Simple Sourdough recipe for a Pullman Loaf Pan

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.

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

Starter Mix (Night before)

• Starter: 55g
• Water: 110g
• Flour: 110g
• 275g total (Only using 215g for recipe.)

Dough Mix

• Flour: 610 g
• Water: 430 g
• Starter: 215g
• Salt: 15g
• Oil: 15g
• Sugar: 15g

Recipe Summary

• Total Dough Weight: 1300g
• Percent Fermented Flour: 15%
• Flour: 100%
• Water: 75%
• Salt: 2%
• Oil: 2%
• Sugar: 2%

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 ✔️