Mixing: Using a mixer, mix all of the ingredients until they are thoroughly incorporated.  The dough consistency should be medium.  You want to develop a fairly strong gluten network.  The desired dough temperature is 78 to 80 degrees F.

Bulk Fermentation: Cover the dough with plastic wrap or a linen towel and let it ferment in the bowl for 2 hours. Fold the dough once, after 1 hour.

Dividing and Shaping: Divide the dough into appropriate-sized pieces. I used a Pullman pan that measures 13 by 3-1/4 by 3-3/4 inches. If you make the full recipe, you’ll use 2.25 pounds of dough to make the Pullman loaf and you’ll have about 1 pound or so left over.

Preshape two pieces (one big and one small) into rounds, cover them with plastic, and let them rest on an unfloured counter for about 15 to 20 minutes.

Shape the larger round into a long cylinder with no tapers at the ends. Then, place the dough seam side down to rise.  The dough should come about halfway up the sides or slightly more. Slide the lid on and let it rise for 1 – 1 1/2 hours.  Depending on the temperature in your kitchen, it may not take that long.

Shape the smaller dough ball into an oval shape (batard) and place it on a baking sheet to proof.  Allow it to rise for 45 minutes to an hour, depending on the temperature in your kitchen.

Preheat the oven. While the loaf is rising, preheat the oven to 400 degrees F. with a steam pan on the lower rack.

Score the small loaf, and place the baking sheet on the middle rack with the steam pan underneath. Bake the small loaf until it is golden brown and sounds hollow when thumped on the bottom.

Keep your eye on the Pullman bread.  It will be ready when it rises to within 1/2 inch from the top of the pan.  Be careful when you slide the lid off to check.

Bake the loaf at 400 degrees F. for 40 to 45 minutes.  Then, carefully slide the lid off to make sure it has an even golden brown color all around and a perfectly even crust.

Remove the loaf from the pan as soon as you take it out of the oven.  See note.

Allow the loaf to cool completely.