Pullman Loaf Pan

“As a busy mom, the less I have to put into something the better. Using a Pullman pan for my sourdough, I cut out the shaping, cold proof in the pan, toss in the oven, store in the pan as we eat it. It’s much easier to cut a little square off than to wrangle with a big boule, as beautiful as those are. here’s my low effort recipe to get it to the tippity top of the 13x4 pan: I feed my starter in the morning to have enough for evening mixing. 636g flour - whatever mix you want 480g warm water 360g starter 16g salt Usually also about 1/3cup sesame seeds. mix water & flour. let sit a few min. Add starter & salt. Fold. Do 1-2 more folds, waiting 20-30min in between each, doesn’t have to be exact at all. Dump into Pullman pan. If it’s not already pretty fluffy, let it rise on the counter a bit until it takes up about 2/3 of the pan Cold proof in oven overnight Next morning: bake for 45min at 450deg”