Week 14: Pain de Mei

FRANCE: This perfectly square loaf is baked in a pan with a lid, resulting in a soft, thin crust and tight, tender crumb. It’s reminiscent of Wonder Bread’s more sophisticated cousin, Pepperidge Farm White, and smells heavenly. The shape, texture and lack of crust make it the perfect foil for sandwiches and canapes, and if you slice it very thick, Texas toast. The detailed video is in French, but you can’t go wrong if you follow Chef Sylvain’s instructions exactly, and I’ve added a link to his website which you can have Google translate into English.

Pain de Mie | Chef Sylvain

Ingredients(See below)
Rise Time60 + 45
Special EquipmentHelps to have a stand mixer
Pullman loaf pan
  • 500 g all purpose flour
  • 10 g of salt
  • 10 g of sugar
  • 2 teaspoons yeast
  • 10.5 – 11 oz lukewarm milk
  • 30 g of butter

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