100% Whole Wheat Pain De Mie
If anyone has experience with whole wheat pain de mie, then this goes out to you:
Are homemade pain de mie's usually heavier than store-bought ones? I tried King Arthur Flour's "A Smaller 100% Whole Wheat Pain De Mie" (followed the ingredients and directions to the letter), and the loaf was incredibly dense and didn't fill the pan.
So I adjusted my own whole wheat recipe (no potato flakes or dried milk powder), which includes soaking the flour for 30 mins, and although the bread filled the pan and was definitely lighter, it was still heavier than the loaves I'm used to baking. And even though the recipe was scaled down from a regular 9-inch loaf, it took longer to bake, and I'm not sure I understand why..
The bottom line is I would love to make a 100% whole wheat pain de mie that is almost weightless and fluffy, like the ones in the store. Any thoughts or ideas would greatly be appreciated.. Thanks. :)