I am a grandma and I have baked many regular loaves of bread but never tried sourdough until now. I tried this recipe for my first bake with the discard and it turned out so good. Thanks for posting this video, great instructions for someone just starting out.
A pullman pan was first used on the trains because it made a square loaf which conserved space when stacked in the small "kitchens" on the dining cars. Just a little historical FYI. I have a Lloyds pullman pan both sizes. Their website discusses your options as to coatings that you can purchase on the pans. Well worth the extra money.
@@bblbear9333 It’s very interesting! I actually used to work next to the former Pullman company and last year I went to the new historical museum that they are building up.
Thank you for this recipe. I got the 13x4x4 (on sale:) pan instead of the 9x4x4. Do you have suggestions on how to increase which of the ingredients to fill the larger pan?
I just used the 1:44 ratio and it worked fantastic...so for the larger Pullllman pan (13") I did: 576 flour 144g water 179 milk (I used cashew milk) 288 starter 72g melted butter 36g sugar 14g salt
Grant, are there any negatives to refrigerating the dough after it is shaped and in the loaf pan? Thank you for sharing your recipes and your teachings on sourdough baking. I have learned a lot from you!
@naswaffo I waited too late also, after putting in pullman, I refrigerated overnight. Got it out the next morning. Let it rise for about 5 hours and baked. It turned out beautiful. Wish I could post a pic
Can you possibly suggest what changes you would make to this recipe for a 12” x4” x4” Pullman pan, if any? Sure would help as I really like this recipe otherwise
Well I just noticed you answered this already. Just want to add that I finally decided on a factor of 1.33 and this first loaf turned out great. This is a most delicious sandwich bread. I really have to find some willpower to not try and eat the whole loaf. The toast with real butter and my homemade jelly is amazing. Thank you for a really great recipe and the method works great!
I love the square bread my only problem is that my breads top dents in middle and each slice looks like it has cat ears. Am I doing something wrong? I am making a light wheat loaf.
Hello sourdough newbie here..I just started making my own starter..just an FYI I am so impatient lol never knew how much til I made this 😂 I am currently on my 5th day of my starter so I still have time but I'm curious if I dnt have a two pound pan can I cut the dough in half and just put in a one pound I'm sure I can buy I wanted to ask..I would just cut it in half after the second time kneading or would I do tht after the first time kneading
Quick question if baking the loaf without a Pullman Pan and using a regular bread pan. Do you preheat the water pan before adding the Hot water for steam. I’m just a little uncertain with the process and how to go about it. I can’t wait to try this recipe. Thank you
@@davidlatif7829 Be very careful as you fill that pan. Having the pan preheated and in the oven and using a kettle to fill helps to insure you don't spill water on your open oven door where the glass is!! Water spilled on the glass, even though it's oven tempered may not end with a good result.
Ive a tin your size and on the details on purchasing it says its a 1 lb tin , a lady on here with the longer tin called hers a 2lb tin and mentioned same amount of dough to the tin size eg 1lb dough for a 1lb tin. Am totally confused now
Me too. I used the printed recipe saying 2pb pan So I halved this recipe and it looks to be not enough dough. I'll report back after final rise and back.
He definitely used the smaller tin. Someone here posted the adjusted recipe for the larger 2 lb tin. They adjusted by 1:44 I believe. I used their recipe. But I did something wrong. Dough was super sticky and came out of pan only halfway up sides. Like a dense half height loaf. No idea what I could have done. 😢
Hey! Great question. All the ingredients listed are for one loaf of bread. It's a higher amount of starter. The recipe is linked in the description too if you want to see it or print it.
Totally understand. It does have double the amount of starter that is in most of my recipes. I tested this recipe with 100g of starter and 200g. I preferred the faster rising time when using 200 grams. Maybe it's the slightly enriched dough that made the difference. I think with a starter that's not too acidic, the flavor isn't noticeably different at all. But, of course, you could definitely make this with 100 grams of starter, as long as you add 50g of flour and 50g of water. It will just take a little bit longer to rise.
@@GrantBakes thanks for the explanation. I got your point. Maybe because I haven’t used sourdough starters with enriched doughs yet. Thanks again. Will consider your thought.
@@Rye_d_baker I often add starter to bakes like yeasted pizza dough. I don't necessarily even wait the longer time relying on the granulated yeast for a bit of pizza crust rise. I feel adding the started is like using a dough conditioner. Diastolic malt powder or syrup is what I'll often add as well. It's frequently used in pizza doughs.
What im still trying to understand why do we let the bread sit twice for 3-6h because wouldn't the bread become nice too, if it simply sits in the bakingform for those 3h-6h and then directly bake it?
Mine is very sticky, too, but the result of this recipe is so good that it has become my favorite. I have been starting with warm liquids but next time will start cold. @Grantbakes, I am using a stand mixer to knead and that warms the dough, too. What would the impact be of skipping the ‘form into a ball’ step? Is that a better option than reducing the liquid slightly?
Update: I used this recipe again today (love it). This time, I started with cold liquids and took the lid off the mixer as it was kneading. IT WORKED and I am stoked!! Beautiful dough and perfect loaves. You rock, Grant!!
@@onlyinparadise4613 My master sourdough bread recipe "Good Sourdough Bread" is just flour, water, salt, and starter. So it's a lean dough, and just tastes like good, rustic, homemade bread. This recipe for a pullman loaf contains some sugar, milk, and butter, so the bread is softer, sweeter, and fluffier. It tastes a bit more like commercial "white bread," but way better and doesn't contain any preservatives or anything (unless you put them in yourself!) haha
For 18 of my favorite sourdough recipes, get a copy of the No-Nonsense Sourdough Ebook at GrantBakes.com/ebook
I am a grandma and I have baked many regular loaves of bread but never tried sourdough until now. I tried this recipe for my first bake with the discard and it turned out so good. Thanks for posting this video, great instructions for someone just starting out.
Made my first sourdough bread pan today ❤delicious thank you 😊
I'll be making this forsure 👍🏻
Thanks Grant
Thanks!
A pullman pan was first used on the trains because it made a square loaf which conserved space when stacked in the small "kitchens" on the dining cars. Just a little historical FYI. I have a Lloyds pullman pan both sizes. Their website discusses your options as to coatings that you can purchase on the pans. Well worth the extra money.
@@bblbear9333 It’s very interesting! I actually used to work next to the former Pullman company and last year I went to the new historical museum that they are building up.
Awesome!!!! Thanks for sharing this recipe in detail made it today it came out so good Perfect loaf 🍞
Thank you for this recipe. I got the 13x4x4 (on sale:) pan instead of the 9x4x4. Do you have suggestions on how to increase which of the ingredients to fill the larger pan?
Oh, the big one! That’ll make a nice long loaf. I think you would just multiply all the ingredients by 1.44. Correct me if I’m wrong, math people 😊
@@GrantBakes Thank you so much! Will try it tomorrow.
@Cate Radebaugh did you try it? I also have the long one 😊
Thanks for asking this. I have the same issue, 13” pan 😊
I just used the 1:44 ratio and it worked fantastic...so for the larger Pullllman pan (13") I did:
576 flour
144g water
179 milk (I used cashew milk)
288 starter
72g melted butter
36g sugar
14g salt
Grant, are there any negatives to refrigerating the dough after it is shaped and in the loaf pan? Thank you for sharing your recipes and your teachings on sourdough baking. I have learned a lot from you!
Did you try to refrigerate? At the end of my second rise it will be too late at night to bake
Doesn’t look like you received an answer
@naswaffo I waited too late also, after putting in pullman, I refrigerated overnight. Got it out the next morning. Let it rise for about 5 hours and baked. It turned out beautiful. Wish I could post a pic
Will this recipe work for a Pullman pan 4x4x13 inches?
Wondering the same thing.
Q. I have a 13-inch pullman bread. What adjustments do I need to make in the ingredients for this bread loaf size?
Can you possibly suggest what changes you would make to this recipe for a 12” x4” x4” Pullman pan, if any?
Sure would help as I really like this recipe otherwise
Well I just noticed you answered this already. Just want to add that I finally decided on a factor of 1.33 and this first loaf turned out great. This is a most delicious sandwich bread. I really have to find some willpower to not try and eat the whole loaf. The toast with real butter and my homemade jelly is amazing.
Thank you for a really great recipe and the method works great!
What is the purpose of the butter?
Yum!!! Glad I subscribed to your emails.
Thanks for subscribing!
I love the square bread my only problem is that my breads top dents in middle and each slice looks like it has cat ears. Am I doing something wrong? I am making a light wheat loaf.
Hello sourdough newbie here..I just started making my own starter..just an FYI I am so impatient lol never knew how much til I made this 😂 I am currently on my 5th day of my starter so I still have time but I'm curious if I dnt have a two pound pan can I cut the dough in half and just put in a one pound I'm sure I can buy I wanted to ask..I would just cut it in half after the second time kneading or would I do tht after the first time kneading
If I were to try this with freshly milled hard wheat (red or white), would it work? How would I adjust the amount of flour?
Can I omit the milk and sugar?
Could you do the 2nd rise in the fridge? Or at the end of the 2nd rise could you put in fridge and cook the next morning?
Exactly my question too!
I have a 2.2 pond Pullman pan and I can never get it to rise to the top entirely. I wonder if the recipe just isn’t enough for my size pan. 😢
What happens if you skip the sugar?
Do you have to use sugar?
Not really, it’s traditional for this type of white bread but you could omit it.
Quick question if baking the loaf without a Pullman Pan and using a regular bread pan. Do you preheat the water pan before adding the Hot water for steam. I’m just a little uncertain with the process and how to go about it. I can’t wait to try this recipe. Thank you
Yes, preheat the pan along with the oven and then the hot water will start steaming the moment it hits the hot pan 👍🏻
@@GrantBakes Thank you for the quick reply.
@@davidlatif7829 Be very careful as you fill that pan. Having the pan preheated and in the oven and using a kettle to fill helps to insure you don't spill water on your open oven door where the glass is!! Water spilled on the glass, even though it's oven tempered may not end with a good result.
@@bblbear9333 Thank you
Can you please try to make donuts use the sourdough starter. I wonder how the donuts come out
I bet they would be great!
@@GrantBakesso get baking clown
Ive a tin your size and on the details on purchasing it says its a 1 lb tin , a lady on here with the longer tin called hers a 2lb tin and mentioned same amount of dough to the tin size eg 1lb dough for a 1lb tin. Am totally confused now
Me too. I used the printed recipe saying 2pb pan So I halved this recipe and it looks to be not enough dough. I'll report back after final rise and back.
He definitely used the smaller tin. Someone here posted the adjusted recipe for the larger 2 lb tin. They adjusted by 1:44 I believe. I used their recipe. But I did something wrong. Dough was super sticky and came out of pan only halfway up sides. Like a dense half height loaf. No idea what I could have done. 😢
So the bread came a great just hald as tall. Now I know this recipe is good and for a 1 pound pan.
Why the added sugar?
Pullman bread usually uses a bit of sweetener.
Thanks grant. Did you use 200 g of starter for 1 loaf, or for both !
Hey! Great question. All the ingredients listed are for one loaf of bread. It's a higher amount of starter. The recipe is linked in the description too if you want to see it or print it.
@@GrantBakes yes i saw the details but wondering the starter is too much i think
Totally understand. It does have double the amount of starter that is in most of my recipes. I tested this recipe with 100g of starter and 200g. I preferred the faster rising time when using 200 grams. Maybe it's the slightly enriched dough that made the difference. I think with a starter that's not too acidic, the flavor isn't noticeably different at all. But, of course, you could definitely make this with 100 grams of starter, as long as you add 50g of flour and 50g of water. It will just take a little bit longer to rise.
@@GrantBakes thanks for the explanation. I got your point. Maybe because I haven’t used sourdough starters with enriched doughs yet. Thanks again. Will consider your thought.
@@Rye_d_baker I often add starter to bakes like yeasted pizza dough. I don't necessarily even wait the longer time relying on the granulated yeast for a bit of pizza crust rise. I feel adding the started is like using a dough conditioner. Diastolic malt powder or syrup is what I'll often add as well. It's frequently used in pizza doughs.
I get problem, after baked finish, I can't open lid, how to fix this problem? Thank you
Sometimes if the lid won't. Open you have to bump the end before it will.slide.
@@1Ggirl1959 thank you 😊😊
What im still trying to understand why do we let the bread sit twice for 3-6h because wouldn't the bread become nice too, if it simply sits in the bakingform for those 3h-6h and then directly bake it?
I am baking Pullman loaf commercially and my bread comes out with a thick crust which is really hard. How do I avoid a hard crust on my Pullman loaf?
Brush butter or oil on top
After the first kneading my dough was very sticky, is that how it's supposed to feel?
Mine is very sticky, too, but the result of this recipe is so good that it has become my favorite. I have been starting with warm liquids but next time will start cold. @Grantbakes, I am using a stand mixer to knead and that warms the dough, too. What would the impact be of skipping the ‘form into a ball’ step? Is that a better option than reducing the liquid slightly?
Update: I used this recipe again today (love it). This time, I started with cold liquids and took the lid off the mixer as it was kneading. IT WORKED and I am stoked!! Beautiful dough and perfect loaves. You rock, Grant!!
Can I just use the regular sourdough recipe?
Yes, but it won't be as soft and the bread will be slightly different.
I prefer the loaf, for the lid on pan, prettier.
Nice!
Nice! Is this more sour since it has twice the amount of sourdough starter than your other loaf recipe?
Not really! Sourness comes from how much acid is in the final loaf of bread. This is just mildly acidic like any of my other sourdough bread recipes.
@@GrantBakes Thanks for your quick reply. What’s the taste difference between the two recipes? I’m deciding which one to make.
@@onlyinparadise4613 My master sourdough bread recipe "Good Sourdough Bread" is just flour, water, salt, and starter. So it's a lean dough, and just tastes like good, rustic, homemade bread. This recipe for a pullman loaf contains some sugar, milk, and butter, so the bread is softer, sweeter, and fluffier. It tastes a bit more like commercial "white bread," but way better and doesn't contain any preservatives or anything (unless you put them in yourself!) haha
@@GrantBakes Thanks, which of the two loaf pan recipes do you prefer? I love your channel and blog! You are the sourdough whisperer 😁
@@onlyinparadise4613 I like the Pullman pan for this one of course! Haha about the sourdough whisperer…don’t tell Elaine Boddy 🤫
That’s not a two lb pan
It fits 2 lbs of dough.
You’re right. I have a pan listed as 2 lb pan and it is the larger 13 inch one.