Pain De Mie | Pullman Sandwich Loaf Bread

Pain De Mie | Pullman Sandwich Loaf Bread

A trained bread baker's version of a super delicious, soft with a slight chew Pain De Mie Bread, AKA, sandwich loaf bread.

4.10 from 11 votes

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Course: Breads, brunch, Lunch

Cuisine: American, breads, French

Keyword: All Purpose Bread, Best flour for breads, Best temperature to bake loaf bread, Bread Flour, Enriched Breads, How long to bake loaf bread, How to make loaf bread, How to make sandwich Bread, Sandwich bread, What is Gluten, What is Pain De Mie

Prep Time: 30

Cook Time: 50

Total Proofing Time:: 2 30

Total Time: 3 50

Servings: Slices

Calories: 191kcal

Author: Yasmin Jackson

Equipment

Stand Mixer
12 inch pullman loaf pan or 2 regular size loaf pans. Non stick spray for greasing the pan.https://amzn.to/38OvHXx

Ingredients

500 grams all purpose flour
5 grams rapid rise or instant yeast
20 grams granulated sugar
20 grams milk powder https://amzn.to/3qGbfOz
10 grams sea salt or kosher
39 grams unsalted butter room temperature
317 grams water room temperature or 75 to 85 degrees
One egg, beaten until an egg wash consistency. (this will be used to brush the dough after the final shape)

Instructions

Let's Mix The Dough:

Add all the dry ingredients into the bowl of a stand mixer. Use a spoon or spatula to mix for a few seconds until combined.
Add the room temperature butter and water. Attached the dough hook. Turn on the mixer on low speed. and mix until the wet and dry ingredients are combined into a soft sticky dough.
Note: This usually takes about 2 minutes.
Once a soft sticky dough has formed turn up the mixing speed to medium-high.
Note: On my mixer this was a level 6. I use a kitchen aid mixer.
Mix the dough using this level 6 intensive mix speed. You want to mix the dough for 20 to 25 minutes. You will hear and see the dough bouncing around the mixing bowl - this is what you want.
Check the dough 2 to 3 times throughout the mixing to check for a "window." To check for a window, take a piece of the dough in one hand and using the other hand, gently stretch the dough. This is to determine if the dough has developed sufficient gluten. When stretched and enough gluten has developed the dough should be smooth to the touch and it should not break easily. See tutorial video link in notes.

Let's Proof the Dough:

Lightly oil a large mixing bowl. Remove the dough from the mixing bowl once it has developed sufficient gluten and it's smooth. Form a round and place it in the bowl. Cover with plastic wrap. Place the dough in a draft free location and allow to rise until doubled. About 1 hour, generally.
Note: Doubling of the dough will range from 45 minutes to 1 hour. This is because the dough gets very warm during the intensive mixing coupled with the temperature in your room. The warmer the room the faster the dough will rise.

Let's Shape the Dough:

Since the dough makes one loaf to fit a 12 inch pullman pan (loaf pan with cover .https://amzn.to/2OmdVDG I final shape the dough at this stage.
Note: If you are using the dough to make two smaller loaves, you will need to divide into two. Form rounds of each and let it rest for 15 to 20 minutes. Then follow with final shaping.
The final shape of the dough is a log shape. To create this shape, place the dough on the work surface. Gently stretch the dough to form a rectangle about 6" by 4".
Now you can begin to shape the log. Take the top of the wider side of the dough and fold it towards the center, about 1/3 of the way towards the center. Press the seam dough gently.
Now place one hand over the folded section of the dough starting at the edge, place the thumb of the same hand on the seam. Now fold the dough over the thumb (Move the tumb away as you fold. Use the palm of the other hand to seal as you fold. If needed repeat with one more fold until the dough looks like a log.
Keeping the seam side down, use the loaf pan as a measuring guide to determine if the log needs to be longer to fit the pan within 1/2 to 3/4 inch from the corners. To stretch the dough longer, keep the seam side down and place both hands ontop of the dough. Use rolling motion, keeping the seam down all the time, until the dough is stretched out long enough to fit the pan within no more than an inch from the long corners.

Final Proofing:

Lightly, but be generous, spray the Pullman or loaf pans with your choice of non-stick spray.
Note: I used this Pullman pan. https://amzn.to/38OvHXx
Gently transfer the shaped log dough, seam-side down, into the pan. Use a brush to lightly brush the top of the dough with the egg wash. Cover the pullman pan. Place the pan in a draft free loaction and allow to proof/rise until the dough fills the pan to about 90%. This will take 1 1/2 to 2 hours depending on the temperature in your room. Be sure to check at the 1 1/2 hour mark.
Note: If using loaf pan(s), egg wash and cover with plastic wrap. My dough took 1 1/2 hours to proof to 90% of filling the pan.

Let's Bake the Bread:

Preheat the oven 400F Degrees.
Place the pullman or loaf pan(s) ontop of a sheet pan to aide in transfering the pan to the oven.
Bake in the preheated oven for 50 to 60 minutes. The dough will sound hollow when tapped gently.
Note: My bread took 50 minutes to bake.
Once the bread is cooked, transfer onto a wire rack and allow to cool 1 hour before slicing.
Note: The bread will come out of the pan very easily.
Slice to your desired thickness. Serve warm with butter, or use to make your favorite sandwich. Enjoy!

Notes

Tutorial Video Available: Pain De Mie | Pullman Sandwich Loaf

Nutritional information will vary depending on serving size.

I used these products which I usually buy from Amazon .. click on links below

Pullman Pan

Yeast

Milk Powder

Nutrition