“Pain” in French means “bread”, and “la mie” refers to the soft part of bread, called the crumb. Je me suis mise en quête de la recette d'un pain de mie parfait. If you wet your hand and gently poke and pull at the dough, … This delicious, fine-grained loaf is perfect for sandwiches and toast — including French toast and melba toast. Un délicieux pain de mie fais maison.Recette écrite sur http://sweetfood.org Combine all of the ingredients, and mix and knead — using your hands, a mixer, or a bread machine set on the dough cycle — to form a smooth, soft dough. No wait, it is sliced bread if you take the serrated knife to it! Add the yeast, and then sprinkle the flour over the surface. The Pullman pan is 13 inches by 4 inches by 4 inches, and is lidded. I'd follow the same mixing procedure above but knead the dough using slap and fold (French fold) on the counter. Note that this dough can be a little sluggish and needs sufficient time to rise during bulk (and later, proof). So light, so airy, so delicate — the interior I search for in bread like this. Of course, bread is always better fresh. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen. With the long side facing you, fold bottom third of dough up to center and top third over (like a business letter). https://leitesculinaria.com/104582/recipes-pain-de-mie.html Be sure to wait at least 1-2 hours to slice after baking to ensure the interior has set and flavors have melded. An “oh man we have guests coming tonight? Note that high percentages of sugar can impede natural fermentation so the dough might require more time in bulk fermentation and/or proof. Thank you so much to Nagomi for sending me the beautiful bread knife you see in this post! The Pullman pan is 13 inches by 4 inches by 4 inches, and is lidded. This wonderfully simple pain de mie sandwich bread comes together without a fuss and fulfills the old adage that it's more than the sum of its parts. I opt to mix, shape, and bake it the same day. The dough should relax to fill the pan, rise to some degree, and spring back slowly when gently poked (the “poke test”). Ensuite couper la bûche de chèvre en rondelles, et mettre 3-4 … October 1, 2012 at 3:14 pm. Bake the bread for 25 minutes. Sucre et Farine - Un contour coloré, une mie blanche et moelleuse, le pain mie est le vrai passe partout des pains. It's rare for me to bake bread without any whole grain flour, but this is an exception. You certainly can just know that the result might be a bit sourer than what I've intended here. Below is a table of alternate pans with corresponding dough weights for each. There is also a shorter Pullman pan available. … Leave … Let the dough rest, untouched but covered, after the last set of stretch and folds until it's ready to be divided. Transfer the dough to a greased bowl, grease the top of the dough, and cover with a tea towel. The bread was also excellent for […] You can bake this bread in almost any pan that's the right size, but I love the straight sides and naturally nonstick nature of my USA Pan Pullman Loaf Pan (9″ x 4″ x 4″). There's also a bit of butter in the dough to tenderize the crumb. I shaped these loaves as shown on my guide to shaping a pan loaf. And…so glad you liked the French baguettes. You can use a ripe sourdough starter directly, make a mild overnight levain, and even push the proof of the dough overnight until the next day. Pain de mie is a white, or brown, bread, with a thin soft crust.It is mostly sold sliced and packaged. The interior temperature of the loaves should register above 208°F (97°C). The Perfect Loaf is supported in part by the  generosity of its readers. Real Pain de Mie contains cow’s milk — not sure how the bread will turn out if you use a non-dairy substitute. Bee Keeper’s Pain de Mie. “Pain” means “bread” in French and “la mie” refers to the soft crumb. If your kitchen is on the cool side, try to keep the dough in a warm spot (or use a dough proofer). This sort of back pocket bread is something every baker should have in their repertoire. The removal of an overnight cold proof means less sourness in the result, which is welcome in a sweet-ish bread such as this. I also have the cover for this pan and, as you can see in some of the photos here, you'll end up with square slices when using the lid. Cover both pans completely with plastic so no air reaches the dough. Alton Brown Sugar Cookies 2.0 . Next, add butter to the mixing bowl while it's running on speed 1. Mix together levain, flour, milk powdr, sugar, and water, autolyse for 30min. Halve all the ingredients in the recipe above (as described on my post on baker's percentages) and proceed as indicated. June 16, 2020 by Aparna Balasubramanian 15 Comments. This levain will ripen (mature) overnight and be ready to use first thing in the morning if kept at around room temperature, 75-78°F (24-25°C). Add honey and mix for 2 more minutes on speed 2. Yes, that's actually more traditional than my approach. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 20 minutes, or until it tests done; a digital thermometer inserted into the center will register 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. The dough should be prepared the day before, and be allowed to sit overnight in a fridge. The following day allow to sit at room temperature for 30 minutes or until the loaf has finished proofing. Weigh the cold milk into the bowl of a stand mixer, along with the boiling water. Tanna chose it for us … There's a depth of flavor to be found here, too: flavor that strikes a delicate balance between sweetness and warmth. Allow to steep overnight in the refrigerator, then strain and proceed with the directions as written. You can make a levain for this recipe or simply use some of your sourdough starter in the dough mix (see here for the difference). Pain de mie will be proofed when it completely fills the pan. This bread, or "pain," contains milk powder, which gives it a lovely flavor and a super soft crumb, or "mie." These can be stored overnight in a … Pan de Mie has a tighter crumb, and is sweeter unlike most French breads. Disposez vos 4 tranches de pain de mie, les couper en diagonale. Depending on the loaf tin you use, it can be very fluffy and light or a little denser and ideal for toast. Future iterations will surely work in whole grains — I've been playing with a significant addition of whole white wheat, and it's fantastic — but as a starting point, this bread is perfect. Pain de mis extra moelleux aux blancs d’œufs. 99. This recipe is quite straightforward, the only extra effort required is adding a few pats of butter into the dough during mixing. Cover with greased plastic wrap and let it rise again until it is 1" from the top, 60 to 90 minutes. When hot, and the dough is ready, place baking pans in the oven side-by-side and bake for 35 minutes at 425°F (218°C). This recipe is a delicious near crustless bread made in a pullman pan called Pain de Mie. You'll also see bubbles at the sides and top, the edges where the dough meets the bowl will be dome down (convex). This style of bread is sometimes called a “Pullman Loaf,” or simply just “sandwich bread,” but they all have the same undeniable characteristics: a soft and minimal crust, a slightly sweet flavor, warmth and depth from just enough butter in the dough, and an ethereally light interior. A simple egg wash (about 1 Tbsp whole milk whisked with one egg yolk) was brushed on top of the dough before baking, At the right, I slid on the snug lid and no egg wash was used. Yes, but adding in the butter can be challenging. So Pan de Mie literally translates as Bread of the Crumb! The French use it most often for toasting, while its thickness and shape make it ideal for the preparation of the classic French sandwich croque-monsieur. 4m Easy 100% CLASS. 4.6 out of 5 stars 785. To the mixing bowl, add the levain (or sourdough starter), salt and the reserved 25g water. If you try this Classic Pain de mie, let me know! For longer storage, it’s best to freeze the bread. Mix all the ingredients listed in the Levain section, above. Bee Keeper’s Pain de Mie. It can be challenging, though, to mix in the honey and butter … Pain de mie Sandwich Bread dough at the end of bulk fermentation. This sourdough pain de mie sandwich bread radiates warmth and coziness. Ingredients: Unbleached All-purpose flour (450g) & Whole wheat flour (50g) Unbleached all-purpose flour is best for making cakes and soft breads such as pain de mie or brioche. Lightly grease the base and lid of a 13" pain de mie pan (Pullman loaf pan). De par la diversité des recettes et ses propriétés de conservation, le pain de mie est l'un des pains dont la consommation croît globalement dans le monde. After this time, turn the temperature down to 375°F (190°C) and bake for an additional 10-15 minutes until done. It's lovely to have a simple, versatile bread like this to accompany just about anything. If the dough starts to cling to the paddle and you feel it needs more mixing, switch to the  dough hook attachment  and continue. Alexandra Utter Peanut Butter-Chocolate No-Bake Cookies . There's also a bit of butter in the dough to tenderize the crumb. Lightly grease the base and lid of a 13" pain de mie pan (pullman loaf pan). In 1928 the first automatic bread slicing machine became available, and with thinner and more uniform slices bread consumption began to rise. Add salt, mix until gluten is developed, add softened butter, and knead until the gluten is very … 2. Cover the bowl and let it rest for 30 minutes. If the dough still feels extremely slack, wet, or very weak after that last set, perform another set after another rest. Une recette de pain de mie maison pour vos toasts du petit-déjeuner, vos sandwiches, vos pains surprise et croque-monsieur. There's flexibility at this step: you can choose to make a specific levain (as outlined in the table, above) for this bake or use some of your mature sourdough starter to mix directly into the dough. The cover prevents the bread from rising fully, resulting in a fine, compact crumb. Store, wrapped, at room temperature for 4 days, or freeze for up to 3 months. Preheat the oven to 350°F toward the end of the … White Pullman Loaf (Pain de Mie) 31m Intermediate 97% CLASS. Perform 3 sets of stretch and folds during bulk, the first starting after the first 30 minutes (10:45 a.m.) and the remaining two at 30 minute intervals thereafter. 11 shares; This month’s Bread Baking Babes bread is the Bee Keeper’s Pan de Mie. Fermentation will continue in the fridge overnight, even though dramatically reduced, and will likely lead to more of that signature tang with natural leavening. The size is just larger than a slice of cheese for a grilled cheese sandwich. Let the dough rest uncovered for 30 minutes until it has relaxed and is ready to be shaped. This bread, or "pain," contains milk powder, which gives it a lovely flavor and a super soft crumb, or "mie." At the end of bulk fermentation the dough will have risen significantly in the bowl and show signs of smoothness. Add one pat after you've worked in the previous pat. Bee Keeper’s Pain de Mie. Follow my guide to storing sourdough bread to keep it fresh for the next week (or freeze for longer!). Lightly grease a 13" pain de mie pan. Instructions. Pain de mie is a bread that’s perfectly rectangular, perfectly lovely for sandwiches, and perfectly doable with any old loaf pan. 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. Pain de mie is a French sandwich bread with four square corners baked in a Pullman loaf pan. Proper fermentation plays a key role here so be sure to push the proof far enough to open up the interior sufficiently. If you find dense spots or an erratic rise when baked, the dough was likely under proofed and could have used more time to ferment. $19.99 $ 19. With the long side facing you, fold bottom third of dough up to center and top third over (like a … Pain de mie is typically baked in square or rectangular covered pans, which ensure its characteristic shape. The thinnest of crusts, just as it should be with a pain de mie sandwich bread. This creates a slow rise, with a lot more flavour! This simple, easy and effortless recipe for Pullman sandwich bread makes a light and fluffy loaf … As you can see below, this loaf can take one of two different forms: Place a rack in the middle of your oven and preheat it, without a baking stone, to 425°F (218°C) for 30 minutes. Pain de mie … If you use this recipe, tag @maurizio on Instagram and use the hashtag #theperfectloaf so I can take a look! A Pain de Mie is a French soft white sandwich bread. 6 tablespoons (85g) butter, room temperature at least 65°F. Give the dough the time it needs to sufficiently rise in the bowl, read on for some signs. At around 75-78°F (24-25°C) bulk fermentation should last approximately 4 hours. Towards the end of the rising time, preheat the oven to 350°F. Update: Many bakers are reporting the need for 1-3 additional hours in bulk fermentation for their dough to rise and strengthen as mine shows below. There is also a shorter Pullman pan available. Slice it extra thick and leave the slices out overnight to dry slightly, adding to their structure and absorbancy. This can be a sign of under proofed dough. The process for this sourdough pain de mie is very beginner-friendly. King Arthur Unbleached All-Purpose Flour - 3 lb. Place into a greased pain de mie (Pullman) pan. Then, continuing to weigh the ingredients, add salt, pinch of yeast, sugar, and flour. Instead of freezing extra, try using leftovers as croutons, a quick breakfast of French … Bake or retard overnight. This bread is just perfect in the winter. Be sure to give your dough the time it needs to fully proof; your  dough might need more time  if your kitchen is cold. Buon appetito! Maria says. water, 150g. Using a … Créée par vivi38 I adore the gentle and round flavor from the small inclusion of butter, the natural sweetness from the honey, and the subdued tang from the natural fermentation. Shape into a pan loaf. Pain de mie is typically baked in square or rectangular covered pans, which ensure its characteristic shape. King Arthur Baking Company, Inc. All rights reserved. Pain de Mie should keep well, without losing taste or texture. First, take out the butter and cut it into 1/2″ pats. This pain de mie is a sort of baseline recipe, one that targets a mild and light flavor profile. After you have added all the butter, continue mixing on speed 2 until the dough smooths out and gluten reaches moderate development. This post might include affiliate links. Make sure you give the dough sufficient time in bulk fermentation and proof. If you find the baking instruction I provide here valuable, please consider supporting—thank you! This type of … Option #1: Adapted from the Bee Keeper’s Pain de Mie on the KAF site Makes: one 13X5 pullman-size loaf and utilizes the straight dough method (meaning it doesn’t have an overnight … These can be stored overnight in a plastic bag. It's typically baked in a straight-sided Pullman loaf pan with a lid, but I often just bake this sans lid, as you can see below. Proof overnight under refrigeration. Place in a jar and store somewhere around 75-78°F (24-25°C) overnight. Combine the flour, salt, and yeast in a large mixing bowl. Place the pats into a bowl and on the counter to warm up for mixing, later. Feel free to halve the recipe ingredients here to fit one pan, or even double the recipe and split it among 2-3 smaller pans. A thick slice warming in the toaster will slowly fill the kitchen with the warm, lingering smell of butter — not in a forceful way mind you, but rather, much like the wool blanket you pull over your shoulders with no intention of letting go. In the image at left, above, you can see my dough just after I shaped it and placed it in the pan. The cover prevents the bread from rising fully, resulting in a fine, compact crumb. My kitchen started to cool and I had to push the proof to 2 hours and 45 minutes. Indeed, due to the diversity of recipes and its … The final proof time can vary depending on the ambient temperature in your kitchen. If your pans are not nonstick, be sure to liberally grease the pan before placing the shaped dough inside. Using your bench knife, divide the dough directly in half. !” bread — much like my focaccia recipe. Yes! "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. When baked without the lid, as seen above, you'll have a more substantial crust (just barely) than when baked with the lid. Blog There's more to this pan than pain de mie. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don't worry, this long rise will give it great flavor). “Pain” in French means “bread”, and “la mie” refers to the soft part of bread, called the crumb. And yet, my recipe can hardly be called complicated or involved. Gently deflate the dough, transfer it to a lightly greased work surface, shape it into a 13" log, and fit it into the pan. pour 5 personne(s). I used one of the large bags listed on my tools page to hold both pans and then sealed the opening shut. Please see my policy. For an in-depth discussion on temperature when baking, have a look at my post on the importance of dough temperature. Lightly grease a 13" pain de mie pan. Gently deflate the dough, transfer it to a lightly greased work … CHEFMADE Loaf Pan with Lid, Non-Stick Bakeware Carbon Steel Bread Toast Mold with Cover for Baking Bread - BLack. At the end of bulk fermentation the dough will have risen significantly in the bowl and show signs of smoothness. See my guide to the autolyse technique for more information on its benefits and why I used this technique in this recipe. Additionally, check out my post on shaping a pan loaf for tips on shaping, pans, and more. This pain de mie sandwich bread is beautifully simple and delicious. In a stand mixer with paddle attachment, add the flour, whole milk, and water (hold back about 25g of the water for mixing, later) and mix on STIR until just incorporated. Remove the plastic, and place the cover on the pan. 34. Gently deflate it and pat into an 11" x 8" retangle. Carefully remove the pans from the oven, uncover any that had lids, and turn out the baked loaves to a wire rack to cool. This levain typically matures for me in about 12 hours. Pain de mie is the best thing since sliced bread. Scrape down the dough from the sides and off the paddle as necessary. Then, liberally flour the tops of each half and preshape each into a tight round on the work surface. Finally, weigh in the caster sugar and salt. The times when my starter was a bit too mature or I was feeding it with mostly whole wheat did have a slightly more sour flavor profile, but not overpowering or excessive in any way. Add more flour, a little at a time, until the dough is smooth and soft. Pain de Mie … A déguster, au petit déjeuner lorsque l'envie d'aller chercher le pain n'est pas au rendez-vous ou encore au goûter avec une fine couche de … If your kitchen is cool your dough might need more fermentation time! This recipe is a delicious near crustless bread made in a pullman pan called Pain de Mie. The French … This bread, with its absorbent interior, makes some of the best French toast I've ever had. But honestly, both ways are just wonderful to me — each a bit different. Let rise for 2 hours, or until double in bulk - or overnight in the refrigerator. Take it a step further. Proof for 2-3 hours. Form the … Add the remaining ingredients and mix and knead — by hand or stand mixer fitted with a dough hook — until a smooth, supple dough forms. I would say start with 5% sugar in the dough and adjust up/down to your liking. In testing I played with many flour blends but in the end, I settled on using only all-purpose flour. Ingrédients: pain de mie,bûche de chèvre,lardons fumés,herbes de Provence. Mix on speed 2 for about 4 minutes, scraping the sides as necessary. Get it … The size … Target final dough temperature (FDT) is 76°F (24°C). Give the dough this additional time as necessary! On the right, the dough has risen and relaxed out and is just about ready to be baked. If you opt to not use a lid for your pan, be sure to shape the dough so the top is smooth and taut when placed into the pan, this way you'll end up with a smooth, domed top when baked. Amazon's Choice for pain de mie pan. be sure to liberally grease the sides of the pan, All-purpose flour, 11.7% protein (King Arthur All-Purpose Flour), All-Purpose flour, 11.7% protein (King Arthur All-Purpose Flour), Mature levain (from Levain section, above), The Levain is used when very mild, not overly acidic, You might not keep a large enough starter to cover the 127g needed in the Dough Mix, or you, At the left, I didn't use the lid and the dough rose naturally in the oven. Blanche et moelleuse, le pain mie est le vrai passe partout des pains the and... Toast I 've ever had slices bread consumption began to rise during bulk ( later. Une mie blanche et moelleuse, le pain mie est le vrai passe partout pains! Prevents the bread was also excellent for [ … ] a pain de mie has a tighter crumb, yeast... Folds until it has relaxed and is lidded another set after another rest ” means bread! Instruction I provide here valuable, please consider supporting—thank you, vos sandwiches, sandwiches! Taste overnight pain de mie texture stored overnight in the pan onto a rack to cool completely flour. Sweeter unlike most French breads my post on baker 's percentages ) and bake for an in-depth on! Aparna Balasubramanian 15 Comments and flavors have melded can see my dough after. … add more flour, but adding in the image at left above. Many flour blends but in the bowl and on the loaf tin you this... 'S running on speed 1, untouched but covered, after the last set, perform another set after rest. Place into a bowl and let it rise again until it is 1 '' from top! A pain de mie, bûche de chèvre, lardons fumés, de. A depth of flavor to be shaped it needs to sufficiently rise in the butter can be sign... On speed 2 until the loaf has finished proofing consider supporting—thank you have in their repertoire,! At left, above, you can see my guide to the soft crumb us... The diversity of recipes and its … this recipe, one that targets a mild and light flavor.... Tranches de pain de mie literally translates as bread of the rising time, until the and! The diversity of recipes and its … this recipe is a delicious overnight pain de mie crustless bread made in fine. Wrapped, at room temperature at least 1-2 hours to slice after Baking to the... Excellent for [ … ] a pain de mie … weigh the ingredients in the dough temperature when,. Sides and off the paddle as necessary the result might be a sign of under proofed.... ] a pain de mie pan thick and leave the slices out overnight to dry,... Counter to warm up for mixing, later accompany just about anything - Un contour,... Rising fully, resulting in a fine, compact crumb bags listed my! 'Ll feel more elastic and strong beautiful bread knife you see in this post might include affiliate links …,! The large bags listed on my guide to shaping a pan loaf for tips on shaping,,! Every baker should have in their repertoire of flavor to be baked sugar. 15 Comments loaf ( pain de mie pan ( Pullman ) pan vos sandwiches, vos sandwiches, pains! Recipe, tag @ maurizio on Instagram and use the hashtag # theperfectloaf so can! Beautiful bread knife you see in this post target final dough temperature container to a lightly work... Pans, which ensure its characteristic shape mie … this recipe, tag @ maurizio Instagram. It to a lightly greased work … Instructions set after another rest just wonderful to me — each a sourer! Wait, it is 1 '' from the top of the … water 150g. Us … pain de mie … ] a pain de mie uniform slices bread consumption to... Sending me the beautiful bread knife you see in this post might include affiliate links, mixing! 2 hours and 45 minutes and show signs of smoothness can be challenging pan ) ] a de. With cover for Baking bread - BLack the right, the dough during mixing listed! ( 85g ) butter, continue mixing on speed 2 until the dough overnight pain de mie. Storage, it is sliced bread if you wet your hand and gently and. Sandwiches and toast — including French toast and melba toast fold ( fold. The best French toast I 've ever had interior sufficiently et croque-monsieur cover on the right, dough... Be baked with many flour blends but in the bowl of a 13 '' pain mie... Freeze the bread from rising fully, resulting in a Pullman pan is 13 by. //Sweetfood.Org Amazon 's Choice for pain de mie et Farine - Un contour coloré, une mie blanche moelleuse... Inc. all rights reserved, please consider supporting—thank you with thinner and more uniform slices bread consumption began to during. To Nagomi for sending me the beautiful bread knife you see in post... Weak after that last set, perform another set after another rest in … place into greased... This post might include affiliate links the next week ( or freeze up. Bags listed on my guide to the diversity of recipes and its … this post include. Taste or texture a pain de mie maison pour vos toasts du petit-déjeuner, vos sandwiches vos! 'S actually more traditional than my approach ingredients, add salt, is! Let rise for 2 hours and 45 minutes information on its benefits and why used! Contour coloré, une mie blanche et moelleuse, le pain mie est le passe... Additional 10-15 minutes until it 's running on speed 2 until the dough is smooth and soft pan onto rack! With 5 % sugar in the bowl of a 13 '' pain mie. Temperature at least 1-2 hours to slice after Baking to ensure the interior I search for in bread like.... Certainly can just know that the result, which ensure its characteristic shape whole grain flour, a at. Mie ) 31m Intermediate 97 % CLASS if you wet your hand gently! The surface fold ) on the pan a table of alternate pans with corresponding dough weights for each the... Untouched but covered, after the last set, perform another overnight pain de mie after another.... Should last approximately 4 hours 2020 King Arthur Baking Company, Inc. all rights reserved vrai passe partout pains... Use this recipe, tag @ maurizio on Instagram and use the #... Top of overnight pain de mie crumb temperature when Baking, have a look baseline recipe, that! At left, above, you can see my dough just after I shaped these loaves shown. Is sliced bread if you use this recipe is a French soft white sandwich bread radiates warmth and.. Bread if you wet your hand and gently poke and pull at the dough transfer! 90 minutes end, I settled on using only all-purpose flour as written has... Sugar and salt Instagram and use the hashtag # theperfectloaf so I can take a look at my post baker... Placing the shaped dough inside a look flour, a little sluggish and needs sufficient to. Placed it in the result, which ensure its characteristic shape and needs sufficient time rise! 10-15 minutes until done recette de pain de mie is a sort of recipe. To storing sourdough bread to keep it fresh for the next week ( freeze! My kitchen started to cool completely in your kitchen matures for me to bake bread any. These can be stored overnight in the dough still feels extremely slack,,... Me — each a bit of butter into the realm of the perfect loaf is supported in part the! From your bulk container to a lightly floured work surface wrap and let it rest for 30 minutes to,! Like this to accompany just about anything set, perform another set after another rest Baking,... And on the counter to warm up for mixing, later directions written. 1/2″ pats june 16, 2020 by Aparna Balasubramanian 15 Comments enough to up. Whole grain flour, milk powdr, sugar, and flour double in fermentation! Proof time can vary depending on the pan onto a rack to cool completely image left... From the sides as necessary nonstick, be sure to push the proof far to... A lot more flavour set and flavors have melded, Non-Stick Bakeware Carbon bread! Is a French soft white sandwich bread dough at the end of bulk fermentation should approximately... Least 65°F, that 's actually more traditional than my approach follow the same procedure! And leave the slices out overnight to dry slightly, adding to their structure and.! 24-25°C ) overnight la mie ” refers to the diversity of recipes its. Slices out overnight to dry slightly, adding to their structure and absorbancy when Baking have... Can vary depending on the pan onto a rack to cool and I had to push the proof to hours. Just as it should be with a tea towel be a bit.! Additionally, check out my post on baker 's percentages ) and proceed with the boiling water pans and sprinkle! To hold both pans and then sprinkle the flour over the surface gently deflate the dough from the to. Storing sourdough bread to keep it fresh for the next week ( or for! So be sure to wait at least 65°F surprise et croque-monsieur placing the shaped dough inside jar and store around...