Natural Yeast Pain de Mie 天然酵母庞多米土司

Pan de Mie is a soft loaf of white bread with great texture despite the simple ingredients involved. I added 50g of natural yeast (100% hydration) to enhance the taste as well as the texture of this French origin bread :)

Yield: one 20x10x15cm bread 

Raw dough weight: 586 g

Bread Weight: 546 g

Pan size:

20x10x10cm Pullman tin

Baking temperature & Time:

170 degree Celsius for 50 minutes at lower rack

Ingredient A

160~170g cold water 冰水*

25g fine sugar 细砂糖

1/2  tsp salt 盐 ~4g

10g rice bran/veggie oil 米糠油/植物油

20g cold unsalted butter 冷无盐奶油

Ingredient B

290g bread flour 高筋面粉

12g milk powder 奶粉

50g natural yeast 天然酵母 100% hydration

Ingredient C

3/4 tsp instant dry yeast 即发干酵母

Some beaten egg or milk as glaze

* If using Prima brand flour, add 170g

  If using Origin brand flour,add 160g

   of water

From my experience, Prima flour produces better elastic and smoother dough for this recipe.

Click the link for the method of cultivating natural yeast:

http://mymindpatch.blogspot.sg/2015/11/growing-natural-yeast-using-grapes.html 

Directions

1.  Pour ingredient A into the bread pan.

2. Add ingredient B above ingredient A.

3. Dig a hole in the centre of the flour, and pour ingredient C in.

5. Select "kneading" function and press start. The process will take about 1:30 hour to complete.

6. After the program ends, let the dough sits in the bread pan for an extra 15  minutes, or till the dough rises to almost the pan height.

As cold ingredients have been used in this recipe, they slowdown the proofing process. Therefore, it needs the extra time for the dough to rise taller.

After 15 minutes,

7. While waiting for the dough to proof, apply a thin coat of butter on the Pullman tin interior walls.

8. Invert the dough out of the bread pan and onto a floured work top. 

Wear a pair of disposable gloves to handle the slightly sticky dough.

9. Flatten the dough to release the trapped air. Divide the dough into 3 equal portions, about 195 g each.

10. Shape the dough into 3 balls by pulling down the sides, and seal at the  bottom.

Cover and let them rest for about 15 min.

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

12. Roll up the dough from the shorter side, cover with a lid, and let it rest for 10 minutes.

13. 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. 

14. 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.

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

Let the dough proof in a closed oven for about 50 minutes, or till the dough reaches close to the rim of the Pullman tin.

16. After the second proofing and the dough has reached close to the rim of the Pullman tin, remove the dough out of the oven. Preheat the oven to 170  degree Celsius.  And brush a coat of beaten egg or fresh milk over the dough.

17. Bake the dough at the lower rack of the oven at 170 degree Celsius for about 50 minutes. If your Pullman tin has a thinner wall, you can bake for about 40 minutes at the same temperature.

If the top of the dough brown too fast, around 30 minutes, you can cover the dough with an aluminum foil.

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