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Pain de Mie Sandwich Bread

By theperfectloaf.com

Pain de Mie Sandwich Bread

Prep:20hCook:45min

My sourdough pain de mie sandwich bread is pure white bread in all its glory–and it’s the toast lover's best friend. Each slice is remarkably soft and light, with the thinnest possible crust, but when toasted, the slice crisps and frizzles in an absolutely ideal fashion.

Updated at: Sat, 23 Nov 2024 19:52:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

73

High

Glycemic Load

284

High

Nutrition per serving

Calories2262.6 kcal (113%)

Total Fat51.1 g (73%)

Carbs391.5 g (151%)

Sugars29.1 g (32%)

Protein58.4 g (117%)

Sodium2999.9 mg (150%)

Fiber11 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

71gwhite flour

medium-protein white flour or all-purpose flour

7gsourdough starter

ripe, 100% hydration

764gwhite flour

medium-protein white flour or all-purpose flour

184gwhole milk

100gunsalted butter

2 x 25gwater

15gfine sea salt

Instructions

View on theperfectloaf.com

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Notes

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Ro· 8 months ago

Thorough instructions. I made sure to butter the pan and lid. Was done baking after total of 15+25 minutes. Could have taken out even a few minutes sooner (internal temp was 208 when I took it out but only needed to reach 203). One of my kids asked for a sourdough with a softer crust than the traditional battard so this was perfect. I did let the stand mixer run for a few minutes more, after all the butter was incorporated, to make sure dough clung to the hook again.

Thorough instructions. I made sure to butter the pan and lid. Was done baking after total of 15+25 minutes. Could have taken out even a few minutes sooner (internal temp was 208 when I took it out but only needed to reach 203). One of my kids asked for a sourdough with a softer crust than the traditional battard so this was perfect. I did let the stand mixer run for a few minutes more, after all the butter was incorporated, to make sure dough clung to the hook again.