Sourdough Sandwich Loaf (Pullman)

• porce: 13-inch loaf

Ingredience

Levain

26g sourdough starter

52g flour

52g water

Autolyse

650g bread flour

450g water

Dough

Entirety of levain (130g)

Entirety of autolyse (1100g)

11g salt

Pokyny

Day 1

8 PM — ripen starter

Day 2

8 AM: Make levain and cover.

2 PM: Autolyse. Mix until combined in dough bucket.

4 PM: Mix dough and knead for 5-10 minutes. Let rest for 30 minutes; then do four stretch-and-folds (once every thirty minutes).

9 PM: Pre-shape the dough on counter with flour into a boule. Let rest for twenty minutes. Then oil the Pullman loaf pan and shape dough into sandwich loaf. Flour the loaf and put in oiled pan. Place in fridge overnight, covered.

Day 3

Morning: Take dough out of fridge and allow to rise on counter for 3 hours. Ideally the dough should fill 70% of the pan before baking.

Bake @ 450F for 25 minutes with the pan lid on. Ensure that the lid is also oiled. Then bake @ 400F for 20 minutes with the lid off.

Poznámky

Last time I tried:

• 40/40/40 levain

• 500 g water

• 100 g whole wheat

• 550 g bread

Lots of holes but my shaping technique sucks. Try this combination again and really focus on degassing.