Pain De Mie 法国白吐司 (庞多米)

Pain de Mie is a French term for plain white bread. Recently, there has been a frenzy sharing of a recipe by a Taiwanese baker 王传仁 (Wang Chuan Ren) over the social media. I'm uncertain whether the recipe I followed replicate from his. I have made a slight modification and kneaded the dough using a breadmaker. The bread is tender and soft. In spite of its ordinary ingredients, the plain bread has an unique aroma that can be served as a toast or sandwich. Even munching the plain slice is a pleasure :)

Yield: one 20x10x10cm bread 

Weight: 527 g

Appliances:

Whirlpool breadmaker BM1000

One 20x10x10cm Pullman tin

Ingredients 

20g unsalted butter 无盐奶油

65g hot water* 热水*

130g water* 水*

10g coconut/vegetable oil 椰油/植物油

25g fine sugar 细砂糖

1/2  tsp salt 盐

280g bread flour 高筋面粉

20g top/cake flour 低筋面粉

12g milk powder 奶粉

3/4 tsp instant dry yeast 即发干酵母

* the quantity of hot and cold water need not be exact, as long as both add up to 195g will do.

*热水和室温水的份量可稍作调整，只要两者加起来是195g就行。

Directions

1. Pour hot water and unsalted butter in a heat resistant bowl. Cover with a lid for 5 minutes to melt the butter.

This step is optional. I prefer to work with warm ingredients :)

Add 130g of room temperature water to the butter mixture.

2. Pour the warm mixture from (1) into the bread pan.

3. Add in the coconut/vegetable oil.

4. Add in the sugar and salt.

5. Add in the bread and top flour.

6. Add milk powder to a corner.

7. Dig a hole and pour in the instant dry yeast.

8. Place the bread pan into the bread maker. Select "dough" function and start the process.

The dough is ready.

9. Sprinkle some bread flour over both the work top and dough before inverting it out.

10. Flatten the dough to release the trapped air. Divide the dough into 2 equal portions, about 283g each.

The dough maybe quite sticky, so wear a pair of disposable gloves to handle it.

11. Shape the dough into 2 balls by pulling down the sides, and seal at the  bottom.

Let them rest for about 15 min.

12. Flatten the dough and roll out into a flat oval dough.

13. Roll up the dough from the shorter side, cover with a lid, and let it rest for 15 minutes.

14. After the rest, roll out the dough into a flat dough again. The shorter length of the dough should correspond to the shorter width of the Pullman tin. 

15. Flip the dough over so the smoother side will be facing out after rolling up. Roll up the dough from the shorter end. 

Place the dough into a greased non-stick Pullman tin. The open end of the dough should be facing down.

16. Spray some water over the dough and place the doughs in a closed oven.

Let the dough proof in a warm oven for about 50 minutes, or till the dough reaches about 4/5 height of the Pullman tin.

To facilitates the second proofing, you may switch on the oven to its minimal temperature for about 1 minute.

>>>Covered Pullman Tin<<<

17. Slide the lid on and preheat the oven to 210 degree Celsius for 10 minutes.

Bake at 210 degree Celsius for 50 minutes at lower rack of the oven.

Remove the bread from the Pullman tin immediately and cool on a wire rack.

<<< Open Pullman Tin >>>

17. After the second proofing and the dough has reached about 4/5 height of the Pullman tin, preheat the oven to 170  degree Celsius.  And brush a coat of milk over the dough.

18. Bake the dough at the lower rack of the oven at 170 degree Celsius for about 50 minutes.

19. Remove the bread from the Pullman tin immediately after leaving the oven. Let the loaf cool down on a wire rack before slicing it.

20. Slice with a bread knife :)

With great appreciation 

Recipe adapted from

http://blog.sina.cn/dpool/blog/s/blog_475ab5ad01009xqv.html