Monday, February 18, 2008

Pain de mie

click to enlarge pics


Do you like pain de mie?



It has soft crumb and good for sandwiches but simply toast it, butter it and eat it! Yummy!


Here is the recipe for you
(mold size: 8×4×4 inch)

1. Make pre-fermented dough with white & wheat flour 50/50. (instead of 100% whole wheat.)

(my favorite ratio: yeast water 100g + whole wheat flour 60g + bread flour 60g) Ferment it overnight. First two pics show how it rises over time.

click here to see how-to


You have pre-fermented dough ready now? Ok let's sart!

2.

Pre-fermented dough ----------all amount :220g

bread flour ---------------------170g

water --------------------------70-80g

yeast water --------------------30g

salt ----------------------------1 teaspoon

sugar --------------------------1 tablespoon

oil (canola) ---------------------1 tablespoon

Mix all the ingredients and knead to see glutenfilm.

To obtain nice and soft crumb with this relatively lean recipe, you need to knead well.

Put dough in a large bowl and cover. Let it sit for 2-5hours. Until doubles in bulk.
(It is OK if the dough more than doubles but over risen dough tends to be sour, be careful!)

After the first rise, place the dough on the counter and devide into 2.

Make ball shape and rest them for 5 minutes.

Lightly press the dough and let gas (bubbles) out, follow the pictures and shape them.

Put both dough rolls in the mold, cover and proceed to 2nd rise. Wait for 2-3hours until the dough rises (top of the dough rolls get higher than the brim.)

Preheat oven at 400degrees.

Bake it for 25 minutes.


FYI: 2/18/08: room temp. 76degrees, first rise:3 hours, second rise:2,5 hours.

☆white flour dough rises slower than whole wheat dogh.

2 comments:

Lillium said...
This comment has been removed by the author.
Lillium said...

Hi,
Can I make this recipe with 100% whole wheat and if so what would be the expected result?