to 425°F (220°C) and bake for an additional 20 minutes, or until the crust is golden and crispy.
Cool: Allow the bread to cool completely for several hours before slicing or freezing.
Watch the Dough, Not the Clock: The dough should rise to about 1/2–2/3 of the pan height for a lidded loaf (or slightly higher for a lidless loaf) before baking. If it hasn’t risen enough in the fridge, give it extra time at room temperature.
Bake Straight from the Fridge: Baking cold dough helps preserve structure and promotes a better oven spring.
The dough’s hydration (~70%) should work well for a Pullman pan. If the dough feels too sticky during shaping, a slightly lower hydration (e.g., 65%, by reducing water by ~20–30 g) can make it easier to handle.
If you do not have time for cold proofing, you can proof on the counter. It will take 2–4 hours at room temperature.
Consider adding a Autolyse step where, before adding the starter and salt, you add the water and flour together, cover and let it rest for 30-60 minutes. This step helps the flour hydrate and for more gluten to develop.
Experimenting with a blend of all-purpose and bread flour (e.g., half and half) can give you more structure than pure all-purpose, but still a softer, more approachable crumb than pure bread flour (i.e. the best of both worlds)
Freezing the bread lowers the Glycemic Index and slightly reduces the calories. Toasting the bread partially breaks down the gluten and makes it more easily digestible.
Shaping techniques for a round loaf: http://youtu.be/7suBiDyRzYs?si=dlrv0D3WgMJ-jik5
If the loaf is frozen, or becomes stale, you can refresh the bread using the following steps:
Bring the loaf to room temperature (if frozen)
Run the loaf (or a large piece) briefly under cold water. Aim for a thin, even coating of water—too much can make the crust gummy.
Running bread under a steady stream of water might seem odd at first, but it rehydrates the crumb nicely. Just make sure you don’t soak it—think of it more like a quick pass under water.
Place the bread directly on the oven rack or on a baking sheet.
Bake at 350°F (175°C) for about 5–10 minutes, depending on the loaf size and your desired crispness. (I've gone as long as 30 minutes in some cases)
You’ll know it’s ready when the crust feels crisp again and the interior is soft and warm.
Remove the bread from the oven and let it sit for a few minutes before slicing or serving. This helps redistribute moisture and prevents steam from escaping too quickly.
Serving Size: 1 slice
Servings Per Recipe: 12 slices
Calories: ~152 kcal (~8% DV)Protein: ~4.3 g (~9% DV)Carbs: ~31.8 g (~12% DV)Fiber: ~1.1 g (~4% DV)Fat: ~0.4 g (<1% DV)*Percent Daily Values are based on a 2,000 calorie diet.
#sourdough #starter
https://youtu.be/-Kstk0C3m8M?si=A550djzftKieJGNq