{"id":438,"date":"2024-05-03T09:36:36","date_gmt":"2024-05-03T14:36:36","guid":{"rendered":"http:\/\/marcam2.com\/bluemartinis\/?p=438"},"modified":"2024-05-03T09:36:36","modified_gmt":"2024-05-03T14:36:36","slug":"sourdough-pullman-loaf","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2024\/05\/03\/sourdough-pullman-loaf\/","title":{"rendered":"Sourdough Pullman Loaf"},"content":{"rendered":"\n<p>This recipe was developed by AI. <a href=\"https:\/\/www.perplexity.ai\/search\/with-1-cup-zPydAZ0USp6snkcQ7sc3Uw#0\">Perplexity recipe<\/a><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Here is a recipe for a basic sourdough bread loaf that will fit in an 8-inch pullman loaf pan, using 1 cup (227g) of fed sourdough starter:<\/p>\n\n\n\n<p>Ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 cup (227g) fed and active sourdough starter<\/li>\n\n\n\n<li>1 cup (237ml) warm water<\/li>\n\n\n\n<li>1 tsp (6g) salt<\/li>\n\n\n\n<li>3 cups (384g) bread flour<\/li>\n\n\n\n<li>1 tbsp (14g) unsalted butter, softened (optional)<\/li>\n<\/ul>\n\n\n\n<p>Instructions:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In a large bowl, combine the sourdough starter and warm water. Stir with a wooden spoon until well mixed.<\/li>\n\n\n\n<li>Add the salt and 2 cups (256g) of the bread flour. Mix until a shaggy dough forms.<\/li>\n\n\n\n<li>Turn out onto a lightly floured surface and knead for 5-7 minutes, working in the remaining 1 cup (128g) of bread flour as needed until the dough becomes smooth and elastic. If using butter, knead it in at the end.<\/li>\n\n\n\n<li>Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 6-8 hours.<\/li>\n\n\n\n<li>Once doubled in size, punch down the dough to release air bubbles. Shape into a tight log and place in a lightly greased 8-inch pullman loaf pan.<\/li>\n\n\n\n<li>Cover and let rise for another 1-2 hours until dough has risen just below the lip of the pan.<\/li>\n\n\n\n<li>Preheat oven to 375\u00b0F (190\u00b0C).<\/li>\n\n\n\n<li>Bake for 35-40 minutes until deep golden brown. The internal temperature should read 200-205\u00b0F (93-96\u00b0C) on an instant-read thermometer.<\/li>\n\n\n\n<li>Remove from pan and let cool completely on a wire rack before slicing.[1][2][4]<\/li>\n<\/ol>\n\n\n\n<p>This makes a nice basic sourdough loaf with a tight, even crumb perfect for sandwiches or toast using the pullman pan. The long fermentation develops great flavor from the sourdough starter.<\/p>\n\n\n\n<p>Citations:<br>[1] https:\/\/breadtopia.com\/basic-all-purpose-sourdough-bread\/<br>[2] https:\/\/www.theperfectloaf.com\/beginners-sourdough-bread\/<br>[3] https:\/\/www.feastingathome.com\/sourdough-starter\/<br>[4] https:\/\/www.mybarecupboard.com\/2012\/10\/pullman-loaf-sandwich-bread-pan-de-mie.html?m=1<br>[5] https:\/\/www.theclevercarrot.com\/2014\/01\/sourdough-bread-a-beginners-guide\/<br>[6] https:\/\/www.farmhouseonboone.com\/beginners-sourdough-bread-recipe<br>[7] https:\/\/www.theclevercarrot.com\/2019\/03\/beginner-sourdough-starter-recipe\/<br>[8] https:\/\/www.food.com\/recipe\/easy-white-bread-for-large-13-pullman-pan-479079<br>[9] https:\/\/veenaazmanov.com\/pullman-sandwich-bread-pain-de-mie\/<br>[10] https:\/\/heartbeetkitchen.com\/sourdough-bread-recipe-with-starter\/<br>[11] https:\/\/alexandracooks.com\/2017\/10\/24\/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking\/<br>[12] https:\/\/whattocooktoday.com\/no-knead-small-pain-de-mie.html<br>[13] https:\/\/sugarspunrun.com\/sourdough-bread-recipe\/<br>[14] https:\/\/www.theperfectloaf.com\/pain-de-mie\/<br>[15] https:\/\/heartbeetkitchen.com\/rye-sourdough-bread-recipe\/<br>[16] https:\/\/www.reddit.com\/r\/Breadit\/comments\/zvoudw\/having_trouble_finding_recipe_for_my_13x4_pullman\/<br>[17] https:\/\/www.thefreshloaf.com\/node\/40895\/resizing-recipe-fit-bread-pan<br>[18] https:\/\/www.theperfectloaf.com\/sourdough-bread-high-protein-white-bread-flour\/<br>[19] http:\/\/www.gentlechristianmothers.com\/community\/archive\/index.php\/t-456232.html<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe was developed by AI. Perplexity recipe Here is a recipe for a basic sourdough bread loaf that will fit in an 8-inch pullman loaf pan, using 1 cup (227g) of fed sourdough starter: Ingredients: Instructions: This makes a nice basic sourdough loaf with a tight, even crumb perfect for sandwiches or toast using [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[83,15],"class_list":["post-438","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-ai","tag-bread"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-74","jetpack-related-posts":[{"id":112,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/04\/11\/rustic-sourdough-bread\/","url_meta":{"origin":438,"position":0},"title":"Rustic sourdough bread","author":"wvallen","date":"April 11, 2013","format":false,"excerpt":"http:\/\/www.kingarthurflour.com\/recipes\/rustic-sourdough-bread-recipe This chewy loaf, with its deep-brown crust, can be made in two versions: with rich, deep, flavor, and very mild tang; or with assertive sour flavor, typical of a San Francisco sourdough loaf. We love this bread for its chewiness and golden crust, ideal qualities for panini; try it\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":71,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/05\/21\/marilyns-whole-wheat-and-rye-sourdough-bread\/","url_meta":{"origin":438,"position":1},"title":"marilyn&#8217;s whole wheat and rye sourdough bread","author":"wvallen","date":"May 21, 2012","format":false,"excerpt":"This recipe comes to us from Marilyn Mulgrew of Rochester, New York. It makes beautifully decorated loaves, and is also terrific for rolls. If you're a liverwurst-and-onions aficionado, try it on one of these rolls, slathered with hot-sweet mustard. Heaven! Thanks, Marilyn. 1 tablespoon instant yeast 1 3\/4 cups (14\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":369,"url":"https:\/\/marcam2.com\/bluemartinis\/2018\/02\/11\/sourdough-no-knead-bread\/","url_meta":{"origin":438,"position":2},"title":"Sourdough No-Knead Bread","author":"wvallen","date":"February 11, 2018","format":false,"excerpt":"https:\/\/cooking.nytimes.com\/recipes\/1018028-sourdough-no-knead-bread 3 \u00bd cups\/425 grams bread flour 1 teaspoon\/6 grams kosher salt \u00be cup\/180 grams sourdough starter, \u201cfed\u201d 2 tablespoons\/9 grams sesame seeds PREPARATION In a large mixing bowl, combine the flour and salt. In a small mixing bowl, stir together 300 grams (about 1 1\/4 cups) lukewarm tap water\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":67,"url":"https:\/\/marcam2.com\/bluemartinis\/2012\/03\/28\/san-francisco-sourdough-bread\/","url_meta":{"origin":438,"position":3},"title":"San Francisco Sourdough Bread","author":"wvallen","date":"March 28, 2012","format":false,"excerpt":"\u00a0 Original Recipe Yield\u00a02 loaves Ingredients 4 3\/4 cups bread flour 3 tablespoons white sugar 2 1\/2 teaspoons salt 1 (.25 ounce) package active dry yeast 1 cup warm milk 2 tablespoons margarine, softened 1 1\/2 cups sourdough starter 1 extra large egg 1 tablespoon water 1\/4 cup chopped onion\u2026","rel":"","context":"In \"bread\"","block_context":{"text":"bread","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/bread\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":124,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/06\/06\/sourdough-pancakes\/","url_meta":{"origin":438,"position":4},"title":"Sourdough Pancakes","author":"wvallen","date":"June 6, 2013","format":false,"excerpt":"2 cups sourdough starter, left sitting out all night 1 egg 2 tablespoons sugar 1\/2 teaspoon salt 4 tablespoons vegetable oil 1 teaspoon baking soda combined with 1 tablespoon water \u00a0 Combine your soda and water. Combine the rest of the ingredients in a bowl and mix well. Fold the\u2026","rel":"","context":"In \"hit parade\"","block_context":{"text":"hit parade","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/hit-parade\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":123,"url":"https:\/\/marcam2.com\/bluemartinis\/2013\/04\/29\/amaranth-banana-bread\/","url_meta":{"origin":438,"position":5},"title":"Amaranth Banana Bread","author":"wvallen","date":"April 29, 2013","format":false,"excerpt":"Ingredients: 1 1\/4 cup whole wheat pastry flour 3\/4 cup amaranth flour 2 teaspoons baking powder 1\/2 teaspoon baking soda 1\/2 teaspoon fine sea salt 1 cup mashed ripe bananas (about 3) 2 large eggs 1\/3 cup fat-free plain yogurt 2 tablespoons canola oil, more for the pan 3\/4 cup\u2026","rel":"","context":"In \"banana\"","block_context":{"text":"banana","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/banana\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/438","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/comments?post=438"}],"version-history":[{"count":2,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/438\/revisions"}],"predecessor-version":[{"id":440,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/438\/revisions\/440"}],"wp:attachment":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/media?parent=438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/categories?post=438"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/tags?post=438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}