March 8, 2015 - 10:26am
White wheat PAIN DE MIE
Finally made a good pain de mie using white wheat flour 95% extraction and natural leaven. Before there were always problems ranging from not enough dough to fill the pullman pan to taste that was too sour. Now the only thing to find out is if it can be repeated.
Stu
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Nice job, Stu, this one turned out great. After all the hand-formed, free-formed, whatever-formed loaves we see (which are wonderful), this is like, precision bread, neat, squared and tidy, evenly textured and soft, golden colored, full of fiber, nutrients and flavor, and looks to be extremely edible...!
Enjoy, and thanks for sharing,
Cathy
Thanks Cathy!
I'm betting you can repeat it too!
Well done and happy baking.
I've been wanting to try a pullman loaf, and this looks like a winner. May I ask which recipe you used? And where did you get that awesome slicing guide? My lovely wife is quite terrible at slicing bread :)
Great bake!
-Gabe
http://www.amazon.com/Bread-Slicer-Elite-Stainless-Maple/dp/B003ZSZG1M/ref=sr_1_16?ie=UTF8&qid=1425870590&sr=8-16&keywords=bread+slicer+guide
Did you use the KAF pain de mie recipe?
-G
Glad you found the slicer it works as long as you have the bread lined up. The recipe was based on one byTX farmer that can be found searching this website. There were a few things altered. If you are curious, I will post the procedure used.
Stu
Think I'm going to order the 9 x 4 x 4 pan this week.
If you wanted to post your recipe and process that would be great. I have been struggling to get good results out of the 9x4x4 pan, but thanks to the people on this forum have made some progress. If you had any suggestions I would appreciate it. Thanks!
http://www.thefreshloaf.com/node/41869/troubleshooting-gummy-line-bottom-loaf
510g fresh ground white wheat 95% extraction
338g water @90F
40g DMS
11g salt
100g starter100% hydration
31g raw honey
31g butter
Mix the flour, DMS and water together in a bowl till shaggy dough forms. Make a shallow impression in the dough and put the salt in it with enough extra water to start dissolving it. Pour the butter, honey and starter around the dough and let everything sit for 30 min to autolyse the flour. Mix using pinches an folds until you have a homogeneous mass and form a ball. Do vigorous S&F every 30 min four times. Cover and put in refrigerator overnight.
Remove the dough from the refrigerator it will have expanded some but not much. Flatten the dough into a circle about the diameter of your bowl, wash the bowl in warm water to heat it up and place it over the circle of dough. Let the dough warm to room temp. You should start to see some puffiness. Double roll the dough into a log and place it in the 9×4×4 oiled pullman pan and cover with plastic wrap. Place the pan in the oven with the light turned on to create a warm spot and let proof until about half an inch from the top of the pan this took about 4 hours. Remove the pan and preheat the oven to 350 F. Place the oiled lid on the pan, put it in the oven, bake for 30 min, remove the lid and bake another 15 min or until the loaf is 200- 205 F. Remove from pan put on rack and let cool.
The loaf was very close to being exactly what I wanted with the exception of a thin slightly dense ring around the whole thing. When it is repeated, the ingredients will be reduced by 10- 15% and it won't be proofed quite as long.
I hope it works for you!
Stu