By Forno DiMeo
Pain de Mie (French Sandwich Bread)
10 steps
Prep:3h 30minCook:35min
A soft, even-crumbed pain de mie–style sandwich bread made with milk, butter, and a tangzhong for tenderness and clean slicing. Baked in a 9x4x4-inch Pullman pan without the lid, it’s ideal for everyday sandwiches and toast.
Updated at: Tue, 30 Dec 2025 18:54:00 GMT
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Ingredients
14 servings
For the tangzhong
For the dough
Instructions
Make the tangzhong (5-10 minutes)
Step 1
Whisk the flour and water together in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until thick and glossy (pudding-like). Remove from heat and allow to cool completely to room temperature.
Bloom the yeast (5-10 minutes)
Step 2
Warm the milk until just lukewarm (about 90–100°F / 32–38°C). Stir in the yeast and a small pinch of the measured sugar. Let stand until lightly foamy or creamy.
Combine and hydrate the dough (5 minutes)
Step 3
Add the bloomed milk mixture, remaining sugar, and cooled tangzhong to the stand-mixer bowl. Add the flour and salt (but not the butter yet). Mix on speed 1 until a shaggy dough forms and no dry flour remains (about 2–3 minutes). Stop the mixer and let the dough rest 5 minutes to fully hydrate the flour.
Develop gluten (3-5 minutes)
Step 4
Resume mixing on speed 2 until the dough begins to smooth and shows clear gluten development. The dough should start pulling away from the sides of the bowl but will still look slightly rough.
Incorporate the butter (5-7 minutes)
Step 5
With the mixer running on speed 2, add the softened butter gradually, a few pieces at a time. Continue mixing until the butter is fully incorporated and the dough is smooth, elastic, and cohesive. The dough should clear the sides of the bowl and feel supple, not greasy. Target dough temperature: 75–80°F (24–27°C).
Bulk ferment (1½-2 hours)
Step 6
Transfer the dough to a lightly oiled bowl and cover. Ferment at room temperature (about 70°F / 21°C) until the dough has increased 75–100% in volume and feels light and airy. Judge by volume and feel, not the clock.
Shape the loaf (5-10 minutes)
Step 7
Gently turn the dough out onto a clean surface. Lightly degas to remove large air pockets. Shape into a tight log the length of the pan and place seam-side down in a buttered Pullman pan.
Final proof (60-90 minutes)
Step 8
Cover loosely and proof at room temperature until the dough crests ¾–1 inch above the rim at the center and passes the poke test (slow spring back with a slight indentation).
Bake (30-35 minutes)
Step 9
Preheat the oven to 350°F (175°C). Bake uncovered on the center-lower oven rack for 30–35 minutes. Begin checking the internal temperature at the 30-minute mark, and bake until it reaches 197–198°F (carryover heat will finish around 200–202°F). Tent loosely with foil if the top browns too quickly.
Cool completely (45-60 minutes)
Step 10
Cool in the pan for 5 minutes, then remove and place on a wire rack. After 10–15 minutes, lightly drape the top with a clean towel. Allow the loaf to cool completely before slicing (about 45–60 minutes total).
