Super Sandwich Bread Pain De Mie Levain Bakery Recipes

PULLMAN SANDWICH BREAD AKA PAIN DE MIE

Steps:

• Ensure milk is warm, not hot (about 110 F). In a small bowl add the yeast, sugar, and egg. Stir and set aside to foam for 5 mins.Pro tip - Instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
• In the large bowl of a stand mixer, with the dough hook attachment add the flour and salt. Then, add the yeast mixture. Combine with a wooden spoon or rubber spatulaPro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
• Knead on medium speed for about a minute scraping the sides of the bowl as necessary. Pro tip - Do not make haste to add additional water or flour at this point because the flour is still absorbing liquid.
• Once all the flour is incorporated, knead the dough for three minutes on medium speed until smooth. The dough will be soft and sticky.Pro tip - A soft and sticky dough is a light and airy bread so don't add more flour.
• Next, add the soft room temperature butter a little at a time. knead again for 2 minutes until smooth and elastic but still soft.Pro tip - When you add the butter it will seem like the dough is falling apart. Trust the process and keep kneading.
• Avoid the temptation to add more flour. We want soft, light, and fluffy brad, and this is only possible when the dough is soft, elastic, yet slightly sticky.Note - If using a stand mixer, you may need to add the reserved flour for kneading to prevent the dough from sticking to the bowl. If kneading by hand, use the reserved flour as required for kneading to prevent the dough from sticking to the work surface.
• Remove the dough from the mixer bowl onto a lightly floured surface. Shape into a ball.Pro tip - Using a flexible bread scraper does a good job of removing the sticky dough from the bowl.
• Place in an oiled bowl and cover with plastic wrap or clean kitchen cloth. Leave to rise in a warm place for about an hour until doubled in volume.Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
• When the dough is double in volume invert the risen dough onto a lightly floured surface. Divide into two - to make two loaves or one large 13-inch loaf.
• Start to roll like a jelly roll. Fold from top to the center then again once more towards the end. Pinch the seams together.
• Place into a buttered Pullman loaf pan seam side down.
• Cover loaf pan with plastic wrap or clean kitchen cloth. Let rise in a warm place for about 45 minutes until almost 2 inches from the top rim of the loaf pan.
• Once you see your dough is almost halfway up the sides preheat the oven to 380°F / 190°C / Gas Mark 5 for at least 10 minutes.
• Cover the loaf pan with its lid. Place the loaf pan on the center rack in the hot oven.Pro tip - You want to place the lid on before it rises to the top so you don't ruin the rise.
• Bake the 13-inch loaf for about 45 to 50 minutes, the 9-inch loaf for about 25 to 30 minutes, and the 7-inch loaf for about 20 to 25 minutes. Pro tip - The bread is done - when you tap the bottom of your loaf and you will hear a hollow sound (or the internal temperature registers between 160° to 180°F on an instant-read thermometer)
• Partially open the lid and let cool for 10 minutes - before you remove and let cool completely. Take it out of the pan and cover it with a clean kitchen cloth for at least 5 minutes.Pro tip - Wrapping the bread in kitchen cloth will let the steam cool in the bread keeping it soft.
• Always let bread rest for at least an hour before you cut - this is the hardest part!! But, it will prevent the steam from escaping and making the bread dry.
• Enjoy!

SUPER SANDWICH BREAD (PAIN DE MIE) (LEVAIN BAKERY)

Steps:

• Put yeast and warm water in a small mixing bowl. Whisk until creamy. Set aside for 1-2 minutes.
• Using a stand mixer with the dough hook attachment, combine the flour and salt. While mixing on low speed, gradually add in the cut-up butter and buttermilk. Then add in the cool water as needed to form smooth dough. TIP: When first combining water and flour, its essential to create dough with the right consistency. If dough is too wet and sticky, add a bit more flour. If dough is too dry and hard, add a bit more cool water.
• Continue mixing for 5 to 8 minutes until dough is elastic. Remove mixing bowl from stand. Cover with plastic wrap and let rise in the refrigerator for 8 to 24 hours.
• After dough has risen, lightly grease two 8-inch loaf pans. Divide risen dough in half and form each piece into a rectangular loaf shape. Place shaped loaves into prepared pans. Dust the tops of the dough with flour and cover the loaf pans loosely with plastic wrap. Let the dough proof for 8-24 hours in the refrigerator.
• When dough has done proofing, preheat the oven to 375°F Lightly flour the top of each loaf. With a razor blade or very sharp knife, score the top of each loaf diagonally 3 times. Place the sheet pan in the center of the preheated oven and bake for 50 minutes.

PAIN DE MIE - FRENCH PULLMAN BREAD (ABM)

Steps:

• Combine all of the ingredients, and mix and knead them-by hand, mixer, or bread machine-to form a smooth, supple dough.
• Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours.
• Lightly grease a standard (13 x 4 x 4-inch) lidded pain de mie pan.
• Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's about 1/2-inch below the lip of the pan, about 45 minutes.
• Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350°F.
• Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15 minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190°F
• Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm. Yield: 1 loaf.