Ingredients
Scale
- 135g whole milk (room temperature)
- 350g all-purpose flour
- 25g sugar
- 100g ripe sourdough starter
- 100g room temperature water
- 10g fine sea salt
- 55g room temperature butter
Instructions
- One hour prior to mixing your dough ingredients, heat the milk in a small saucepan until it starts to simmer. Pour the milk into a large bowl. Let this sit for one hour.
- Add the flour, sugar, and starter to the milk, and mix until the ingredients have combined. Gradually add the water, while kneading the dough. Then add the salt during kneading.
- Much like regular sourdough bread baking you’ll need the dough to lift from the sides and bottom of the dough, and if you find that this isn’t happening, then simply use a scraper to help move the dough toward the center of the bowl. Add the butter, and mix until fully incorporated into the sourdough pain de mie dough.
- Cover the dough and let this rest for 20 minutes.
- Then knead the dough for 5 minutes. Remove the dough from the bowl, and onto a lightly floured surface. Knead the dough until it’s nice and smooth. Shape it into a dough ball then drop this into a lightly greased bowl. Cover the bowl with plastic wrap and let it rest for 4 hours. The dough should double in size.
- Roll the dough into a ball, and place it into a bowl covered with a lid or plastic wrap. Refrigerate the dough overnight.
- Remove the dough from the fridge in the morning, and allow it to reach room temperature for a couple of hours.
- Meanwhile, lightly grease the Pullman loaf pan, and sprinkle some flour over your work surface. Gently tip the dough out and onto the floured surface, and roll the dough out into a rectangle, roughly the same width as the length of your Pullman loaf pan. Roll the dough up like a cinnamon roll, pinching the ends. Place the dough into the greased pan, and cover it. Let it rest in a warm place for 4-6 hours.
- Preheat the oven to 350F, and bake the loaf covered for 20 minutes. Then remove the cover and bake for another 25 minutes.
- Allow the bread to cool in the pan for 5 minutes before removing it from the pan. Let your sourdough sandwich loaf cool completely on a wire rack before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: bread
- Cuisine: French
Nutrition
- Calories: 125 kcal
- Fat: 4 g
- Saturated Fat: 2 g
- Carbohydrates: 20 g
- Protein: 3 g