Pain de Mie (Pullman Loaf)
Pain de mie is an unfussy white sandwich bread that is traditionally baked in a Pullman loaf pan. A soft bread with a fine crumb, the square slices of this French bread are perfect for toast, sandwiches, and French toast. People who don’t like crust will love it for its thin crust and mild (not too "yeasty") flavor. Roll the dough in sesame seeds before placing in your pan to add some toasty flavor and crunchy texture.
Prep
7 hours
Cook
35 minutes
Total
7 ½ hours
Yield
One 13" Pullman loaf
Brød & Taylor Equipment:
Cámara de fermentación plegable y olla de cocción lenta
batidor de masa
Báscula para hornear de alta capacidad
Ingredients
- 310g (2 ½ cups) All-purpose flour
- 300g (1 ¼ cup) Water
- 1g (¼ tsp) Instant yeast
Poolish
- All poolish (above)
- 310g (2 ½ cups) All-purpose flour
- 36g (3 tbsp) Sugar
- 145g (⅔ cup) Plain yogurt
- 10g (1 tbsp + 1 tsp) Kosher salt
- 3g (¾ tsp) Instant yeast
- 45g (3 tbsp) Butter
Dough
- Sesame seeds (optional)
Topping
Instructions
- Set up the proofer: Set the proofer to 80°F (27°C) and put the water tray in the middle of the warming plate. Pour ¼ cup (60 ml) of water into the tray and place the rack on top of the tray.
- Mix the poolish: In a medium bowl, use the dough whisk to thoroughly combine the flour, water, and yeast. Place in the proofer and allow to rest for 4 hours until it doubles in size and is bubbly. At this point you can put the poolish in the refrigerator and finish the dough the next day if desired.
- Mix the dough: Knead all ingredients- either by hand or with a stand mixer- until the dough becomes smooth and strong. Shape into a ball and place into a greased container.
- Bulk fermentation: Place the container in the proofer and allow the dough to proof for 1 ½ hours, or until doubled in size.
- Shape: Turn the dough onto the counter, gently deflate, and shape it into a 13" log. Roll in sesame seeds (optional). Place in a greased 13" Pullman pan.
- Final proof: Proof at 80°F (27°C) for 45 to 60 minutes, or until the dough is near the lip of the pan, but not rising above it. Near the end of the proofing time, preheat the oven to 400°F (205°C).
- Bake: Slide the Pullman lid onto the pan. Place loaf in the oven and bake for 30 to 35 minutes. Remove the loaf from the pan and allow to cool on a wire rack.
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6 comentarios
Absolutely perfect. Thank you for this delicious sandwich loaf.
Jody – Thanks for the feedback! We’re happy to hear you enjoyed it!
I don’t have a lid. Can I use foil?
Elaine – If you were to use foil, we recommend placing something heavy and flat (like a sheet pan or baking steel) on top of the foil. The foil by itself may not be enough to keep the shape of the bread as it bakes. The added weight of the sheet pan should prevent the dough from rising up and out of the pan. You could also use a nonstick silicone baking mat instead of foil. Also, it may not be a bad idea to oil the foil just to ensure it doesn’t stick to the bread.
This recipe is incredible!!!! I did a few substitutions though: - I had no yogurt so I used buttermilk instead, which required about 5 more TBSP of flour during the mixing stage - I used bread flour because I now have gluten flour to add to my regular AP flour (bread flour is not easily found here and imported ones are too expensive) - I used black sesame seeds. This recipe convinced me that the extra work is totally worth it than buying store bought. I knew it would be tastier but not always I get the good shape and sturdiness to make good sandwiches – this one did!
Camila L – Wonderful! Thank you for sharing your adjustments. Happy to hear it was a success!