Sourdough Pain de Mie Maurizio’s Recipe
I baked Maurizio’s sourdough Pain de Mie today.
Based on his recipe and recommendations I made a 700 g dough to fit in my 8.5” x 4.5” loaf pan, however, it came out rather small, I’d say it could easily have been 800 go for that size.
Anyhow, as per his recipe it is all white flour, 12% butter unsalted, 7% honey, 22% milk, 48% water, and 2% salt.
See what I mean, it is rather short and squat for sandwich bread.
How much dough do you guys use for this size of pan? What it underproofed or just not enough dough?
I’ll post photos of the crumb tomorrow once I cut it open.