A tale of two loaves

Bought a pullman pan so I could attempt to make a better version of store bought sandwich bread requested by family members. Used the recipie from K A flour website for small honey oat pain de mie substituting white whole wheat for half the unbleached white.

At the same time in order to use up the rest of the WWW that was ground last weekend I decided to  make a sourdough boule. There was 145 g left after the pain de mie was mixed to that 225 g unbleached white was added. Then mixed 200 g starter that had just tripled after feeding with 260 g water at 90 degree F until well disolved. The flours were added and mixed till just combined and autolysed 30 min. 7 g salt was added and incorporated with pinching and folding. The bowl was covered, did stretch and fold every 20 minutes four times then let bulk ferment for 3 hours. Formed a boule, put in brotform, bagged and placed in fridge. A couple hours later noticed that it was almost doubled so decided to go ahead and bake. Preheated oven to 500 degrees F with a Dutch oven in it, scored with an * placed the boule in the Dutch  oven with the lid on put in oven and turned down to 450. Baked 35 min removed the lid and turned down to 425 baked another 10 min put on cooling rack.

I thought the pain de mie was way too sweet and as unspectacular as most sandwitch breads are, will  cut down honey  by a third next time. The boule had a much more complex flavor and a transluencent crumb due to the better fermentation. It is a keeper.

Enjoy 

STU