The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pain de mie (poolish, yogurt)

June 1, 2013 - 2:19pm
Fin fin's picture
Fin fin

Pain de mie (poolish, yogurt)

We love pain de mie a lot, the kids specially.  Yogurt makes the bread even better as the second part of liquid after the poolish is added!

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Comments

Floydm's picture
Floydm
June 1, 2013 - 4:58pm

Very nice!

Fin fin's picture
Fin fin
June 2, 2013 - 12:30am

Thank you ^^~

carblicious's picture
carblicious
June 1, 2013 - 11:08pm

really nicely done.

gmagmabaking2's picture
gmagmabaking2
June 2, 2013 - 9:07am

can you print the recipe...that looks amazing, I make my own yogurt so it is a win, win!

Thanks, Diane

Fin fin's picture
Fin fin
June 2, 2013 - 10:19am

Sure!  Diane!!  Let me finish my work and then I will upload my recipe~^^

Fin fin's picture
Fin fin
June 3, 2013 - 1:44pm

Hi Diane,

My recipe of this one:

Pan size: 33cm x 13.5cm x 12 cm
Poolish:300g bread flour,  300g water,  1g instant yeastRoom temp. 3-4 hours and overnight in the refrigerator Dough:Part A:Bread flour 300g Sugar 20-30gPlain yogurt 140-150g (sometimes, I add a bit of honey to the yogurt.)  Part B:Salt 10gInstant yeast: 2g  Butter 20-30g   1, All the poolish and Part A mix into a rough ball. Autolyse 30 mins.  2, add in salt, knead 1-2 mins.  Then, yeast.  Knead until the dough is nice and smooth, tacky but not sticky.        Then, toss in butter.  3, keep kneading the dough until pass the windowpane test. First fermentation: one hour until it gets doubles in size.second fermentation: degas the dough and flip it over for another 30 mins Then, divide, shape and rest the dough as the procedures as the way of making pain de mie.

 

yy's picture
yy
June 2, 2013 - 9:10am

Pretty hard to find fault with that beautiful crumb. Nice loaf!

varda's picture
varda
June 2, 2013 - 3:08pm

which of your two versions look better.   They both do.  Eagerly awaiting more details.  -Varda

dabrownman's picture
dabrownman
June 2, 2013 - 3:09pm

example of what this bread is supposed to be all about.  Well done. The kids should be happy as can be!

Fin fin's picture
Fin fin
June 8, 2013 - 10:51am

Thank you~

Mebake's picture
Mebake
June 2, 2013 - 9:05pm

Beautiful! Poolish, and yogurt.. can't be beat. I have baked hamelman's pain de mie, which is a straight dough with no preferments and the kids loved it. 

-Khalid

Fin fin's picture
Fin fin
June 8, 2013 - 10:50am

Before I made them with the straight dough, however I like the bread keeping the freshness on my counter (at least 3 days fresh as the first day)... So, i never go back to the straight dough, any more ~ :p

jyslouey's picture
jyslouey
June 8, 2013 - 7:50am

Love your sandwich loaves and the crust is so evenly coloured.  May I please ask if your you need to add more liquids to the poolish version if not using yogurt?  I'd like to try both.  Many thanks.

Judy

Fin fin's picture
Fin fin
June 8, 2013 - 10:24am

thank you  Judy for the lovely comments^^~

I almost use the same amount of the liquid, like water/milk/spinach purée ... Instead of yogurt... However the density between many kinds of liquid are slightly different.  So, you need to feel the dough and add the liquid gradually^^~ 

jyslouey's picture
jyslouey
June 9, 2013 - 12:37am

I made a mistake when reading your recipe and thought you used water and yogurt for the main dough but now I can see that you only used yogurt for the liquid part so I will adjust accordingly.  You loaf pan is quite large so I may have to half your recipe.  I recently made a loaf using 60 grms of starter with cream, milk and water but would like to use yogurt as it's less fattening.

Judy

Fin fin's picture
Fin fin
June 10, 2013 - 9:24am

You are very welcome^^~ Judy!