May 22, 2011 - 9:39am
Substituting buttermilk in Pain de Mie
Last week I made Pain de Mie for the first time, trying out my new Pullman loaf pan, and it worked really well. I used this recipe:
http://www.food.com/recipe/pain-de-mie-french-pullman-bread-abm-303501
- 3/4 cup milk
- 1 cup lukewarm water
- 6 tablespoons butter
- 2 teaspoons salt
- 3 tablespoons sugar
- 1/3 cup dry milk or 1/3 cup nonfat dry milk powder
- 1/3 cup potato flour or 3/4 cup potato flakes
- 3 cups unbleached all-purpose flour
- 1 1/2 cups white whole wheat flour
- 2 1/4 teaspoons instant yeast
except I used leftover mashed potato and added about 1/4 cup mixed grains for texture. For the next loaf, I was thinking to try buttermilk instead of 2%. Should I? If I do, should I reduce the amount of butter in the recipe?
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Go for it. The bread will just taste a little more sour.
As to the butter question... Buttermilk is usually a lowfat cultured milk product in commercial production and has nothing whatever to do with the production of butter. Even if you had real, old fashioned, buttermilk, it would be made from what is left after butter is made and therefore would also be fairly low in fat. So you shouldn't cut down on the amount of butter in the recipe.
Hi, I just bought two 9" pullman loaf pans, and am having a difficult time finding recipes for this size. I hadn't realized that the 13" size was the standard. I tried scaling back one recipe, but the results were dry and not notably tasty. What I'm wondering is if I make the full-size recipe, then cut a third off the proofed dough (and presumably baking off that fragment as maybe a largish bun or smallish free-standing loaf), would I get the desireable results? Off-hand, I can't see why I wouldn't, but I may be overlooking some critical detail.