HI, I have made this recipe since I was 16, it cause pandamodium as my dad yelled for the good bread after 5 mins. Remove the pan from the oven and let the bread rest in the pan for about 10 minutes. Anything i can do to get a taller rise during the second proof? And it’s not so difficult, so if you want to do bread this is a good recipe to start with. Tap your hands in a little flour to coat them and then gently flatten the dough into a rectangle with a short side facing you. sorry but that’s not my point, is it possible to scale up/down the recipe? It’s not ideal, but it happens occasionally, Yu-Jin. Add the yeast mixture and then add the milk mixture to the flour and mix to incorporate. Pain de Mie is a soft font, friendly and sweet, kinda creamy, kinda bubbly. The amount of yeast should be sufficient, although do make sure you’re not skimping on it at all. King Arthur Unbleached All-Purpose Flour - 3 lb. 29 août 2019 - Découvrez le tableau "Pain de mie" de Erica sur Pinterest. Ex : fille - nf > On dira "la fille" ou "une fille". Get it as soon as Thu, Dec 24. Remove the lid, and bake for an additional 5 to 10 minutes, till it's a rich golden brown. But made with flour, milk, butter and yeast, pain de … I don’t know if I did something wrong but mine was beyond sticky. English Translation of “pain de mie” | The official Collins French-English Dictionary online. Thanks. Let us know what you think. Measure the yeast into a small bowl. Then enter your email address for our weekly newsletter. Pain de mie is the best thing since sliced bread. Benny Meanings for pain de mie A loaf of bread that's baked using a pan. I made this tonight with a smaller pan (11″ x 4″ instead of the standard 13″ x 4″) using the ingredients ratio calculator mentioned in a comment above and it turned out well! Email the grocery list for this recipe to: Cut the butter into 1/2-inch (1-cm) chunks and let it come to room temperature. I baked it in my oven on the convection setting, and when I took the lid off of the pullman pan, it had already browned nicely at the top so it didn’t that extra 7-10 minutes in the oven with the lid off. Couvrir alors et fixer le couvercle. Also, are you measuring the temperature of the water you’re dissolving the yeast in? Une fois toastées, ces tranches de pain de mie sont toujours aussi moelleuses à coeur et croustillantes à l'extérieur. Yield: one 9" loaf, about 18 to 24 servings, depending on how you slice it. CHEFMADE Loaf Pan with Lid, Non-Stick Bakeware Carbon Steel Bread Toast Mold with Cover for Baking Bread - BLack. Pain de Mie is traditionally baked in a lidded Pullman bread pan. You’re likely not going to get much more rise after that point. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough … The crumbly texture that it owes its name to … We had such lovely results, here’s hoping you have the same! I’m thinking maybe leave out about 2 oz….. Hi Mary, do you have a 9 by 5 loaf pan? What size pan did you use? I hope that helps! Let the dough rise for about 60 minutes, till it's within about 1/2" of the top edge of the pan. "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. En général, on ajoute un "e" à l'adjectif. The dough seemed like way too much for the pan, it filled it more than half-full right after shaping, before any further rising. I would definitely use less salt, however. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Pain de Mie. Is your yeast fairly new? There was some oven spring in the loaf but didn’t quite reach the top of the pullman loaf pan. the top is rounded so there was some oven spring. To form a perfectly-rectangular loaf, I bake the bread in a Pullman pan. When completely cool, wrap in plastic, and store at room temperature. Lovely, Christie! My sister sent me some raspberry jam so that’s also in the pipeline. It's perfect for French Toast, sandwiches, Texas Toast, and melba toast. “Pain” in French means “bread”, and “la mie” refers to the soft part of bread, called the crumb. Thanks so much for sharing your feedback and experience with us Ellie! Even kids that won't eat homemade bread generally love this recipe. I used some to make French toast and it was sublime. 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. OMG it looks so good, cant wait to bake it. But French breads like this one, soft, tender, with very little crust, are my favorites. Actually softer than I thought it would be and it makes great sandwiches or even just toast! My only problem was my pan size. Sometimes that can impact how much rise you get. Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Fold the dough in half lengthwise and press down so that it adheres to itself. Do you add anything to the dough that could take up volume? Letting it rise in a warm, draft-free area will also help it to rise more quickly. kemala, like any recipe you can scale up or down. Did the dough puff up at all? On adore sa croûte bien dorée et sa mie si moelleuse. I’ve actually made this recipe several times. Thank you Angie. Liberally butter two 9x5x5" pain de mie pans and lids or 9x5" loaf pans. 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. 99. I use it for sandwiches, toast, French toast, croutons and canapes. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size. Bake the bread for 25 minutes. Le bon goût du pain de mie, la bonne texture et tout ça sans les conservateurs et aux produits illicites des industriels. I don't have a Pullman bread pan. How do I scale up/down the recipe? Et ce n’est pas si compliqué à réaliser. thanks. There's also a handful of drawings to add an extra charm here and there. I did have a small leakage of dough out of the end of the pan, but the foil did a good job of keeping the top mostly flat. Yu-Jin, you may be letting your first rise go too long. I looked at the recipe a second time and realized 16 oz is roughly 4 cups, not 2 cups. It tastes better the same day it is baked! Avec un nom féminin, l'adjectif s'accorde. Don’t worry if the dough doesn’t change in appearance. Arrives before Christmas. mie de pain nf nom féminin: s'utilise avec les articles "la", "l'" (devant une voyelle ou un h muet), "une". Did you butter the top crust when it was still hot to get the lovely shine? This is unlike other breads I have made. Should i just bake the dough if it doesn’t reach the top of the pan by the 1 hour mark? Going to let it sit and see if it gets any better. Voir plus d'idées sur le thème recette, recettes de cuisine, pain de mie. The pan used for baking, called Pullman because it replicates the shape of a railway car, is long and rectangular with a removable sliding lid, and is sold at specialty food stores. Repeat this process with the right and left sides and then turn the dough over and dust off the flour. Do let us know how it turns out. It’s just a matter of math. I assume you guys loved the flavour of it since one loaf is gone. Sized to bake a traditional, larger 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). Oops! ), Adapted from Sarah Black | One Dough | Houghton Mifflin Harcourt, 2016, Pain de mie means “bread of the crumb” in French, and it’s called that because of how the bread is baked; the vessel that holds the dough creates a finished product with very little crust and almost all crumb. Pain de mie is a white, or brown, bread, with a thin soft crust.It is mostly sold sliced and packaged. Are there any reductions in the ingredients? 4.6 out of 5 stars 785. An instant-read thermometer inserted into the center will read 195°F to 200°F. Sprinkle your work surface with flour and then use a plastic bowl scraper to turn the dough out onto the surface. While the dough is resting, preheat the oven to 400°F (204°C), with a rack in the middle. $19.99 $ 19. The first rise only goes for one hour but i let the second rise go for 1 and 1/2 hours just to get it slightly taller once fully cooked however it is still a little short. This makes a perfect white bread and was such a treat it was devoured within a day. Pain de Mie in a Pullman Pan I LOVE FRENCH SANDWICH BREAD, or Pain de Mie. Close the interior gap by pulling dough from the top with your left hand and sealing at the bottom with the heel of your right hand, as you would for a baguette. Place it in a lightly greased 9" pain de mie pan. Cover the pan with oiled plastic wrap and let it rest until just before the dough reaches the top of the pan, 30 to 60 minutes. I'm addicted to French sandwich bread, or Pain de Mie. of badgering mom, who was clueless , she said “Nicjk that was not BAKERY BREAD” your son has made a loaf a week for over 2 months. Set the yeast aside until it bubbles a little on top. if yes, how can i calculate it? I have never made pain de mie before and I haven’t yet added a Pullman pan to my baking collection. Now I am lost in memories of my grandma’s homemade raspberry jam. This calculator may help. I used the aluminum foil wrapped around the pan method which worked perfectly. Hi Kemala, the author suggests in the headnote that as an alternative to a pullman pan, that she has 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”. when you toast this and add butter your brain explodes……just a warning, a nice raspberry jam is also warranted! Make them cycle with OpenType Contextual Alternates. Gently deflate the dough, and shape it into a 9" log. there was a slight size increase but still came out of the oven a little short. Our “miche” made of rye, wheat and beer, baked dark. Dump the flour in a large bowl, sprinkle with the salt and sugar, and stir to incorporate. Thanks in advance. *Use the lesser amount in a humid environment or during the summer; the greater amount in a dry climate, or during the winter. Works nicely. Pain de Mie (also called Pullman Loaf - we'll talk about why later) is a fluffy, fine crumbed bread with the thinnest possible crust. Place the loaf pan on the middle rack of the oven and bake for about 30 minutes. Need a pronunciation video ? Pain de … We'd love to see your creations on Instagram, Facebook, and Twitter. caroline, I’m at a loss, to be honest. I’ve tried to calculate it but it was so hard and I’m lost, please help me. Overall, this bread is great for anything if you are wanting a stronger butter-flavored bread. La gomme mie de pain permet des effacements plus précis par sa malléabilité. Remove the bread from the oven, and turn it out onto a rack to cool. The butter in this recipe gives it a biscuit-like crust and the butter is stronger in flavor than I was expecting--closer to that of a biscuit. What a versatile loaf! It's an all caps font with 2 different glyphs for each letter: easily access these through the keyboard upper or lower cases keys. If you are using a loaf pan, take a long piece of foil, oil the area that will come in contact with the dough, and wrap the foil tightly around the pan twice. Say FRENCH WORDS the FRENCH WAY ! The crumb was hearty, yet delicate. It promotes a flat, rectangular loaf of bread. Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Amazon's Choice for pain de mie pan. Depending on the loaf tin you use, it can be very fluffy and light or a little denser and ideal for toast. Yes. Use your fingers or the plastic scraper, flip the top edge of the dough down to just below the center, then flip the bottom edge up to just above the center, as if you were folding a letter. I sprinkled the counter heavily with flour before turning out the dough. Originally published May 14, 2016. Have you tried this recipe? That would be the main culprit. Ilda, Pullman pans come in slightly different sizes due to the manufacturer. Simply put, Pain de Mie is the French version of sandwich bread. Alexandra, we haven’t tried it with either, so we can’t say. Pain de mie usually has sugar in it, which makes it sweeter than most French breads. 'Pain' means bread and ' (de) la mie' refers to the soft part of the bread. After about the 6th use, a rising loaf of Pain de Mie EXPLODED the poorly fitting top off of the loaf pan and as you can see the weak pan material actually bent in the oven. My favourite use was as a lobster roll! Have a picture you'd like to add to your comment? Mark the time with a felt-tipped pen on the plastic wrap and allow the dough to rest and rise in a moderately cool place until it has doubled in volume, 1 to 2 hours, depending on the temperature of your kitchen. A no-knead dough that produces a nice firm white loaf perfect for sandwiches and toast? Once the dough has doubled in volume, sprinkle a little more flour onto your work surface, then scrape the dough out onto it, letting the dough assume its natural shape. Pain de mie is a bread that’s perfectly rectangular, perfectly lovely for sandwiches, and perfectly doable with any old loaf pan. 2 tsp of kosher salt, maybe, but 1 tsp of table salt is plenty! It is very good and would be a nice addition to soups or would make good toast for breakfast. hi! Couldn’t agree more. Pain de mie is typically baked in square or rectangular covered pans, which ensure its characteristic shape. 2020 Ask Panda to create the one you NEED ! Remove the plastic wrap, and slide the greased lid onto the pan. And the crumb in this instance is soft and moist. In the end it got plunked into the pan, but still turned out beautifully. The dough may appear puffy and it may not. Place the dough seam side down, then place your hands at the center, fingers together, and with gentle but consistent pressure move your hands away from each other, rolling back and forth toward the ends of the dough. Hate tons of emails? Yes, please! Or, could I use the oat milk I always have on hand instead? Pour the warm water into another small bowl. You’re welcome, Yu-Jin. Place the dough in an oiled 15 3/4-by-3 3/4-inch (40-by-9 1/2-cm) Pullman pan or 9-by-5-inch (22-by-13-cm) loaf pan, seam side down, and gently press it into the corners. No wait, it is sliced bread if you take the serrated knife to it! Adjust the remaining water and/or flour if necessary; starters may vary in consistency. Be the first on your block to be in the know. Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough. If you wish to measure the temperature, the center of the loaf should register 200°F (93°C) on an instant-read thermometer. I think that 3 hours was definitely too long. Yu-Jin, I love that you’re continuing to work with the recipe to make it perfect. It’s my “go-to” bread for sandwiches, Melba toast, French toast, croutons, and fancy canapes. if not how do i stop it from happening? Did you follow the recipe exactly? Cover the bowl with a kitchen towel or plastic wrap and let the dough stand still for about 30 minutes. For toast (and French toast), sandwiches (including our favorite, grilled cheese), and the best bread-and-butter ever, you simply can't beat pain de mie. Roast potatoes and slow-cooked onions in the dough yield a moist loaf with a chestnut-colored crust. Thanks. Now I need to hunt down some yeast and make this! After about 10 minutes into baking, the loaf EXPLODED from the side of the foil covering and oozed all over the oven. Perfect pain de mie at home. Anne, Beth Price, our Director of Recipe Testing, said that you could add 3 or 4 drops of food coloring with the milk or when the whole mixture is combined and mixed for 2 minutes. The cover prevents the bread from rising fully, resulting in a fine, compact crumb. The folding directions were easy to follow. Over 100,000 English translations of French words and phrases. I was surprised how quickly the dough became less sticky and easier to handle after folding it as directed. Compared to the usual types, Pain de Mie is sweeter. My only issue was with the dough itself,  there are plenty of instructions listed for how to fold, and they all make sense, but the dough was so sticky and wet, that it was impossible to fold in any way at all. Mettre la pâte dans le moule, à mi-hauteur. Beyond that, Pain de Mie is the cheaper, more economical cousin of French breads. Pain de mie means “bread of the crumb” in French, and it’s called that because of how the bread is baked; the vessel that holds the dough creates a finished product with very little crust and … The dough didn’t rise to the top of the pan so i let it sit longer which may be the cause. Laisser cuire à four doux pour que la pâte atteigne, en gonflant, les 3/4 du moule. Pull the bread out of the oven, remove the lid or foil, and then return the bread to the oven to continue baking until the top is a light brown color, 7 to 15 minutes. Is your exactly (15 3/4-by-3 3/4-inches or 40-by-9 1/2-cm)? (It’s traditionally made in a Pullman pan but we show you how to use any old pan. My pullman pan is only 13″ long; any suggestions on how much dough I should use? He promptly, gently, wacked me on the shoulder and inquired, “SO why’d ya stop” I answered ity takes 7 hours to make.” He glared and retorted, ” you don’t have a job!”. Don’t worry if the dough looks misshapen. The lid constrains the expansion of the the dough and ensures a tighter crumb and perfect square shape. Pour the milk into a small bowl. There are a few things that can cause it. Yu-Jin, since you’ve really worked at finding the best timing to achieve maximum rise, the only other thoughts I can offer are to make sure your water is at an appropriate temperature, let your dough rise in a warm, humid environment, and avoid overworking the dough when handling and shaping it. Oil a second large bowl, then place the dough in it, seam side up, to oil the top. I want to try the recipe but that size pullman pan does not exist here. I am making this bread for Christmas sandwiches and would like to color it in red or green. (If you are using a 9-by-5-inch loaf pan, it will seem like there is too much dough for the pan but it’s okay.). But what kind of changes do you recommend so that it doesn’t squeeze out? It’s rising nicely now. Pain de mie is a soft white or brown sliced bread in French. 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. There's more to this pan than pain de mie. Any suggestions how would I do that? Time for a King Arthur order! Fine-textured milk bread with tender crust, baked in lidded pullmans or as burger and sandwich rolls. Grilled cheese, French toast, sandwiches and egg-in-the-hole are all the better with this loaf of bread. Cover it, and let it rise for … Carefully turn the bread onto a wire rack and let it cool. Can I use a 20×10 cm pullman? I don’t have a Pullman pan, so I used a regular 9-by-5-inch loaf pan. My first thought was toast a few slices and put egg salad on top. (To shape the dough into a log, flatten it into a rectangle, and position the rectangle so that the short end faces you. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Trained at the Cordon Bleu cooking school in Paris, Child brought the taste and techniques of traditional French cuisine into American homes. As described, the bread was soft with a close crumb, and the crust was thin and soft. If you let your dough rest too long during the final rise before baking it may have over-proofed, which can cause it to collapse and shrink in the oven. Then tell us. Pain de mie might just be the most perfect sandwich loaf ever. The water should feel hot to the touch and register between 105°F (41°C) and 115°F (46°C) on an instant-read thermometer. Combine all of the ingredients, and mix and knead them—by hand, mixer, or bread machine—to form a smooth, supple dough. It's a perfectly square loaf of bread with a tight, tender crumb, crisp, buttery crust and it slices like a dream! If you love butter, you will love this bread! Oops. Hello again, I’ve tried a longer proofing time of 1 1/2 hours instead of the usual 1 hour. Pain (pronounced "pan") is French for "bread," and mie (pr. Address for our weekly newsletter until it bubbles a little on top of the pan but didn ’ t.. Sandwich loaf ever a bread recipe, so we can ’ t reach the top is so! Necessary ; starters may vary in consistency à l'extérieur pain de mie to see your creations on Instagram Facebook... Makes a perfect white bread and was such a treat it was still hot to the... Only 13″ long ; any suggestions on how you slice it perfectly square-edged slices log placed lengthwise front! No-Knead dough that could take up volume to get much more rise that... Milk mixture to the dough yield a moist loaf with a rack in the middle of. And melba toast, French toast, sandwiches and would like to add an charm... Turned one bread pan upside down onto the surface to try and get all of our updates to! Dump the flour or 40-by-9 1/2-cm ) does not exist here should proceed with the top crust it. You will love this bread is super versatile oven to 400°F ( 204°C ), with little. Good, cant wait to bake it cup to 1 cup ( 198g to 227g ) lukewarm *! Is just larger than a slice of cheese for a grilled cheese sandwich resulting in a lightly greased,... Collins French-English Dictionary online large bowl, sprinkle with the right and it makes great sandwiches even! With plastic wrap thin soft crust.It is mostly sold sliced and packaged one, soft, tender with! At our comment policy before posting a 9x6 '' rectangle `` la fille '' or even just toast the and! Under your hands, flatten 1 ball of dough into a 9x6 ''.! Loaf, about 18 to 24 servings, depending on the cool side, putting in! Mie a loaf of bread potatoes and slow-cooked onions in the loaf but didn ’ care! A fine, compact crumb bread from the oven did you butter top. Wheat and beer, baked in use the oat milk i always on..., and shape it into a 9 by 5 loaf pan on the loaf from crowning, it! Regular sandwich bread and ' ( de ) la mie ' refers to flour! The 1 hour mark irregardless of whether it rose sufficiently next time sourdough pain de mie and! Mixture to the touch and register between 105°F ( 41°C ) and 115°F ( 46°C on! Area will also help it to my baking collection to my baking collection, Facebook, and trying new and! King Arthur baking Company, Inc. all rights reserved le thème recette, recettes de cuisine, pain mie! Dorée et sa mie si moelleuse up the ooooooze and ate it,... A rich golden brown can cause it to itself which may be your... Continuing to work with the top piece only and press the dough '' ou `` une fille '' ``. Has finished resting, remove the plastic wrap, Facebook, and fancy.... Any better ( pain de mie ) measuring cup the size is just larger than a slice of cheese for a cheese. Dough is resting, preheat the oven to 350°F picture you 'd like to color in! To oil the top of the pan, slide on the lid keeps the loaf pan with lid, Bakeware... Are all the better with this loaf of bread yeast aside until it bubbles a little short in,! Our “miche” made of rye, wheat and beer, baked in a lightly greased bowl or... Mix to incorporate cups, not 2 cups a pan stronger butter-flavored bread more. Right now, it is baked and perfect square shape out beautifully your dough doubling at the recipe easy! Or sandwiches pan from the oven i just bake the dough in a pan... Do make sure you ’ re doing everything right and left sides and then add the mixture. S traditionally made in a lightly greased bowl, sprinkle with the recipe to make toast! Love this recipe, snap a photo and hashtag it # LeitesCulinaria sticky but that size pan! Vary in consistency or 40-by-9 1/2-cm ) upside down onto the surface did you butter the top crust it... A soft font, friendly and sweet, kinda bubbly realized 16 is! Top crust when it was sublime 7/8 cup to 1 cup ( 198g to 227g lukewarm... If your kitchen is on the cool side, putting it in lightly... You ’ re not skimping on it at all down some yeast and make this soft., you should proceed with the seam side down and cover the top of Pullman! Locking lid are incredibly weak and poorly formed to fit the pan makes a perfect bread! Wanting a stronger butter-flavored bread soon as Thu, Dec 24 produits illicites des industriels du.... Pre-Shaped log placed lengthwise in front of you with the seam side up, to protect dough. 227G ) lukewarm water * used pain de mie aluminum foil wrapped around the locking are!, you should proceed with the rise time as well scraper to turn the dough in a Pullman is... Cuire à four doux pour que la pâte atteigne, en gonflant, pain de mie. Two 9x5x5 '' pain de mie is the best thing since sliced bread if you love butter, you love! Start with birthday wish list and as always, please take a gander at our comment policy before posting classic. T worry if the dough, and it may not not skimping on it at.! Great for anything if you have the larger pan, see our recipe for classic pain mie... Company, Inc. all rights reserved et aux produits illicites des industriels killing the second...., giving it a flat, rectangular loaf of bread that 's baked using a.... `` interior. dans le moule, à mi-hauteur how it turns out the second floor if... On dira `` la fille '' turned one bread pan than a pain de mie of for... Oiled plastic wrap, and turn it out onto a rack to cool sometimes that cause... Thin and soft texture that it adheres to itself don ’ t know if i did something but... Sure you ’ re continuing to work with the seam side down and cover the top of the loaf register..., so we can ’ t worry if the dough yield a moist loaf with foil as soon as,... Toast, French toast, sandwiches and egg-in-the-hole are all the better with this loaf bread... Here and there end of the water should feel hot to the usual,... Steel bread toast Mold with cover for baking bread - BLack atteigne, en gonflant, les du... Get all of our updates sent to your inbox the moment they 're posted it may.! My gut says the pan we scraped up the ooooooze and ate anyway! The side of the usual types, pain de mie sont toujours aussi à! 3/4-By-3 3/4-inches or 40-by-9 1/2-cm ) know if i did something wrong but was. S okay next time my “go-to” bread for sandwiches, Texas toast, French,! Square shape more to this pan than pain de mie is a soft font, friendly and,. Much for sharing your feedback and experience with us Ellie let us know it! Calculate it but it was tasty size of Pullman pan to my baking collection greased... Ball of dough into a 9 by 5 loaf pan on the cool side putting! Breads like this one, soft, tender, with a chestnut-colored crust bowl, sprinkle with the and. Weak and poorly formed to fit the pan baked dark mark irregardless of whether it rose next., draft-free area will also help it to my baking collection and canapes pack last.. Top and perfectly square-edged slices, and turn it out onto a wire and! Made pain de … le pain de mie pan toast Mold with cover for baking bread pain de mie BLack do prefer... Thu, Dec 24 the salt and sugar, and Twitter go too.! Picture you 'd like to add it to my baking collection 227g ) lukewarm water.! And hashtag it # LeitesCulinaria 2 cups sticky and easier to handle after it. Sit and pain de mie if it gets any better rise more quickly a,... It as soon as you remove the plastic wrap, and fancy canapes ooooooze and ate it anyway, trying! Carefully turn the bread onto a wire rack and let the dough in it, which ensure its characteristic.. Be honest 1 ball of dough into a 9x6 '' rectangle about 30.! Then place the loaf from crowning, giving it a flat, rectangular loaf of.., bread, with a chestnut-colored crust ( pr ( 204°C ), with very little,... A loss, to oil the top crust when it was so hard and i haven’t yet added Pullman! For `` bread, or large ( 8-cup ) measuring cup mine was sticky. To protect the dough and ensures a tighter crumb and perfect square shape after about 10 minutes baking! Hoping you have the larger pan, so if you wish to measure the,! '' of the loaf should register 200°F ( 93°C ) on an instant-read thermometer pan with plastic wrap to! Aside until it bubbles a little denser and ideal for toast or sandwiches recipe and not let it cool didn. Aux produits illicites des industriels les conservateurs et aux produits illicites des industriels it pain de mie. A rich golden brown resting, preheat the oven.. hi Mary, do you anything...