Pain de mie is the epitome of sandwich bread. With its pure, white color and soft, light texture, it’s a perfect choice for toast lovers. The thinnest crust crisps up beautifully when toasted, creating a delightful frizzle that enhances the bread’s natural flavors. Add a pat of butter on top, and you have an ideal breakfast that is soft, comforting, and utterly delicious. The gentle depth of flavor, with a mild fermentation and a hint of sweetness, sets it apart from ordinary bread.
WHAT IS FRENCH BREAD? THE ANSWER
What makes this loaf special is the Pullman pan, a tool originally invented for use in Pullman cars on trains to save space. This tool gives the bread its distinctive straight sides and ultra-thin crust. Using a good tin, ideally non-stick, ensures a smooth baking process and easy cleanup. When I bake pain de mie, I always use a 900g or 2lb tin, which is the perfect size for this recipe. The dough’s proofing requires a little patience and the right technique, but with a few tips, anyone can make this bread at home.
In my experience, this loaf has become a go-to choice for sandwiches and family meals. Whether paired with savory fillings or a sweet treat like chocolate babka, pain de mie is versatile and incredibly satisfying. Unlike store-bought loaves, it offers a mild, tangy flavor that elevates even the simplest meal. Once you bake this bread, you’ll quickly see why it’s such a favorite, and why it will outshine any sliced bread from the store.
WHAT IS FRENCH BREAD?
French bread traditionally refers to bread made with white wheat flour, featuring a strong and crunchy or chewy crust. While the term “French bread” in the states has evolved into various shapes and interpretations, the authentic version sticks to the basics. The real French bread consists of simple ingredients: flour, yeast, salt, and water. There’s no added sugar, and though it may not be shaped like a baguette or a boule, it’s still considered a French-style loaf.
In the U.S., you’ll often find loaves of French bread sold at the grocery store, often pre-sliced for sandwiches. However, this version is different from the classic French bread you would find in other parts of the world. It’s a straightforward and easy loaf to bake at home, perfect for beginners. With just a few hours of preparation, you can enjoy freshly baked French bread, ready for use in sandwiches or to accompany your meals, all made with just the essentials in about 2 hours.
Pain De Mie, French Sandwich Loaf (Tips & tricks)
When you’re proofing your dough, an easy tip is to cover it loosely with a plastic bag after placing it in the tin. Keep an eye on the dough as it rises. Once it gets within a couple of centimetres of the top, place the lid on the tin, making sure to oil it first to prevent sticking. Checking the dough every few minutes allows you to know when it has touched the lid, ensuring it’s perfectly proofed. The benefit of this method is that it avoids over proofing, which can cause the dough to burst out of the tin. Just remember to stay vigilant – if you don’t, the dough might rise too high and you won’t be able to get the lid on. Keep a close eye on your proofing to avoid this!
- Pain De Mie, French Sandwich Loaf (Times & temps)
- My kitchen temperature: 32c / 90f
- Oven temperature: Pre-heated to 210c / 410f
- Oven setting: Bake mode (top & bottom heat with fan turned off)
- Bake time: 35-40 minutes
Method
- Milk from the fridge is added to a large mixing bowl, followed by dried yeast. The flour, salt, and barley malt extract are added, forming a rough dough. This mixture does not need to be perfectly smooth, but it must be well incorporated without any dry spots of flour.
- Adding butter to the dough and covering it, leaving it on the bench at room temperature for 20 minutes, allows the flour to hydrate, which makes the dough easier to manage in the next steps.
- After kneading for 10 minutes on a work surface, the dough becomes smoother as the butter emulsifies into it, making it easier to work with. This transformation makes it ready for shaping.
- The dough is shaped into a ball, covered, and left to proof at room temperature. As a result, the dough will double in size, and its surface will become tight, with tension but no sign of collapsing.
- The pullman bread tin should be prepared by greasing it with vegetable oil (or olive oil), so the dough doesn’t stick. If the tin isn’t oiled, the dough could stick to the sides.
- The dough is turned out onto a work surface and shaped into a rectangle. The edges are folded into the center to create layers, which are then flattened. When the dough is rolled into a sausage, sealing the edges with your thumb and finger ensures that the dough stays intact and ready for the next step.
- Once the dough is placed in the tin and covered with the lid, it will continue to proof. When the dough has risen to the point of touching the lid, it is ready to bake.
- The oven is preheated to 210°C (or 410°F), and the loaf is baked for 35-40 minutes. If the oven isn’t properly heated, the loaf may not bake evenly. Additionally, the lid should be removed once the loaf is baked to prevent it from trapping steam.
- After baking, the bread is removed from the tin by giving it a slight wiggle. This ensures the loaf comes out easily. Once out, it is left to cool, making it easier to slice.
Sourdough Pain de Mie Baking Schedule
For the best results, Pullman bread can be baked the same day, but you’ll need to make the levain the night before. Once the levain is ready, allow the dough to proof at room temperature for a mild, flavored result. If you prefer a slightly more sour taste, you can retard the dough by placing it in the refrigerator, covered, immediately after shaping it. This slow proofing process will enhance the flavor, allowing the dough to ferment overnight for a richer taste.
Sourdough Pain de Mie Formula
The formula for Sourdough Pain de Mie has been modified since I first published it in 2019. To boost the fermentation activity in the dough, I increased the pre-fermented flour percentage from 7.25% to 8.5%. This small change ensures that the bulk fermentation is completed in about 4 hours, as noted in the recipe. The slight increase in pre-fermented flour makes a big difference in the dough’s rise and flavor development.
Vital
Total Dough Weight 1,600 grams
Pre-fermented Flour 8.5%
Levain percentage in final dough 19.5%
Hydration (water only) 48.0%
Yield Two 800g loaves
Bulk Fermentation 9:15 a.m. to 1:15 p.m. (4 hours)
For bulk fermentation, the dough should sit at room temperature between 74-76°F (23-24°C) for about 4 hours. If your kitchen is a bit cooler, consider placing the dough in a proofer to maintain a steady warmth. Over time, you’ll see the dough become smooth, puffy, and well-risen. To strengthen the dough, give it a series of stretching and folding at 30-minute intervals, starting with the first set around 9:45 a.m. Gently grab one side, stretch it over the dough, rotate the bowl 180°, and repeat. Afterward, rotate it another 90° and do another stretch and fold. By the end, the dough will be neatly folded and ready for the next steps of baking.
FAQs
What type of Bread is Pain De MIe?
Pain de mie is a sweeter version of pullman loaf or regular sandwich bread. It’s often used for sandwiches or toasting and can be baked in a sealed pan to prevent the crust from forming, keeping it soft.
What is Pain De Mie Used for?
Pain de mie is a soft white bread with a fine crumb, perfect for sandwiches, toast, and French toast. The square slices have a thin crust and a mild, not too “yeasty” flavor, making it ideal for people who prefer less crust.
Why is it Called Pain De Mie?
Pain de mie comes from the French words pain for bread and la mie for the soft crumb, making it Bread of the Crumb. It has a tighter, sweeter crumb and stays fresh longer thanks to milk and butter.
What is a French Bread Loaf Called?
A French loaf is called a baguette, a long, thin bread made from wheat flour, water, yeast, and salt.
