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madbakerThis week's Bonus Resolution Recipe: Sourdough Pain de Mie. (Sandwich Bread.)
This is a bit of a departure for me; I rarely make (or really, like) pain de mie - I generally find it somewhat insipid compared to, say, a hearth loaf. But, what the hell - let's see if it makes a difference to me when you include sourdough.
Levain: 1 cup + 1 Tbsp (white) flour
1/2 cup + 1 Tbsp lukewarm water
3 Tbsp fed sourdough starter
Dough:
5 1/4 cups strong flour
6 Tbsp dry milk
1/4 cup sugar
2 1/2 tsp salt
2 tsp dry yeast
1/4 cup unsalted butter, room temp
1 1/2 cups lukewarm water
Mix the levain ingredients together and place in a covered container with room to grow. It should double in about 12 hours. When perfectly ripened, there'll be large bubbles mostly below the surface, creating a somewhat rippled effect. If the levain is covered with a froth of tiny bubbles, it's a bit over-proofed, but you can still use it.
Mix the levain and everything else together, and knead to make a smooth, supple, and not overly sticky dough. Place in a lightly greased bowl, cover, and let rise for 1-2 hours until doubled. Divide in half and shape each into 8" logs, placing in lightly greased loaf pans. Cover the pans and let them rise until the dough has crowned about 1" over the rim of the pan, about 1-2 hours.
Bake at 375 for 30-35 minutes, until the crust is a golden brown and the sides of the loaf feel firm. Remove from the pans and cool on a rack. Let cool completely before slicing.
What worked: It was bread. Nice appearance. It should toast well.
What didn't: Eh, it was still somewhat insipid. It over-proofed because I had problems with the oven not turning on again, so the nicely-crowned loaves flattened a bit.
Will I make it again? No.
This is a bit of a departure for me; I rarely make (or really, like) pain de mie - I generally find it somewhat insipid compared to, say, a hearth loaf. But, what the hell - let's see if it makes a difference to me when you include sourdough.
Levain: 1 cup + 1 Tbsp (white) flour
1/2 cup + 1 Tbsp lukewarm water
3 Tbsp fed sourdough starter
Dough:
5 1/4 cups strong flour
6 Tbsp dry milk
1/4 cup sugar
2 1/2 tsp salt
2 tsp dry yeast
1/4 cup unsalted butter, room temp
1 1/2 cups lukewarm water
Mix the levain ingredients together and place in a covered container with room to grow. It should double in about 12 hours. When perfectly ripened, there'll be large bubbles mostly below the surface, creating a somewhat rippled effect. If the levain is covered with a froth of tiny bubbles, it's a bit over-proofed, but you can still use it.
Mix the levain and everything else together, and knead to make a smooth, supple, and not overly sticky dough. Place in a lightly greased bowl, cover, and let rise for 1-2 hours until doubled. Divide in half and shape each into 8" logs, placing in lightly greased loaf pans. Cover the pans and let them rise until the dough has crowned about 1" over the rim of the pan, about 1-2 hours.
Bake at 375 for 30-35 minutes, until the crust is a golden brown and the sides of the loaf feel firm. Remove from the pans and cool on a rack. Let cool completely before slicing.
What worked: It was bread. Nice appearance. It should toast well.
What didn't: Eh, it was still somewhat insipid. It over-proofed because I had problems with the oven not turning on again, so the nicely-crowned loaves flattened a bit.
Will I make it again? No.
