The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain de Mie with Condensed Milk

CeciC's picture
CeciC

Pain de Mie with Condensed Milk

Recipe name

Pain De Mie

Revision

20% Wholewheat Condensed Milk

Revision notes

 

Product yield

529.00

Portions

1.00

Portion weight

529.00

Recipe's summary

Ingredient

Baker's %

Weight

Main ingredients

100.00%

203.00

Starter (100%)

6.40%

13.00

Flour

80.00%

162.40

Milk

59.11%

120.00

Condensed Milk

32.02%

65.00

Butter

12.32%

25.00

Salt

1.48%

3.00

Wholewheat Flour

20.00%

40.60

Egg (2 Yolk and 1 Wholeegg)

49.26%

100.00

Totals

260.59%

529.00

Add here general directions for the recipe

Stage1: Levain

Ingredient used (%)

25.25%

Ingredient

Usage%

Baker's %

Weight

Main ingredients

152.08%

26.96

Starter (100%)

100.00%

48.22%

13.00

Flour

25.25%

152.08%

41.00

Milk

18.33%

81.60%

22.00

Time required: 12:00:00

Totals

281.90%

76.00

Add here any specific directions for this stage

Stage2: Final Dough

Ingredient used (%)

79.80%

Ingredient

Usage%

Baker's %

Weight

Main ingredients

119.90%

135.11

Flour

74.75%

89.85%

121.40

Milk

81.67%

72.53%

98.00

Condensed Milk

100.00%

48.11%

65.00

Butter

100.00%

18.50%

25.00

Salt

99.97%

2.22%

3.00

Wholewheat Flour

100.00%

30.05%

40.60

Egg (2 Yolk and 1 Wholeegg)

100.00%

74.01%

100.00

From: Levain

100.00%

56.25%

76.00

Time required: 02:00:00

Totals

391.53%

529.00

Add here any specific directions for this stage

Got a question from my boss asking can sourdough be something else other than crunchy and chewy bread last week. I told her OF COZ we can sourdough can work it magic and transform a bread beyond our imagination like cake, biscuits and of coz different style of bread. Then I baked a batch of bagel and this Pain de Mie, just to show her that sourdough can be not sour and it can also be fluffy soft. 

This formula is adapted from Our well respected friend on this forum, Txfarmer, I have reduced the percentage of Condensed Milk and substituted wholewheat flour for some of the bread flour. It gives me full and complete flavor of wheat. I can proudly say that this is one of the best sandwich bread you will have. 

 

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Comments

Janetcook's picture
Janetcook

Lovely loaves.  They did look familiar to me too.  I have learned a lot by following txfarmer's excellent instructions on how to make a wide variety of breads.  It is nice to know that others have learned from her too so that her breads are enjoyed by many people.

The wholemeal flour looks really pretty in the crumb.  The little flecks of bran add a very nice touch.

Thank you for sharing your work!

Take Care,

Janet

dabrownman's picture
dabrownman

grand!  Fit for Kings....has to be tasty and perfect for the soft and fluffy sandwich but healthier with the whole grains. Well done and

Happy baking CeciC