Sourdough Pain de Mie (Pullman Loaf)

Sourdough Pain de Mie (Pullman Loaf) ingredients

• 120 g Active Sourdough Starter
• 250 g Warm Milk (90-95°F / 32-35°C)
• 30 g Granulated Sugar
• 40 g Unsalted Butter (melted, cooled)
• 450 g Bread Flour
• 9 g Fine Sea Salt
• 1 tsp Vegetable Oil (for pan)

How to make Sourdough Pain de Mie (Pullman Loaf)

1. **Combine Wet Ingredients:** In the bowl of a stand mixer, whisk together 120g active sourdough starter, 250g warm milk, 30g granulated sugar, and 40g melted and cooled unsalted butter until uniform.
2. **Add Dry Ingredients:** Add 450g bread flour and 9g fine sea salt to the wet ingredients. Attach the dough hook and mix on low speed until a shaggy dough forms, about 2-3 minutes.
3. **Knead the Dough:** Increase the mixer speed to medium-low and knead for 10-12 minutes, or until the dough is very smooth, elastic, and pulls away cleanly from the sides of the bowl. It should pass the windowpane test, stretching very thin without tearing.
4. **First Bulk Fermentation:** Transfer the dough to a lightly oiled clean bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it bulk ferment at room temperature (70-75°F / 21-24°C) for 6-8 hours, or until it has roughly doubled in size.
5. **Prepare the Pullman Pan:** Lightly grease the inside of a 13x4x4-inch (33x10x10 cm) Pullman loaf pan, including the lid, with 1 tsp vegetable oil or baking spray.
6. **Shape the Dough:** Gently turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a rectangle roughly the same width as your Pullman pan and about 10-12 inches (25-30 cm) long. Tightly roll the dough into a log, starting from one of the shorter ends. Pinch the seam closed securely.
7. **Second Proof (in Pullman Pan):** Carefully place the dough log, seam-side down, into the prepared Pullman pan. Place the lid securely on top, leaving a gap of about 1 inch (2.5 cm) for the dough to rise slightly before closing completely. Let the dough proof at room temperature for 3-5 hours, or until the dough just touches the lid when you gently slide it open to check. Alternatively, cold proof in the refrigerator overnight (8-12 hours) and allow to warm up at room temperature for 1-2 hours before baking.
8. **Preheat Oven and Bake:** Preheat your oven to 400°F (200°C) with a rack in the middle position. Once the dough has sufficiently proofed, slide the lid completely shut on the Pullman pan.
9. **Initial Bake:** Bake the loaf in the preheated oven with the lid on for 25 minutes. This creates the signature square shape and helps develop a soft crust.
10. **Finish Baking:** After 25 minutes, carefully remove the lid from the Pullman pan. Continue to bake for another 15-20 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
11. **Cool Completely:** Remove the pan from the oven. Immediately remove the loaf from the Pullman pan and transfer it to a wire rack to cool completely for at least 2-3 hours before slicing. This ensures the crumb sets perfectly and prevents gumminess.

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