Pain de Mie Sandwich Bread
A soft and light sandwich bread with a thin crust, perfect for any meal.
Equipment
- stand mixer
- Pullman pan
- wire rack
Ingredients
Levain
- 71 g white flour medium-protein or all-purpose
- 71 g water
- 7 g ripe sourdough starter 100% hydration
Autolyse
- 764 g white flour medium-protein or all-purpose
- 184 g whole milk
- 305 g water for autolyse
- 149 g ripe levain
Main Dough
- 100 g unsalted butter
- 25 g water for mixing
- 58 g honey
- 15 g fine sea salt
Instructions
- Prepare the levain by combining the ingredients in a jar and letting it sit overnight at a warm temperature.
- For the autolyse, mix flour, milk, water, and levain in a stand mixer on low speed, then let it rest for 30 minutes.
- Mix in butter, honey, salt, and water, then knead until smooth and incorporate butter before covering the dough.
- Allow the dough to bulk ferment for about 4 hours, performing stretches and folds every 30 minutes.
- Divide the dough, shape into rounds, and let rest for 30 minutes.
- Shape rounds into cylinders and place seam side down in greased Pullman pans.
- Proof the dough at room temperature until it rises nearly to the rim of the pan.
- Preheat the oven and bake the loaves, first at 425°F, then reduce the temperature until fully baked.
Notes
Use the Pullman pan lid for a thinner crust and ensure the pan is well-greased for easy removal.