📝 About This Recipe
Named after the compact kitchens of the Pullman railway cars, this iconic square loaf is the gold standard for uniform, crustless-style sandwich bread. This version elevates the classic by using a slow-fermented sourdough starter, resulting in a tight, velvety crumb and a sophisticated tang that far surpasses store-bought options. It is the perfect marriage of artisan sourdough complexity and the soft, pillowy texture required for the world's best grilled cheese or French toast.
🥗 Ingredients
The Levain (Build 8-12 hours before)
- 35 grams Active Sourdough Starter (bubbly and recently fed)
- 70 grams Bread Flour (high protein content)
- 70 grams Filtered Water (room temperature, approx 70°F)
Main Dough
- 500 grams Bread Flour (King Arthur or similar high-quality brand)
- 280 grams Whole Milk (slightly warmed to 80°F)
- 50 grams Unsalted Butter (softened to room temperature)
- 30 grams Granulated Sugar (to assist browning and soften the crumb)
- 12 grams Fine Sea Salt (do not use coarse salt)
- 15 grams Honey (for moisture retention)
- 1 large Egg (at room temperature)
Pan Preparation
- 1 tablespoon Neutral Oil or Melted Butter (for greasing the Pullman pan and lid)
👨🍳 Instructions
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1
Prepare the Levain: Mix the starter, flour, and water in a small jar. Cover loosely and let it sit at room temperature for 8-12 hours until it has tripled in size and is full of bubbles.
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2
Mix the Liquid Ingredients: In the bowl of a stand mixer, whisk together the warm milk, honey, sugar, egg, and 150g of your active levain until well combined.
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3
Incorporate Flour: Add the bread flour to the liquid mixture. Using the dough hook, mix on low speed for 2-3 minutes until no dry flour remains. Cover and let rest (autolyse) for 30 minutes.
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4
Add Salt and Knead: Add the sea salt and mix on medium-low speed for 5 minutes. The dough should start to pull away from the sides of the bowl.
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5
Incorporate Butter: With the mixer running, add the softened butter one tablespoon at a time. Continue kneading for 8-10 minutes until the dough is smooth, elastic, and passes the 'windowpane test' (can be stretched thin without tearing).
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6
Bulk Fermentation: Transfer the dough to a lightly oiled bowl. Cover and let rise in a warm spot (75-78°F) for 4-5 hours. Perform one 'stretch and fold' after the first hour to build strength.
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7
Pre-shape: Gently turn the dough onto a lightly floured surface. Shape into a rough ball, cover with a damp cloth, and let rest for 20 minutes to relax the gluten.
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8
Final Shaping: Roll the dough into a rectangle roughly the width of your 9x4x4 inch Pullman pan. Roll it up tightly into a cylinder, pinching the seam shut.
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9
Proofing: Place the dough seam-side down into a well-greased Pullman pan. Slide the lid on (but leave it open an inch to monitor). Let rise for 3-5 hours, or until the dough is about 1/2 inch below the rim of the pan.
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10
Preheat: While the dough finishes proofing, preheat your oven to 375°F (190°C). Slide the Pullman lid completely shut.
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11
Bake: Place the pan in the center of the oven. Bake for 25 minutes with the lid on. Carefully slide the lid off and bake for another 15-20 minutes until the internal temperature reaches 200°F (93°C).
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12
Cool: Immediately remove the bread from the pan and place it on a wire rack. Brushing the top with a little extra butter while hot will result in a softer crust. Let cool completely (at least 2 hours) before slicing.
💡 Chef's Tips
Always use a digital scale for measurements; sourdough is a game of precision and ratios. If your kitchen is cold, proof the dough inside an oven that is turned off with the light on. Don't skip the windowpane test; if the dough tears, keep kneading until it is strong enough to hold the gases for that perfect square shape. To ensure the lid doesn't stick, grease both the underside of the lid and the top edges of the pan thoroughly. If you want a more sour flavor, do the final proof in the refrigerator overnight (12 hours) instead of at room temperature.
🍽️ Serving Suggestions
Slice thick and dip in a mixture of cinnamon, vanilla, and cream for the ultimate French Toast. Use for a classic Croque Monsieur with bechamel sauce, ham, and Gruyère cheese. Lightly toast and serve with salted cultured butter and a drizzle of wildflower honey. Pair with a hot bowl of creamy tomato basil soup for a gourmet grilled cheese experience. Excellent for making uniform, crustless tea sandwiches with cucumber and herbed cream cheese.