March 1, 2011 - 7:13pm
Pain de Mie Formulas
I was recently given two pain de mie pans, one 9.5 inches and the other an enormous 16 inch version. But I'm having a hard time finding good formulas for them. I have one pumpernickel formula, and a pretty decent white. And I was able to adjust the quantity of ingredients so they both work in either size pan. I'm eager to try new ones, but they're surprisingly difficult to find. Does anyone have a few good formulas they'd be willing to share? Or, better yet, does anyone know a technique for converting standard formulas to pain de mie formulas? I've tried a few times to convert, but it's incredibly hard to get the quantity accurate so it fills the pan just right. Suggestions?