My wife asked me if I could bake my regular sourdough bread in my Pullman tins.
I said “Sure, why not?” Thinking that would be a good experiment.
Great thing about “Baker’s %” is that I could easily scale up. I simply referred my other recipe to see what the total volume was for two loaves and bumped up my recipe be a third to match.
I didn’t take a lot of pictures. It was my same basic process of feeding my starter, making the leaven, autolyse, mix, stretch’n folding using my aliquot jar etc. The change came at getting them into the tins and rising before baking the same day.
Admittedly I began to worry when I was just getting the dough to start the first bulk proof at around 3:30pm.
It normally takes 3-4 hours at 82°F in my proving box. Once it gets to the tins my other Pullman recipe has them rising for 6 hours at 73°F.
It was looking to be a LONG day!
I considered putting them into the fridge. However, we have family visiting for the holidays and we’d just made a Costco AND a grocery run! Not a cubic inch of space left!
Into the proving drawer they went…but I bumped it to 83°F. Shortly before midnight they were risen enough to bake!
I baked them for 25 minutes at 400°F (non convection) and then for another 25 minutes at 350°F. Popped them out of their tins and let cool under a towel to soften the crust.
Internal temp was 208°F so they had a good bake!
I’ll update this post later with a crumb shot.
UPDATE
This is wonderful sandwich bread! This is daughter-in-law approved!
Baked By Bear Sourdough 