Best White Pullman Loaf I’ve Ever Made (or eaten for that matter) 😀

Just made this DOPE white block loaf in a Amazon 1kg /“2 pound” Pullman loaf tin (the big one). The key was putting in significant amount more of starter to handle the rise. Didn’t write enough notes 🤦‍♂️ but here is the rough ratios I used: White bread flour approx 800g, wholewheat flour approx 100g, tepid water approx 700g, 250g active starter 💪, 20g salt. No enrichments. First I combined the ingredients to shaggy state in a giant stainless steel bowl (i like to stir with a stainless steel chopstick ) (thanks for the tip mum! 🤙), cover waited 15mins, 3-4 stretch and folds on counter – very sticky used a dough scraper to flip/ stack the dough onto itself with 20min breaks. Then broke off a small piece of dough and inserted to glass shot glass to use as monitoring station/yard stick. The I bulk fermented to only +50%. That I think was key too. One more counter stretch/flip and fold then in the pullman tin for a final rise. Oh yeah handylife hack: brush oil inside pan then cut baking paper (aka parchment paper) liner to size , oil sticks it really well to the tin. So then final rise was on counter till half way up the pullman pan (only) (was very active..warm here ..only took 2 hours – kitchen temp about 33 degrees C), sprinkle of sesame seeds on top, overnight in fridge. Following morning it had risen to 85% of tin height from the 50%. Then I left on counter an hour and kept monitoring shot glass (which had also gone in fridge), as it increased size again +5% then I fired up my piece of 💩oven to full-wack (~220C realworld) 30 mins later in it went, baked it lid on for 30mins, lid off for 5mins, then took out of tin and gave it 5 more minutes commando style. Inside crumb looks like commercial/normie white bread but its beautiful sourdough with epic taste, crust and texture 😍🤤