The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ode to Pain de Mie

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evth's picture

Ode to Pain de Mie


Ode to pain de mie

Won't wear anyone down with a poem here, but I will extol the virtues of just simple, pure white bread.  True, that this is a distant cry from any of the many handsome, crusty artisanal loaves of TFL.  There's nothing ordinary about this square and honest loaf.  What does it yield? A tender, buttery, soft crumb.  This is serious comfort food.

The mark of a civilized society may be said to have the crusts cut off.  Not here.  As thin as the crusts are, there is no need for trimming in the company I keep.  Great for sandwiches (think grilled cheese) and just as great with a nice spread of butter.

This bread is also known as a pullman loaf and was inspired by where the recipe can be found:

Pip pip or better yet, au revoir,


Next post: the quiche crust that won't quit!



proth5's picture

(to paraphrase) "Get's no respect."

But it can take many beautiful forms (the Japanese are masters at it)  and carefully done is every bit as "artisan" as the crustiest baguette ever was...