I bought a Pullman pan about a month ago and have been trying recipes left and right for the perfect loaf. Will have to find some pullman pans and get back to it.Hi Kevin, a question about your pan.


And indeed, this “Bread of the Crumb” title calls attention to the almost-absent crust on this bread, and its particularly tight crumb – which contrasts with the crunchy crusts and airy crumbs you find in most French breads, such as As I mentioned, Pain de Mie is sold in every French supermarket and grocery store, sliced and packaged. One more question, what would you recommend to proof this dough, and others, when it is cold outside?Hi Emiliano! I kneaded 14 loaves a week when my kids were growing up.

Is your’s the same type pan and if so, have you had any problems with it at the higher temp? They don’t advise oven temps over 400….

I enjoy the step by step pictures. The “Americacoat” is as good as ever.Yum!

I was also concerned that the dough didn’t seem to fill the pan much on it’s final rise. Sized to bake a traditional, larger pain de mie loaf (a fine-grained yeast loaf also known as a pullman loaf), this eco-friendly and easy-to-clean pan is manufactured from a mix of 65% recycled steel (for strength and durability), and aluminum (for superior conductivity). I made this today to make “sandwiches de miga” for my Argentinean husband.

Lightly grease a 13" pain de mie pan.
Preheat the oven to 435F; set rack at the lower-middle level.7. Feel free to halve the recipe ingredients here to fit one pan, or even double the recipe and split it among 2-3 smaller pans.If you have any other pan sizes that work well for you, please leave a comment at the end of this post and let me know!If you're not using a nonstick pan, be sure to liberally grease the sides of the pan to ensure the bread removes cleanly after baking. Like you I prefer to go my local bakery and buy baguettes, but this recipe intrigues me and I want to make it! I cooked it anyway, resigned to the fact it would be a failure. But that was delicious. How do you store it overnite?Madfortulips — Congratulations! Loved it. Does the added salt in butter affect the outcome of the loaf?Hi Kate – Salted butter will affect the taste of the bread, but not its texture.

They’ve all failed. So probably not a good bet for raisin bread without adding sugar. Scoop up the flattened butter with your pastry-scraper, and then carry it to your standing mixer.3.

Let the bread cool Mmmmm, warm homemade bread. The first rise — Dump the dough, which should be sticky but elastic at this point, onto a lightly-floured board. They don’t advise oven temps over 400. It looks amazing! Bigger than that, ingredient measurements will need to be adjusted I have made this recipe now about 6 times, and it always turns out great!

This bread is just perfect in the winter.It's lovely to have a simple, versatile bread like this to accompany just about anything. The bread looks delicious, may try this winter when all may outside duties are finished.

Place the formed loaf in its pan; cover the pan with plastic wrap. I hope you never stop doing that. blended with flour and pounded butter, 1 St & 2nd rise ok only the third rise didn’t rise….

This dough here doesn’t need to proof, other than in the fridge. For other doughs/breads, the ideal room-temperature proof is considered around 75°F. I'd follow the same mixing procedure above but knead the dough using slap and fold (French fold) on the counter. This delicious, fine-grained loaf is perfect for sandwiches and toast — including French toast and melba toast.Combine all of the ingredients, and mix and knead — using your hands, a mixer, or a bread machine set on the dough cycle — to form a smooth, soft dough.Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen.Towards the end of the rising time, preheat the oven to 350°F.Remove the plastic, and place the cover on the pan. But for some recipes, like breads, using a scale and grams is simply the only way to go I actualy brought a couple of these pain de mie when I was in Bordeaux last year, it was so good! Will let you know how it turns out. You want the butter to become malleable, but not so soft that it becomes oily.


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