Instructions

Step 1 – Preparation

Feed Your Sourdough Starter

Prepare Yudane

This recipe can be made with OR without the yudane.
Yudane is basically a bread improver –it will help your bread be lighter, softer, fluffier and moist for longer
In a bowl, add 80g of bread flour, then pour 64g of boiling hot water, mix
Let cool, cover, put in the fridge overnight

Step 2 – Mixing

In your stand mixer, mix dough ingredients (except the butter) until you get a windowpane (mixer at speed 2 for around 10-16 min)
Then add in the butter. Mix again until you get a windowpane (mixer at speed 2 for around 10-16 min)

Step 3 – Bulk Proof/1st Rise

Roughly shape the dough into a taut ball and put it in a greased bowl, cover
Bulk proof for 4hrs at 74F (gauge time if your room is cooler or warmer)

Step 4 – Cold Proof/2nd Rise

Cold proof in your fridge overnight (~8hrs)

ATTN – Cold proofing is optional. I like cold proofing because the slow fermentation lets flavors develop. It’s normal that it doesn’t rise much or at all in the fridge. The cold halts fermentation. The rule of thumb here is to bake when it’s 80% in size, however long that takes in the fridge or on the counter. My starter leavens this dough with the times I listed above. It may be shorter or longer for you depending on your starter’s strength.

Step 5 – Shaping

Take out the dough, weigh and divide equally by 6 and shape tautly into buns
Cover, rest 20 min
Roll each bun into a rectangle
Fold the rectangle into thirds like you’re folding a piece of paper to mail (the envelope fold)
Cover, rest 20 min
Roll each long into a long rectangle
Now roll each rectangle like you would a cinnamon roll
Lift each roll and place into your buttered Pullman loaf pan
Then put directly onto a buttered 13 x 4 x 4 Pullman Loaf Pan
Cover

Step 6 – Final Proof/3rd Rise

Cover lightly because we don’t want it to dry out
Final proof this for 4-6hrs at room temp (74F),
or until *ALMOST* double, around 75-80% rise

Step 7 – Baking

Egg-wash and bake in a pre-heated 350F oven for 35-40 min

Notes

The original version of my recipe called for a sweet stiff starter –though I prefer using this type of starter so that we don’t get any sourness at all, it IS much faster if you use a regular sourdough starter fed at 1:1:1. So I have updated this recipe using that instead.

This recipe at scale 1x will make

6 logs in a 13 x 4 x 4 Pullman Loaf Pan, OR
3 logs in a 8 x 4 x 4 Pullman Loaf Pan –but it will be VERY high

To make this sourdough bread in an 8 x 4 x 4 pan with a normal height, please make this recipe at ½ the scale –in other words, divide this recipe in half