We love pain de mie a lot, the kids specially. Yogurt makes the bread even better as the second part of liquid after the poolish is added!
Thank you ^^~
really nicely done.
can you print the recipe...that looks amazing, I make my own yogurt so it is a win, win!
Sure! Diane!! Let me finish my work and then I will upload my recipe~^^
My recipe of this one:
Pretty hard to find fault with that beautiful crumb. Nice loaf!
which of your two versions look better. They both do. Eagerly awaiting more details. -Varda
example of what this bread is supposed to be all about. Well done. The kids should be happy as can be!
Beautiful! Poolish, and yogurt.. can't be beat. I have baked hamelman's pain de mie, which is a straight dough with no preferments and the kids loved it.
Before I made them with the straight dough, however I like the bread keeping the freshness on my counter (at least 3 days fresh as the first day)... So, i never go back to the straight dough, any more ~ :p
Love your sandwich loaves and the crust is so evenly coloured. May I please ask if your you need to add more liquids to the poolish version if not using yogurt? I'd like to try both. Many thanks.
thank you Judy for the lovely comments^^~
I almost use the same amount of the liquid, like water/milk/spinach purée ... Instead of yogurt... However the density between many kinds of liquid are slightly different. So, you need to feel the dough and add the liquid gradually^^~
I made a mistake when reading your recipe and thought you used water and yogurt for the main dough but now I can see that you only used yogurt for the liquid part so I will adjust accordingly. You loaf pan is quite large so I may have to half your recipe. I recently made a loaf using 60 grms of starter with cream, milk and water but would like to use yogurt as it's less fattening.
You are very welcome^^~ Judy!