Normally I bake whole grain breads but for Breakfast on Sunday we like sometimes a lighter Bread. So I bake Pain de Mie from “Advanced bread and pastry” from Michael Suas. Its a delicious white bread, which makes a good toast, too. And when you increase the sugar amount and degrease the amount of salt you get a very nice sweet bread, too.
Pain de Mie
- 290g flour Type 550
- 200g water
- 5g fresh yeast
- 5g salt
- whole Pâte fermentée
- 1000g flour Type 550
- 310g water
- 310g milk
- 20g salt
- 20g fresh yeast
- 100g butter
- 50g sugar
Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.
Mix all ingredients for the dough 5 min at slowest speed, then around 8 min on fast speed until complete gluten development
Ferment for 2 hours.
Divide the dough into 2 parts and flatten to an rectangle. Rest for 30 min. Now degas the dough (to NOT knead!) and roll tightly to loaves.
Place in a buttered pan and proof for 1 hour.
Bake with steam at 200°C for about 30 min.
I submit this post to Susans Yeastspotting, her weekly showcase of yeastbaked goods.