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Multigrain Pullman, rustic loaf, or pizza dough from a starter

To make a Pullman loaf, which is a bread shaped perfectly for sandwiches and toast, I use the same recipe as the multigrain sourdough loaf, with these changes:

  • Use a heavy-gauge Pullman measuring 4 by 4 by 9 inches, but without the lid, to encourage height. I like the USA Pan brand made of aluminized steel, coated with Americoat.
  • Use only about 2 pounds of the dough for the Pullman loaf. The rest I freeze for 1 pizza. I do this subdivision after the overnight rising, so that the Pullman can get that final rise of about 2 to 3 hours.
  • Bake at 400ºF degrees for 35 to 45 minutes, rotating midway. The internal temperature should be 200º to 210ºF degrees when done.

As for a more rustic, I-don’t-need-a-pan loaf, I just plop a recipe’s worth of the multigrain dough onto a pan lined with parchment paper or a silicone liner, then bake at 400ºF degrees for 40ish minutes, turning the pan midway. Again, the internal temperature should read 200º to 210ºF degrees when done.

For pizza, I subdivide the multigrain recipe into 3 or 4 pieces after the overnight rising, depending on how thick I want it. Each pizza is roughly 12 inches in diameter. The uncooked dough freezes nicely, too.

In addition, you could make a multigrain focaccia by prodding the dough into jelly roll pan lined with parchment paper or a silicone liner. Sometimes I feel round and make two loaves in two non-stick 8 inch (or 9 inch) circular cake pans, without liners.

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