Pain de Mie. Pain de mie is a type of soft, white or brown bread, mostly sold sliced and packaged. "Pain" in French means "bread", and "la mie" refers to the soft part of bread, called the crumb. In English, pain de mie is most similar to pullman loaf or regular sandwich bread. Pain de mie usually has sugar in it, which makes it sweeter than most French breads.
This style of bread is sometimes called a "Pullman Loaf," or simply just "sandwich bread," but they all have the same undeniable characteristics: a soft and minimal crust, a slightly sweet flavor, warmth and depth from just enough butter in the dough, and an ethereally light interior. The name Pain de Mie comes from the French word pain, which means bread, and la mie a term that refers to the soft part of the bread, or the crumb. This is because Pain de Mie is different from other French breads; its crumb is finer, as compared to the coarser crumbs found in alternatives like baguettes. You can cook Pain de Mie using 8 ingredients and 11 steps. Here is how you cook that.
Ingredients of Pain de Mie
- Prepare 300 grams of Bread (strong) flour.
- You need 15 grams of Sugar.
- It's 6 grams of Salt.
- It's 3 grams of Dry yeast.
- Prepare 3/5 grams of Malt powder (if you have it).
- You need 90 ml of Milk.
- It's 120 ml of Water.
- You need 15 grams of Unsalted butter.
This recipe comes from King Arthur. I made minor changes to reflect more generic ingredients. The lid ensures that the baking bread won't expand too much, keeping it very close-grained-and thus totally non-crumbly, and easy to slice. Pain de mie is a fine-textured, moist bread baked in a special lidded pan.
Pain de Mie step by step
- Add all of the ingredients up to the water into the bread maker, and start it on the dough course. Add in the butter after 5 minutes..
- Take it out once it is done, punch it, and carefully remove the gas..
- Divide into 3 equal portions and make it into rolls. (Make the piece that is to go in the center 20 g larger). Let the dough rest for 20-30 minutes until it sufficiently rises..
- After letting it rise, roll out the gas with a rolling pin, and stretch it out to 20 cm..
- Fold the top and bottom left and right to make it a quarter of the size. (Into a fan shape)..
- Fold the three corners into the center, and flip it over. Tuck in the sides of the dough using a cat paw-shaped fist, and roll it into a smooth ball..
- Place into the pan, and let the highest point rise to 2 cm below the top of the pan. Watch the position, and start preheating the oven to 230℃..
- In order for it to get moist, spray it from a bit of a high point with mist..
- Reduce the oven to 200℃, and bake for 30 minutes. Let it get brown then cover with aluminium foil to keep it from burning..
- After baking, drop the pan from a height of 15 cm to remove the air. Remove it from the pan, let cool, and it is done..
- The crust is crispy and fragrant, and the inside is rich and fluffy. It is reduced in salt and sugar, and is good for meals..
The lid keeps the loaf from crowning, giving it a flat top and perfectly square-edged slices. For toast (and French toast), sandwiches (including our favorite, grilled cheese), and the best bread-and-butter ever, you simply can't beat pain de mie. Pain de mie means "bread of the crumb" in French, and it's called that because of how the bread is baked; the vessel that holds the dough creates a finished product with very little crust and almost all crumb. The butter and milk make this a soft and malleable dough, which is supported by the pan it's baked in. The pan used for baking, called Pullman because it replicates the shape of.