The Fresh Loaf

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090919 My first sourdough pain de mie

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Yippee's picture
Yippee

090919 My first sourdough pain de mie

Thanks to both Mr. DiMuzio and bblearner's input, I made my first pain de mie successfully.   This loaf was made with 20% pre-ferment maintained at 50% hydration. To add a bit of Japanese touch to the loaf,  3% flour and 17% water was used to make water roux starter. Honey was used in place of sugar.  The rest were milk, milk powder, butter and etc., pretty typical ingredients.


As Mr. DiMuzio mentioned, this sourdough sandwich loaf is more compact than the yeasted version loaves and has more substance (bigger dough size) and is slightly chewier in texture.    It is a nice loaf of milky savory bread with a very subtle hint of tang. 


My kids were fascinated with the square shape and called it the loaf with no 'butt' (as compared to the dome-shaped loaves I made before).  They've enjoyed it without butter and have already requested another loaf.


The kneading was done completely by my Zojirushi and no folds by hand.  I adopted Mr. DiMuzio's procedures to utilize the fridge to both bulk ferment and proof.  The loaf was done with minimal dough-sitting, which was my ultimate goal.   I'd also applied the same procedures in my nut-and-fruit bread and it turned out great as well.  Thank you again, Mr. DiMuzio.


http://www.flickr.com/photos/33569048@N05/sets/72157622439989640/

Comments

Mini Oven's picture
Mini Oven

That sure looks fluffy!   Pictures look great!


Mini

Yippee's picture
Yippee

How are you doing?


Yippee

dghdctr's picture
dghdctr

Nice job, Yippee.  I appreciate your kind comments about my suggestions, but this baby was all yours!  A baby (your kids might say) with no butt.


Looks like a good application of a bread machine's capabilities.  Did you already share the formula, or is it copyrighted?


And when you say "30% levain", do you mean that 30% of the total flour in the formula was contributed by the levain, or that the weight of all of the levain used was 30% of the remaining flour weight?  I know we already discussed this in another thread, but I wasn't certain which convention you were using here.


--Dan DiMuzio

Yippee's picture
Yippee

Mr. DiMuzio:


Here's the formula I came up with (nothing is copyrighted): 



milk  = 33% = 115  
H2O - water roux starter = 17% = 58  
H2O - SD  = 10% = 35 208
    60%      
           
Flour - formula = 77% = 267  
Flour - water roux starter = 3% = 12  
% of Flour  in SD to overall flour = 20% = 70 349

 
  100%

 
   
           
unsalted butter = 6% = 21  
honey = 8% = 28  
salt = 2.00% = 7  
milk powder = 5.0% = 17  
           
        630  

  

  when you say "30% levain", do you mean...

 

I meant the total weight of levain used equals to 30% of the total weight of flour (including that in the starter)  and I had also mentioned that my starter had a 50% hydration.

Would you present it differently?  If I can do it in a way that a reader won't have to pop the same question next time, I'm all ears.  Thanks.

Yippee 

summerbaker's picture
summerbaker

That loaf looks so beautiful and I'd like to try it.  What size pan did you use?


Summer

Yippee's picture
Yippee

Summer:

Thanks for your compliments. To be honest with you, I was a bit embarrassed to show this slightly deformed loaf but I was very happy with the texture. I probably should have let the dough proof a little longer so that it would fully filled the pan. I used 630g of dough, in reference to bblearner’s formula, for my 8"x4"x4" Pullman pan. What size is your pan?

Yippee

summerbaker's picture
summerbaker

Mine is 13"x4"x4."  Darn.  I guess that means I'll have to figure out how to calculate the amount of dough for it.  Do you know how to do that?  Forgive me if you've explained this before and feel free to post a link to the answer.


Thanks,


Summer

Yippee's picture
Yippee

http://www.thefreshloaf.com/node/13432/pullman-loaf


 


Had a discussion with david618 about dough weight.


 


Yippee