Going Pullman loaf on your sourdough

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