Simple Sourdough recipe for a Pullman Loaf Pan

22 Nov, 2025

So I have this big pan that’s 13" x 4" x 4" and makes square slices of bread. It’s nearly twice the size of most bread pans and not a super common size for recipes.

The pan

I spent some time doing some math and test loaves to come up with a good, simple sourdough recipe that would work well with it. This is just the recipe & ingredients. It doesn’t include the method of like how many hours to do each step…. I’ll try to take better notes the next few times I bake this and update this post later.

Recipe

Levain

Mix the levain the night before and let it rise overnight.

Ingredient	Amount	Notes
Active Starter	55g	Peaks in 8–10 hours
Room Temp Water	110g
Bread Flour	110g
Total	275g	Use 215g for the dough

Final Dough Mix

Ingredient	Weight (g)	Baker’s %	Notes
Flour	610g	100%	Total Flour: 720g
Water	400g	70%	75% hydration
Levain (Starter)	220g	30%	15% fermented flour
Salt	18g	2.5%
Sugar	35g	5%
Butter or Oil	35g	5%
Total Dough	1,318g

Misc Notes

Pan Volume:
- Pullman Loaf pan is 13" x 4" x 4" = 208 in^3
- Bread I’ve been making lately is in a 8.5 x 4.5 x 2.5 pan = 95.6 in^3
- Pullman loaf has 2.15x the volume of the regular bread pan.
Recipe Scaling:
- The loaf pan recipe I’ve been using is ~740g of dough.
  - Let’s say 20% of the dough rises above the pan, so only 740g * .80 = 590g of dough fills the volume of the pan
- Then scaling up, I’d get 590g * 2.15 = 1,270g total of dough?
  - KA says the pullman pan holds 5-6 cups of flour.
  - The recipe would be 700g of flour or 700g / 120g = 5.833 cups ✔️

#Sourdough #Baking