Pulman Sourdough Loaf Recipe
Make Pulman Sourdough Loaf Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough Ingredients
Optional Ingredients
Method
Mixing the Dough
Combine Ingredients
In a large mixing bowl, combine the bread flour and salt. In a separate bowl, mix the water and sourdough starter until well combined.
Mix Dough
Gradually add the wet mixture to the dry ingredients. Use your hands or a spatula to mix until there are no dry bits of flour remaining.
Bulk Fermentation
First Rise
Cover the bowl with a damp cloth or plastic wrap and let the dough rest for about 4 hours at room temperature, performing stretch and folds every 30 minutes for the first 2 hours.
Shaping the Loaf
Pre-shape the Dough
After bulk fermentation, turn the dough out onto a lightly floured surface. Gently shape it into a round and let it rest for 30 minutes.
Final Shape
After resting, shape the dough into a tight loaf. Place it seam side up in a well-floured proofing basket.
Proofing and Baking
Second Rise
Cover the shaped loaf and let it proof for 2-3 hours at room temperature, or until it has roughly doubled in size.
Preheat Oven
Preheat your oven to 230°C (450°F) about 30 minutes before baking. Place a Dutch oven or baking stone inside to heat up.
Bake the Bread
Once the oven is hot and the dough has risen, carefully transfer the loaf onto parchment paper. Use a sharp knife or lame to score the top of the loaf. Bake for 30-35 minutes with the lid on, then remove the lid and bake for an additional 10-15 minutes until golden brown.
Cooling
Cool the Bread
Remove the loaf from the oven and let it cool on a wire rack for at least 1 hour before slicing.
