📝 About This Recipe
Pain de Mie, literally 'bread of the crumb,' is the sophisticated French answer to the sandwich loaf, prized for its impossibly soft texture and thin, delicate crust. This sourdough rendition elevates the classic by introducing a subtle tang and a complex depth of flavor that only a slow fermentation can provide. Baked in a lidded Pullman pan to achieve its signature perfectly square shape, this loaf is the gold standard for French toast, croque monsieurs, or simply the best buttered toast of your life.
🥗 Ingredients
The Levain (Build 4-6 hours before)
- 35 grams Active Sourdough Starter (bubbly and at peak)
- 70 grams Bread Flour (high protein)
- 70 grams Whole Milk (lukewarm, approx 75°F)
Main Dough
- 500 grams Bread Flour (sifted)
- 240 grams Whole Milk (cold from the fridge)
- 40 grams Granulated Sugar (for tenderness and browning)
- 10 grams Fine Sea Salt
- 60 grams Unsalted Butter (high-quality, softened to room temperature)
- 1 tablespoon Honey (for moisture retention)
- 20 grams Milk Powder (enhances the creamy flavor and soft texture)
Finishing
- 1 tablespoon Melted Butter (for brushing the hot crust)
- 1 teaspoon Neutral Oil (for greasing the Pullman pan)
👨🍳 Instructions
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1
In a small jar, mix the levain ingredients (starter, flour, and milk). Cover loosely and let sit in a warm spot until doubled or tripled in size and bubbly, usually 4 to 6 hours.
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2
In the bowl of a stand mixer, combine the active levain, cold milk, sugar, and honey. Whisk briefly to break up the starter.
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3
Add the bread flour, milk powder, and sea salt. Using the dough hook attachment, mix on low speed for 3-4 minutes until a shaggy dough forms and no dry flour remains.
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4
Increase the mixer speed to medium-low. Add the softened butter one tablespoon at a time, ensuring each piece is fully incorporated before adding the next. This should take about 5-7 minutes.
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5
Continue kneading on medium speed for 8-10 minutes. The dough should become very smooth, elastic, and pull away cleanly from the sides of the bowl. Perform a 'windowpane test' to ensure gluten is well-developed.
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6
Transfer the dough to a lightly oiled bowl. Cover and let it bulk ferment at room temperature (70-75°F) for 4 hours, performing one set of 'stretch and folds' after the first 60 minutes.
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7
After bulk fermentation, cover the bowl tightly and place it in the refrigerator for 8-12 hours (overnight). This cold proof develops the flavor and makes the enriched dough easier to handle.
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8
The next morning, gently degas the cold dough and divide it into three equal pieces (approx. 330g each). Shape each into a tight ball and let rest on the counter for 15 minutes.
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9
Lightly grease a 9x4x4 inch Pullman loaf pan and its lid. Roll each dough ball into a rectangle, fold the sides in, and roll up tightly like a jelly roll. Place the three rolls side-by-side in the prepared pan.
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10
Slide the lid on (leaving it cracked an inch to monitor) and let the dough rise in a warm spot until it is about 1/2 inch below the rim of the pan. This can take 3-5 hours depending on your kitchen temperature.
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11
Preheat your oven to 375°F (190°C). Once the dough has reached the correct height, slide the lid fully closed and locked.
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12
Bake for 40-45 minutes. For a softer crust, leave the lid on the entire time. If you prefer a slightly more golden side, remove the lid for the final 5 minutes of baking.
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13
Remove from the oven and immediately de-pan the bread onto a wire rack. Brush the top and sides with melted butter while hot for a beautiful sheen and extra softness.
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14
Allow the loaf to cool completely (at least 2 hours) before slicing. Slicing too early will compromise the internal structure and make the bread gummy.
💡 Chef's Tips
Always use a digital scale for measurements; bread baking is a science, especially with sourdough. Ensure your butter is truly soft (like pomade) before adding to the dough to prevent lumps. If your kitchen is cold, use a proofing box or the 'oven with light on' trick to encourage the sourdough rise. Don't skip the milk powder; it provides the specific 'hokkaido-style' softness characteristic of high-end Pain de Mie. If you don't have a Pullman pan, you can use a standard loaf pan, but the bread will have a rounded top and a thicker crust.
🍽️ Serving Suggestions
Classic Croque Monsieur with Gruyère cheese and creamy Béchamel sauce. Thick-cut French Toast soaked in vanilla bean custard and topped with maple syrup. Simple afternoon tea sandwiches with salted butter, thinly sliced radishes, and chives. Pairs beautifully with a crisp Chardonnay or a hot cup of Earl Grey tea. Toasted with a thick layer of apricot preserves and whipped cultured butter.