May 22, 2011 - 9:39am
Substituting buttermilk in Pain de Mie
Last week I made Pain de Mie for the first time, trying out my new Pullman loaf pan, and it worked really well. I used this recipe:
http://www.food.com/recipe/pain-de-mie-french-pullman-bread-abm-303501
- 3/4 cup milk
- 1 cup lukewarm water
- 6 tablespoons butter
- 2 teaspoons salt
- 3 tablespoons sugar
- 1/3 cup dry milk or 1/3 cup nonfat dry milk powder
- 1/3 cup potato flour or 3/4 cup potato flakes
- 3 cups unbleached all-purpose flour
- 1 1/2 cups white whole wheat flour
- 2 1/4 teaspoons instant yeast
except I used leftover mashed potato and added about 1/4 cup mixed grains for texture. For the next loaf, I was thinking to try buttermilk instead of 2%. Should I? If I do, should I reduce the amount of butter in the recipe?
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Hi, I just bought two 9" pullman loaf pans, and am having a difficult time finding recipes for this size. I hadn't realized that the 13" size was the standard. I tried scaling back one recipe, but the results were dry and not notably tasty. What I'm wondering is if I make the full-size recipe, then cut a third off the proofed dough (and presumably baking off that fragment as maybe a largish bun or smallish free-standing loaf), would I get the desireable results? Off-hand, I can't see why I wouldn't, but I may be overlooking some critical detail.