Pain De Mie Sandwich

Pain de mie literally means crumb bread is a fine crumb soft tender french sandwich bread baked in a special bread pan with a lid which keeps the loaf from crowning giving it a flat surface and square edged slices and keeps the crust as thin and soft as possible.

Pain de mie sandwich. In 1928 the first automatic bread slicing machine became available and with thinner and more uniform slices bread consumption began to rise. The french sandwich bread. Hand mixing is possible but may become a bit of a workout.

You ll also see bubbles at the sides and top the edges where the dough meets the bowl will be dome down convex. If you wet your hand and gently poke and pull at the dough it ll feel more elastic and strong. Pain de mie sandwich bread dough at the end of bulk fermentation.

Closed exoglass or pullman loaf tin with a lid weigh the exact quantity of dough needed for your tin. Pullman tins or pans also known as pain de mie are used to bake sandwich loaves a loaf with equal square sides resembling a pullman railway coach hence the name. So feel free to use a mixer.

It can be challenging though to mix in the honey and butter thoroughly. Sandwich bread or pain de mie or sometimes pullman loaf named for the tin that it s baked in came to prominence in the early 1900 s. The french term for this style of loaf is pain de mei.

If you re familiar with white bread sandwich bread or a pullman bread you likely know what pain de mie is. The process for this sourdough pain de mie is very beginner friendly. Mix together white flour whole milk and 160g of water until there are no more dry bits of flour.

Simply put pain de mie is the french version of sandwich bread. Pain de mie french toast and sandwich bread b. The pullman loaf sometimes called the sandwich loaf or pan bread is a type of bread made mostly with white flour i e.