Pain de mie usually has sugar in it, which makes it sweeter than most French breads. I would definitely use less salt, however. The recipe was easy to follow and the resulting bread is super versatile. Couldn’t agree more. The dough didn’t rise to the top of the pan so i let it sit longer which may be the cause. Pain de Mie Recipe © 2016 Sarah Black. Do let us know how it turns out. English Translation of “pain de mie” | The official Collins French-English Dictionary online. Over 100,000 English translations of French words and phrases. Remove the plastic wrap, and slide the greased lid onto the pan. You’re welcome, Yu-Jin. The lid keeps the loaf from crowning, giving it a flat top and perfectly square-edged slices. I love making breads, any kind of breads, and trying new flavors and textures. Sized to bake a traditional, smaller pain de mie loaf (a fine-grained yeast loaf also known as a pullman loaf), this eco-friendly and easy-to-clean pan is manufactured from a mix of 65% recycled steel (for strength and durability), and aluminum (for superior conductivity). What a versatile loaf! I don't have a Pullman bread pan. Adjust the remaining water and/or flour if necessary; starters may vary in consistency. En général, on ajoute un "e" à l'adjectif. Remove the lid, and bake for an additional 5 to 10 minutes, till it's a rich golden brown. As-is, it’s remarkably soft, but crisps up in total when exposed to the heat of a toaster, transforming into the perfect stage for quality butter and all the jams and jellies made through the summer. Benny Thank you! Thank you Angie. Ce moule doit avoir un couvercle (très important). kemala, like any recipe you can scale up or down. The size is just larger than a slice of cheese for a grilled cheese sandwich. "Pain" in French means "bread", and "la mie" refers to the soft part of bread, called the crumb.In English, pain de mie is most similar to a pullman loaf, or to regular sandwich bread. Yet the bread is so deliciously dense that you can cut it into paper-thin … How do I scale up/down the recipe? It tastes better the same day it is baked! Using your hands, flatten 1 ball of dough into a 9x6" rectangle. Pain de mie is a fine-textured, moist bread baked in a special lidded pan. Perfect pain de mie at home. Hi, the bread shrunk while in the oven. Sprinkle the yeast on top of the water and stir to dissolve it. Also, if possible, make sure that your oven is calibrated to the correct temperature in case it’s running on the cool side. Shape the dough into a log, then cover with oiled plastic wrap and let rest for 5 to 10 minutes before you continue shaping. The dough will be very sticky but that’s okay. A longer proofing timing wouldn’t cause oozing…. That would be the main culprit. The bread was also excellent for French toast. "mee") means "crumb," or "interior." Pain de mie is a bread that’s perfectly rectangular, perfectly lovely for sandwiches, and perfectly doable with any old loaf pan. This sounds wonderful. That temperature range of 105 to 115°F is optimal for proofing yeast. There's more to this pan than pain de mie. Are there any reductions in the ingredients? I don’t have a Pullman pan, so I used a regular 9-by-5-inch loaf pan. The dough doubles at the one hour mark during the initial rise in an oiled bowl but not much during the final proof just before the oven. Thanks. The lips around the locking lid are incredibly weak and poorly formed to fit the pan. You’re likely not going to get much more rise after that point. Although it takes about 4 hours to prepare, the final bread makes it all worthwhile. The bread is delicious. The crumb was hearty, yet delicate. However, I’ve had luck by using a regular loaf pan and covering the top tightly with a lightly oiled piece of aluminum foil, doubled and wrapped snugly around the pan. *Use the lesser amount in a humid environment or during the summer; the greater amount in a dry climate, or during the winter. I tried The Perfect Loaf Pain de Mie and mine was underproofed with enough height. I simply turned one bread pan upside down onto the other, using foil to hold the two together. This lovely bread with a tight and tender crumb is an excellent sandwich bread.–Sarah Black, Special Equipment: One Pullman loaf pan (15 3/4-by-3 3/4-inches or 40-by-9 1/2-cm) or one standard loaf pan (9-by-5-inch or 22-by-13-cm); instant-read thermometer. I’ve tried to calculate it but it was so hard and I’m lost, please help me. I hope that helps! HI, I have made this recipe since I was 16, it cause pandamodium as my dad yelled for the good bread after 5 mins. It’s just a matter of math. 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