{"id":2086,"date":"2010-02-14T19:38:27","date_gmt":"2010-02-14T18:38:27","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/02\/pain-de-mie\/"},"modified":"2017-04-21T21:03:52","modified_gmt":"2017-04-21T19:03:52","slug":"pain-de-mie","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/02\/pain-de-mie\/","title":{"rendered":"Pain de Mie"},"content":{"rendered":"<p><span style=\"text-decoration: underline;\"><img loading=\"lazy\" decoding=\"async\" style=\"margin-left: 0px; margin-right: 0px; border-width: 0px;\" title=\"DSC_1644\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2010\/02\/DSC_1644.jpg\" alt=\"DSC_1644\" width=\"209\" height=\"280\" align=\"left\" border=\"0\" \/><\/span><\/p>\n<p>Normally I bake whole grain breads but for Breakfast on Sunday we like sometimes a lighter Bread. So I bake Pain de Mie from \u201cAdvanced bread and pastry\u201d 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.<\/p>\n<p><!--more--><\/p>\n<h1><span style=\"text-decoration: underline;\">Pain de Mie<\/span><\/h1>\n<p><strong>P\u00e2te ferment\u00e9e:<\/strong><\/p>\n<ul>\n<li>290g flour Type 550<\/li>\n<li>200g water<\/li>\n<li>5g fresh yeast<\/li>\n<li>5g salt<\/li>\n<\/ul>\n<p><strong>Dough:<\/strong><\/p>\n<ul>\n<li>whole P\u00e2te ferment\u00e9e<\/li>\n<li>1000g flour Type 550<\/li>\n<li>310g water<\/li>\n<li>310g milk<\/li>\n<li>20g salt<\/li>\n<li>20g fresh yeast<\/li>\n<li>100g butter<\/li>\n<li>50g sugar<\/li>\n<\/ul>\n<p>Mix all ingredients for the P\u00e2te ferment\u00e9e and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n<p>Mix all ingredients for the dough 5 min at slowest speed, then around 8 min on fast speed until complete gluten development<\/p>\n<p>Ferment for 2 hours.<\/p>\n<p>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\u00a0 loaves.<\/p>\n<p>Place in a buttered pan and proof for 1 hour.<\/p>\n<p>Bake with steam at 200\u00b0C for about 30 min.<\/p>\n<p>I submit this post to Susans <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\" target=\"_blank\" rel=\"noopener noreferrer\">Yeastspotting<\/a>, her weekly showcase of yeastbaked goods.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Normally I bake whole grain breads but for Breakfast on Sunday we like sometimes a lighter Bread. So I bake Pain de Mie from \u201cAdvanced bread and pastry\u201d 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20452,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[273,372],"class_list":["post-2086","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-nur-mit-hefe","tag-toast"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2086","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=2086"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2086\/revisions"}],"predecessor-version":[{"id":20451,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2086\/revisions\/20451"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20452"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2086"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2086"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2086"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}