Pain de Mie – the bread of the crumb

Getting the boys to eat homemade bread has as much to do with the taste as how the loaf looks. The solution: a pullman pan from USA pans. This is a lidded, heavy gauge cast aluminum pan that allows you to bake a SQUARE loaf of bread. I sifted through the internet for recipes for the Pain de Mie bread, the customary bread baked in the pullman pan. I made some final adjustments and I will likely continue to tweak the recipe to get it just right. The original recipe is here. The Biddan Ridge version is this:

  • 1 1/3 cup hard white wheat ground
  • 1 cup soft white wheat
  • Grind the flours to end with 3 1/2 cups of flour

Grain mill

  • 2 tsp salt
  • 1 Tbsp yeast
  • 2 Tbsp Biddan Ridge honey or other local honey
  • 2 eggs
  • 1/4 c dry milk powder
  • 1 cup milk heated to 95-105F
  • 6 Tbps butter cut into small pieces

Whisk 1/2 c warm milk, honey and yeast in mixing bowl until frothy. Add flour, salt, remaining milk and mix until shaggy. Add eggs. Then add butter pieces one at a time until incorporated. If dough doesn’t pull together and away from the sides of the bowl, add 1 spoon full of flour at a time until it does. I added 10 additional spoons of flour. Run mixer for 10 minutes on low. Scrap down sides of bowl and let dough rise until doubled (approximately 1 hour). On a floured surface, roll out dough, knead a few times and shape into a 9×13 sheet. Roll up and place in a buttered Pullman pan.

Second rising

Remember to butter inside of lid. Let dough rise until almost to the top of the pan. Slide on the lid and bake at 350F for 35 minute. Take off lid and bake an additional 10-15 minutes or until thermometer registered 190F.

Pain de Mie

 

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