"Kenneth" > schrieb im Newsbeitrag
...
> Howdy,
>
> Here is a technique for a naturally leavened Pain de Mie. It is a
> (very) slight modification of the one that I posted a few days ago in
> another thread.
>
> Pain de Mie is a rich, white bread with a very fine and uniform crumb.
> The crust is paper thin. It is traditionally made in a "Pullman" pan.
> These are nearly square in cross section and have a lid that slides on
> preventing the dough from rising beyond the square shape of the pan.
> The quantities below are for a pan that is 4" x 4" x 16".
>
> This is a two day bread (as I do it).
>
> Day 1: evening. Mix 376g AP flour + 74g starter (I use Poilne 100%) +
> 344g 2% milk to form a dough. It need not be smooth.
>
> Ferment above 12 hours at 72°F.
>
> Day 2: morning. add to above 240g AP + 10g salt + 40g sugar + 50g
> melted butter + 1 egg yolk. Knead fully.
>
> Form loaf. Let it rest a few minutes while coating pan with release.
> Press the loaf uniformly into the bottom of the pan trying to get it
> into the corners.
>
> Put the lid on the pan, then ferment at 72°F for 5 hours. (Please
> note: In my earlier post I had this as 78°F for 3.5 hours which also
> works well.)
>
> Bake for 50 minutes at 350°F.
>
> Remove from pan when you take pan from oven. Let the loaf cool on a
> rack.
>
> If you don't have a pullman pan I would suggest that you simply watch
> the dough as it rises. When it is about 1/2" from the edge of the pan
> you are using, put some sort of flat cover on the pan to contain the
> rising dough.
>
> I hope that this is of interest, and would, of course be happy to
> respond if you have questions, or if I can assist in another way.
>
> All the best,
>
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."

Hello Kenneth,

after the success with your Poilne, I'd like to try the Pain de Mie.
My pans are only 9,8" x 4,7" x 3,7". Do you think, your recipe will work,
if I divide the dough into 2 equal pieces and let them rise in my pans??
Thanks for your assistance

Ulrike