The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Substituting buttermilk in Pain de Mie

The Cats Other Mother's picture
The Cats Other ...

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

 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? 



pointygirl's picture
pointygirl

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.

pear_tart's picture
pear_tart

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.