Effortless Sourdough Pullman Loaf Hack
  1. Mix flour & water, rest 1 hr (autolyse).

  2. Add starter, then salt after 30 min.

  3. Bulk ferment for 4 hrs with 3 coil folds (every 30 min).

  4. Shape into bâtard, place in the pullman tin, chill overnight.

  5. Bake: 20 min at 250°C (with steam) then 15–20 min at 220°C.

Course🍞Bread

Diets🌱Vegan...

Category🍞Bread

CuisineBaking

Occasions🍳Breakfast🥐Brunch📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 2h

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