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Sourdough sandwich bread made in a pullman pan, also known as pain de mie, that is sliced to show the tight crumb.

Sourdough Sandwich Bread

This sourdough sandwich bread, with its hint of sweetness from both 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!
5 from 15 votes
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Prep Time 10 minutes
Cook Time 45 minutes
proofing time 3 hours
Total Time 3 hours 55 minutes
Course bread
Cuisine American
Servings 18 slices
Calories 174 kcal

Equipment

Ingredients
  

  • 300 grams active sourdough starter
  • 630 grams All-Purpose Flour
  • 42 grams powdered milk
  • 50 grams honey
  • 15 grams salt
  • 2 teaspoons instant yeast 6 grams
  • 340 grams warm water
  • 4 tablespoons unsalted butter room temperature, 57 grams

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.

Notes

Make This Bread Without Added Yeast

This sourdough bread can be made as a true sourdough loaf without added yeast.  Omit the yeast and knead the ingredients for 8-10 minutes.  Transfer the dough to a greased bowl and cover with plastic wrap or an airtight lid.  
Let the dough rise on the counter for 4-6 hours at room temperature. You will see it rise, but it won't fully double. Shape the loaf and transfer it to the prepared pullman pan. Refrigerate for about 12 hours. Before baking, let it sit at room temperature while your oven preheats. Bake as directed.

Dinner Rolls

This dough makes the best dinner rolls! Mix it up as instructed. You can make this with or without added yeast, see note above.  Shape the dough into 16 dinner rolls and bake in a greased 9X13 baking dish for 45-55 minutes.  If the rolls start to get too brown, cover with foil. They are done when the internal temp reaches 190-195°F . Let cool fully before pulling apart for the softest rolls.

Storage

Fresh homemade bread tends to go stale fairly quickly compared to store-bought. Trust me, this is a good thing! I do not have a linen bag for bread, but many professional bakers swear this is the best way to store sourdough. 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.

Nutrition

Calories: 174kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 333mgPotassium: 83mgFiber: 1gSugar: 3gVitamin A: 100IUVitamin C: 0.2mgCalcium: 28mgIron: 2mg
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