Pain de Mie (French Pullman Loaf)

Introduction

Pain de Mie, also known as the French Pullman Loaf, is a marvel of baking that promises an incredibly soft texture, perfect for delightful sandwiches and toast. Unlike rustic bread varieties, Pain de Mie is known for its fine crumb and minimalist crust, baked beautifully within a loaf pan. Embark on a journey to bake this classic loaf, embracing its delicate sweetness and fluffy interior.

Kitchen Equipment Required

• Loaf pan with a lid (Pullman pan)
• Mixing bowls
• Stand mixer with dough hook attachment
• Measuring cups and spoons
• Kitchen scale
• Rolling pin
• Oven

Cooking Time

Total estimated time: 3 hours (including rising and baking)

Pain de Mie Recipe

Ingredients

• 500g (4 cups) all-purpose flour
• 10g (1 tbsp) salt
• 25g (2 tbsp) sugar
• 10g (1 tsp) instant yeast
• 300ml (1 1/4 cups) warm milk
• 50g (1/4 cup) unsalted butter, softened
• 50ml (1/4 cup) warm water

Instructions

Step 1: Preparing the Dough

In a mixing bowl of a stand mixer, combine the flour, salt, sugar, and yeast. Attach the dough hook and begin mixing on low speed while gradually adding the warm milk and water. Once the dough comes together, add the softened butter gradually and continue kneading for 10 minutes until smooth and elastic.

Step 2: First Rise

Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 90 minutes or until it doubles in size.

Step 3: Shaping the Dough

Once risen, transfer the dough onto a floured surface. Roll it out into a rectangle that matches the length of your loaf pan. Roll the dough tightly into a log from the short end, pinching the seams to seal.

Step 4: Second Rise

Place the dough seam-side down into the loaf pan. If you’re using a Pullman pan, place the lid on. Let the dough rise again for about 1 hour, or until it reaches close to the top of the pan.

Step 5: Baking

Preheat the oven to 200°C (400°F). Once the dough has risen, bake it in the oven for 25-30 minutes or until the top is golden brown, and the loaf sounds hollow when tapped. Remove the lid if using a Pullman pan, and bake uncovered for the last 5 minutes for a light crust.

Step 6: Cooling

Turn out the loaf onto a wire rack to cool completely before slicing. This will ensure the crumb is fully set and perfect for your sandwiches.

Conclusion

Congratulations on baking a classic Pain de Mie! This loaf is not only tender and elegantly flavored but also versatile for many culinary delights from gourmet sandwiches to light toast with your favorite toppings. Mastering this bread opens new tastes and textures in homemade baking, ensuring that each loaf is lovingly prepared and widely appreciated. Continue to enjoy the art of baking, exploring different flour types and mixes, and sharing the warmth and goodness that a freshly baked loaf brings to the table.

Wyatt Travis Creator of AI MultiPrompter

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