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Slices of pain de mie bread layered in a horizontal line
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4.75 from 24 votes

Sourdough Pain de Mie (Pullman Bread) Recipe

With a perfectly square shape, sourdough Pain de Mie is great as the ends of your favorite sandwich. This sandwich loaf has a thin crust and soft interior.
Prep Time20 minutes
Cook Time45 minutes
Additional Time16 hours
Total Time17 hours 5 minutes
Course: Breads
Cuisine: French
Keyword: pain de mie
Servings: 20 slices
Author: Lisa Bass

Equipment

  • 1 Stand Mixer optional
  • 1 Pullman Pan Large 13.6"×5.4"×4.7"

Ingredients

  • 6 tablespoons butter softened 84 g
  • 1 tablespoon sugar 12 g
  • 1/2 tablespoon salt 7 g
  • 3/4 cup sourdough starter 170 g
  • 1 cup water 236 g
  • 1 cup milk 244 g
  • 5 1/2 cups all purpose flour 770 g

Instructions

  • In the bowl of a stand mixer, add all of the ingredients. I typically will add the flour last so I can adjust the amount as needed.
  • Using a dough hook attachment, knead the dough in the mixer until it is smooth and elastic. You will know it is ready once it pulls away from the sides of the bowl and passes the windowpane test. This may take about 10 minutes or more.
  • Allow your dough to bulk rise in a large bowl covered with a lid or plastic wrap for 10-12 hours in a warm place.
  • Shape your dough by gently stretching it into a rough rectangle until it is about 13 inches long. Roll it up and place the shaped dough in the Pullman pan seam side down. If your pan is not nonstick, spray it with an olive oil nonstick spray or grease it with butter.
  • Put the lid on the pan and let your dough rest for about 2 to 4 hours at room temperature. The dough should rise to within about an inch of the top of the pan.
  • Preheat your oven to 375 F.
  • Bake with the lid on for 45 minutes.

Video

Notes

  • Using a stand mixer is ideal for this recipe. If you do not have one, I suggest using the stretch and fold method instead of kneading by hand. It will be much easier due to the added butter.  
  • Make sure your butter is at room temperature and soft before adding this to the dough. If it is too cold, it will not mix in well. 
  • You'll need an active sourdough starter for this recipe.

Nutrition

Serving: 2slices | Calories: 173kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 207mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Calcium: 22mg | Iron: 2mg