Easy Sourdough Sandwich Bread: a Pullman Loaf Recipe
This sourdough sandwich bread, with it's hint of sweetness from honey, is wonderfully moist and tender. Pain de mie has a soft crust, tight crumb and will hold up well to slicing. Baking sandwich loaves in a pullman pan guarantees each slice will have a square shape. Pullman loaves are perfect for packing to-go lunches or making ahead for the next day!
This is one of my most popular—and most reliable—sourdough recipes. It’s gone viral across Instagram multiple times, earned consistent 5-star reviews, and has been recreated by thousands of home bakers. Made in a Pullman pan, it bakes into the softest, most sliceable sandwich loaf—perfect for pbj lunches, toast, and everything in between. I’m Meg, a fifth-generation farmer and homesteader, and this is the sourdough bread I make every week for my own family. If you're looking for a simple, beginner-friendly loaf with a tight crumb and soft crust, you’re in the right place.
Most sandwich loaves, whether they are sourdough or not, come in a standard shape: long and thin. To achieve this at home, we have to use something other than a standard loaf pan. Enter: the 13" Pullman pan. This pan has tall sides, crisp edges and a lid that can be used to create a soft white bread with a square sandwich slice shape.
NOTE: A Pain de mie simply refers to sandwich loaves baked in a pullman pan.
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3 Reasons to Love Using a Pain de Mie or Pullman Style Loaf Pan
Sourdough Pain de mie (or 13-inch pullman pan) is extra tall, nearly twice as long, and creates a lofty and airy soft slicing loaf. Aside from the fact that this taller pan can accommodate a wide range of yeast and quick bread recipes, why else will you love it?
- Square slices are perfect for a sandwich loaf. Have you ever tried stuffing a beautiful, tall slice of bread into a ziploc baggie? Or a toaster? I'm just saying, some part of that PBJ is gettin smashed to make it fit. With a loaf baked into a pullman pan, the tall, straight sides and lid prevent your sandwich bread from “doming” into a lofty loaf. Instead your bread will be perfectly square: a loaf ideal for slicing without crumbling. It's the perfect size and shape for bread slices!
- Swirled breads or breads with loose yeast will not separate or lose structure. The supportive and extra tall edges of the pain de mie keep the dough together until it is fully baked. When shaping any of these loaves, feel free to add extra ingredients! I have added cinnamon and sugar, butter and garlic, and olive oil with za-atar spices.
- Quick breads will never overflow (in theory). Have I ever told you about the time I accidentally set my oven on fire? I had made a cinnamon swirl loaf that overflowed (just a little bit) into the bottom of the oven. Since it was a small mess, I ran the self-cleaning cycle to tidy it up. Big mistake! I glanced over at the oven and saw flames dancing in the chamber. Luckily, it ran out of sugar and butter to burn and the flames burned out on their own. Lesson learned! This extra height and length of this pan will USUALLY save you! There are always exceptions, of course.
Lid or No Lid?
I wasn't sure if this was worth mentioning or not, but a pullman pan can be used with or without the lid. In fact, the only recipe I regularly use with the lid on is this Sourdough Pain de Mie. If you don't want to use the lid, just leave it off!
My rule of thumb, and it's a pretty loose rule, is that yeast breads do well with the lid on. As the dough bakes, it swells and pushes against the lid and edges of the pan to create a tight crumb loaf that has a close-grained quality that can be cut into sandwich slices really well! This pan makes great sandwich breads that travel well and are very versatile.
TIP: If you are using a pullman loaf pan with the lid on, check and double check that you remembered to grease and flour the lid! Ask me how I know... Also, once the dough is proofing and the lid is on, do not try to remove the lid to check how tall the dough has risen. As you slide the lid to peak at the dough, it will stick and cause the dough to fall.
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Ingredients for Sourdough Sandwich Bread
- ACTIVE SOURDOUGH STARTER | A ripe starter is very important. The sourdough starter should be recently fed and at peak activity. If you are unsure how to tell, the bubbles should be large and if you put a spoonful in water it will float at the top of the glass. Measure the amount of starter accurately. I have several recipes for using up your sourdough discard if you need inspiration!
- ALL-PURPOSE FLOUR | I am not loyal to one particular brand, but my favorites are King Arthur All-Purpose, The Food Nanny All-Purpose Kamut, and Jovial All-Purpose Einkorn. If you are using fresh milled grain, I cannot give you a conversion at this time. I will update this recipe when I have had time to experiment and work out the perfect 1:1 fresh milled version. If you are using grams of bread flour, you will need to adjust the amount.
- WATER | Use water that is filtered or from a well. Do not use water that is chlorinated or contains fluoride. Both of these chemicals inhibit bacterial growth, which is literally the opposite of what we want yeast (naturally occurring in sourdough starter or in a packet) to do.
- HONEY | This bread is absolutely DELICIOUS with a hint of honey flavor. If you don't keep honey on hand, swap it for 50 grams of sugar.
- INSTANT YEAST | I buy bulk yeast and store it in my freezer to keep it fresh longer. If you are using yeast from a packet, measure the yeast by weight rather than a measuring spoon. Yes, you can absolutely make this recipe without yeast, but it will need to bulk ferment and proof for 4-6 hours at room temperature and then 8-12 hours in the refrigerator.
- BUTTER | Good quality butter adds fat, which lubricates crumb for easy slicing. It also adds flavor, softness, keeps bread fresh longer.
- SALT | I use Redmond's Real Salt. When I am baking sourdough I tend to stay away from iodized salts and instead try to use Himalayan, Celtic or sea salt.
- POWDERED MILK | The only ingredient that you might not have in your pantry already is the powdered milk. Milk powder adds fat and tenderizes the gluten and gives a soft and rich crumb. Substituting tablespoons of milk will not work for this recipe.
Instructions for Sourdough Sandwich Bread
As with all sourdough breads, feed the sourdough starter and place it in a warm place several hours before you are ready to bake. A ripe starter should be doubled and have large air bubbles when it is at peak activity.
In the bowl of a stand mixer, attach the dough hook and mix together all of the dough ingredients, including the (active) ripe sourdough starter, to make a smooth, supple, and not overly sticky dough.
Start with a low speed, then gradually increase to a kneading speed for two minutes and evaluate the texture. The dough should cling to the hook and be free from sticking to the sides of the bowl. Add a little extra flour one tablespoon at a time, if needed. Kneed an additional 8-10 minutes.
Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, until doubled in size.
** If you are making this recipe without added yeast, it it will need to bulk ferment and proof for 4-6 hours at room temperature. Then you shape the loaf and place it in the pan for 8-12 hours in the refrigerator.
While you let the dough rest, grease and flour one 13" pullman pan or two 8 ½" pullman pans. Once the dough is ready, spread it on a greased surface until it is the same length as the pan. Form a rectangle.
Roll the rectangle like a cinnamon roll to create the traditional sandwich bread log for the final proof. During this step, see the suggested variations below for adding different flavors to this pullman loaf!
If using a 13" X 4 ½" pullman tin, place the single dough log into the pan. If using an 8 ½" pan, divide the dough in half and shape each half into 8" logs. Place the logs in two lightly greased 8 ½" x 4 ½" pullman pans.
Cover the pans with lightly greased plastic wrap for a mushroom top on the loaf or put the greased lid on the pan for a square loaf.
Let the dough rise until it has crowned about 1" over the rim of the bread pan, or if baking with the lid on, about 1 ½ - 2 hours. Resist the urge to slide the lid to peak inside!
While the dough is proofing, turn on the oven to 375 degrees Fahrenheit. When the dough is ready to bake, place it in the bottom/middle oven rack and bake until the internal temperature of the loaf should reach 195-200 degrees Fahrenheit.
Helpful Hint
I like to create a 'proofing box' for my dough to rise in. This is very easy to do and can be used with any bread dough recipe. Fill a coffee mug with water and microwave it for 5 minutes. Once the dough is ready to proof, put it in the warm microwave with the cup of boiling water. This adds humidity and warmth that will make your dough even lighter!
Related Posts
This was inspired by my Sandwich Bread in a Pullman Pan, and pairs well with this Simple Caprese with Strawberry & Avocado. I like to toast the bread and then add the caprese like an avocado toast topping, only fancier!
Sourdough French Toast will knock your socks off! You've got to try using this sourdough sandwich bread in a pullman pan!
If you are brand new to sourdough or need to learn how to make a sourdough starter, refer to my Simple Sourdough blog post for all of the details. I break down the steps from growing a starter, feeding and maintaining a starter, baking bread and trouble shooting any common issues that can arise. There are so many resources, both here on Ninnescah Homestead as well as other credible sites!
Variations
This dough is really fun to play around with! When the loaf is being shaped and is spread out like a rectangle is the perfect time to add ingredients to boost the flavor! The add-ins will look like a subtle swirl in the center of the loaf.
- sweet - add cinnamon, brown sugar, raisins or pecans pieces.
- savory - minced roasted garlic with a little melted butter will be sooo good.
- spicy - for a panini or grilled sandwich with a peppery seasoned dough, try brushing it with hot pepper infused olive oil.
- plain (but elevated!) - sprinkle a few sesame seeds, pumpkin seeds, chia seeds or sunflower seeds into the roll and sprinkle a few on top.
Equipment
Don't overthink sourdough! Here are the basics you'll need: a big mixing bowl, a wide-mouthed jar for your ripe starter, and a kitchen scale.. everything else is just a bonus! Don't stress about buying everything you see people using online. Once you get serious about sourdough you may decide to invest, but in the beginning it isn't necessary.
Alright, so here are a few things that are helpful if you want to dive deeper into sourdough. First, a dutch whisk. This tool makes stirring flour and water together so much easier than just by using a spatula or wooden spoon. I can't explain it, but the way the dough moves through the whisk is so much easier.
Another thing that has been especially helpful to me the past year is a square sided plastic container. The benefit of this container is that it is easy to measure how much the dough has risen during proofing. These are perfect for storing watermelon and cantaloup pieces in the refrigerator when not being used for proofing!
I have more helpful tools in the post Simple Sourdough Loaf if you want more inspiration! I also have an amazon storefront with all of my favorite homesteading, prepping, preserving, gardening, baking and reading materials!
Storage
Fresh homemade bread tends to go stale fairly quickly compared to store-bought, and this sourdough bread is no exception! Trust me, this is a good thing! Professional bakers swear by using a linen bag. I typically slice half of the loaf and store it in a glass container with a lid or in a plastic bread bag. The other half goes in the freezer until we are ready for it, even if it's just a day or two later!
This loaf of bread can be wrapped in plastic and then a freezer bag to be stored in the freezer for up to three months. I recommend slicing it prior to freezing. I've actually written an entire post explaining Best Place to Store Homemade Bread if you want to learn all of my secret tips!
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Recipe
Sourdough Sandwich Bread
Equipment
- large mixing bowl
- kitchen aide stand mixer
Ingredients
- 300 grams active sourdough starter
- 630 grams All-Purpose Flour
- 340 grams warm water
- 57 grams unsalted butter room temperature (*see note)
- 50 grams honey
- 42 grams powdered milk
- 15 grams salt
- 6 grams instant yeast (**see note)
Instructions
- Prior to baking this bread, you will need to prepare your sourdough starter. I recommend feeding and discarding at least once before baking so that it is at peak activity. The starter should be freshly risen with large air bubbles and pass the water float test.
- Mix and then knead together all of the dough ingredients, including the sourdough starter, to make a smooth, supple, and slightly sticky dough. You may need to add ½-1 cup extra flour. I use my stand mixer with dough hook and knead for 8-10 minutes.
- Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, until doubled in size. I like to use a square sided plastic container with lid. Prepare the pullman pan by greasing both the pan and the lid (if using).
- Once the dough has doubled, it is ready to be shaped! Lightly grease a surface and spread the dough into a rectangle with the length being the same size as the length of the pan. Roll the dough lengthwise (cinnamon roll style) and place it in the prepared pan. Putting the lid on the pullman pan will create a square loaf. Leaving the lid off will create a mushroom or dome top.
- Let the shaped loaf rest another 1-2 hours. Resist the urge to remove the lid and check the height, this will damage the top of the loaf and cause it to wrinkle or fall.
- Towards the end of the rising time, preheat the oven to 375°F.
- Bake the bread for 45 to 50 minutes, until the crust is golden brown and the sides of the loaf feel firm. The internal temperature of the loaf should be about 195°F. Remove the loaf from the oven, and turn it out of the pan onto a rack to cool. Let it cool completely before slicing.
Video
Notes
Nutrition
More Simple Sourdough Recipes:
- Whole Wheat Sourdough Sandwich Bread (Fresh Milled Flour Recipe)
- Fluffy Blueberry Sourdough Scones with Lemon Glaze
- Sourdough Pumpkin Roll - Discard Recipe
- Sourdough Apple Zucchini Muffins
- Sourdough Banana Zucchini Muffins
- Sourdough Peach Quick Bread
- Sourdough Banana Zucchini Bread
- Ranch Crackers- Sourdough Discard Recipe
- Best Sourdough Blondies (Easy Discard Recipe)
Love this recipe! So easy to make and tastes wonderful! Will definitely be making again
I have been making this bread for mo this now and it never fails me except when my starter is a little too happy and it spills over when proofing. We are out of bread and I need to bake today. I'm out of AP flour and can't go to store today. Can I use bread flour? If so, is the ratio the same?
Hi Michele! I've made this recipe with bread flour before. It is going to be lighter and airier, and I would set it on a cookie sheet the first time you try it, just in case it overflows a little. Gotta keep that oven clean! Happy baking! - Meg
Could I do the kneading and 1st rise in my Breadmachine?? Also, can powdered buttermilk be substituted for regular powdered milk?? Thank you!!
I made my first loaf and it turned out perfectly. The crust is softer and the inside was pillowy goodness. However today I doubled the recipe and it seems to be very wet. I noticed it says 8 Tbl of butter or 57 grams. However, 8 Tbl woud be 114 grams. Is it 4 or 8 Tbl when doubling the recipe?
Hi Vicki! Thanks for pointing that out. Ever since I read your comment, I've been sitting here racking my brain trying to figure out how to solve this problem. Some people like this recipe in grams, while others prefer cups, etc. I appreciate it that you pointed out that the note I wrote to the side of the ingredients failed to double when the 2X button was clicked. I'm going to remove my note and just have the entire recipe in grams to avoid future confusion and errors. Have a great day!
Meg
Could this dough be used for making cinnamon rolls?
Absolutely! In fact, I have the Sourdough Cinnamon Roll recipe right here on the blog! Just remember, this is a sticky dough-- and that's okay! Resist the urge to add extra flour so that your cinnamon rolls stay nice and fluffy. Here's the recipe - https://ninnescahmade.com/sourdough-cinnamon-rolls/
The bread is so soft and yummy however the dough overflowed during baking pushing the pullman lid off. Here is where the mistake happened. I didn't measure the yeast.. I went with 2 teaspoons. I'm making it again today and weighing my yeast. 2 teaspoons of yeast is 91 grams.. A scant 1/4 teaspoon is 6 grams...
Hi! One teaspoon of dried yeast is 3 grams. If you use 91 grams, that will be too much! My husband is sitting here eating lunch while I'm writing this, and he suggested your scale might be set to grains instead of grams. That would be 92 grains. And if you are measuring the other ingredients in grains instead of grams, all of the measurements are probably very off. It might look like a 'g' instead of a 'gr' on your scale. Grains are used for measuring lead, ammo, bullets, etc.
I have a tip for bread that overflows in the pullman pan- reduce the rise time by 15 minutes. Sometimes if a kitchen is warm (like mine during summertime!) or yeast is particularly active, it can cause the dough to become too filled with air before baking, which can cause the over flow.
Happy baking!
Meg
My pullman loaf pan is vintage and missing the lid(my 82 year old dad gave it to me when I started my sourdough journey recently ❤️). I have not used it yet so should I just bake this with no lid or is there something I could use that would act as a lid? Thanks!
Hi Charlotte!
I haven't tried using a substitute lid for my pullman pan. My initial thought was to try setting the pan on a baking sheet (to catch any overflow) and putting another baking sheet on top. But honestly, I think that since bread rises at an uneven rate, it could just tip the sheet off and create a big mess in your oven. I have made this recipe many times without the lid on the pan. My kids like the domed, 'grocery store bread' look. I'd still recommend baking it on a cookie sheet the first few times you make it-- all ovens are different!
Good luck and please let me know how it goes!
Meg
Perfect! I was blown away how well this recipe came out. This is my second try at sourdough, as well as my second with using the Pullman pad. (First one didn’t come out as well, tasted good, but was overdone.)
I did cut the recipe down to 2/3rd’s so I could use it my 9 inch pan.
Other than that, I followed the recipe as written.
I forgot to attach the ingredients being cut down to 2/3rds.
I also forgot to mention that I only used 2 grams of yeast, because I wasn’t sure my starter would be enough.
Recipe reduced to 2/3rds.
I forgot to put this in my previous comment.
200 gr active sourdough starter
420 gr all-purpose flour
227 gr warm water
38 gr unsalted butter room temperature (*see note)
33 gr honey
28 gr powdered milk
10 gr salt
2 grams instant yeast
I’ve made this twice and it’s turned out great both times. I love being able to mix everything at once and then just let it rise. This will be my go-to from here on out.
I made this recipe with a few changes because of what I didn't have on hand. I used 100 GM of bread flour, because I didn't have enough AP flour. I also used milk instead of water because I didn't have any dried milk. The first rise went well, then I put it in my Pullman pan and into the fridge overnight since I was going full Sourdough. The next morning, I pulled it out of the fridge and let it warm up until the surface temp was 60ish deg. I then preheated the oven and baked it with the lid on.
The result was perfect. Perfectly square, perfectly moist, just a delight. Thank you for this recipe.
Hello, Oran! This is such a helpful comment, thank you so much for taking the time to share! It's always super helpful to learn from the personal experience of other bakers. We appreciate you!
Happy baking! Meg
Perfection!!! Love this loaf. I have a smaller Pullman loaf pan so made a Pullman loaf and a regular loaf with it. Very soft and tasty. Definitely you might go to sandwich bread from now on. Thank you!