Recreating txfarmer’s Ache-de-mie (Type Of)

Just lately there was a TFL thread that linked again to txfarmer’s publish from way back in pain-de-mie, or barely enriched comfortable shreadable sandwich loaves. This is the hyperlink:

https://www.thefreshloaf.com/node/20669/sourdough-pan-de-mie-how-make-quotshreddablyquot-soft-bread

I’ve made enriched loaves earlier than however not considering of them as pain-de-mie.  Additionally, prior to now mine have not been very shreddable. So I made a decision to take a attempt to used her recipe (fairly practically) although I modified the manufacturing course of some.  Word that txfarmer’s recipe is much less enriched in sugar, butter, and milk than most of the recipes on the market. Additionally it does not embrace an egg. The decrease enrichment favored hand mixing and kneading, which was my desire.

As a result of this was an experiment I did not need to make an excessive amount of dough, and I additionally needed to make use of my new 4 X 4 X 4 Pullman pan. So I made sufficient dough for a 4 X 4 X 9 Pullman and break up it evenly between the brief 4 X 4 and a 3 X 3 X 8 Pullman.

Photos then particulars –

(No pic of the bread being shredded, sorry).

The end result was fairly good, a mildly enriched comfortable bread that slices simply and might tolerate shredding off a strip – although not as shreddable as txfarmer’s, I feel.

The recipe used 450g of flour (not counting the starter; see under). Sugar, butter, and dry milk powder had been at 5%. Flour was 50-50 KA bread and Gold Medal AP. Starter –  properly, that is a narrative!

I had refreshed my starter late the night time earlier than, a 90% hydration, bread flour starter with 1% added salt. I did not plan to make bread so I did not make very a lot starter. Subsequent morning I made a decision to make this bread and by after lunch after I was able to go, the starter was properly previous peak and I did not have sufficient. I did have one other starter I had refreshed on the identical time, my experimental masa hariña starter (extra at https://www.thefreshloaf.com/node/76330/masa-harina-rye-loaf-masa-harina-starter). I knew that this starter would elevate the bread properly however would possibly change the flavour.  Oh, properly, I had to make use of it. This is the recipe, scaled pretty carefully from txfarmer’s:

Recipe
——–
– 450g – whole flour
      – 225 AP
      – 225 KA bread flour
– 150g (33%) – whole starter
      – 90g – AP starter (100%)
      – 60g – masa hariña starter (200%) (masa soaks up plenty of water!)
– 290g (64%) – water, heat to the contact (to offset coolish 71 deg F work space)
–  25g (5.6%) – sugar
–  25g (5.6%) – KA dry powdered milk (outdated)
–  25g (5.6%) – butter, room temp
–   9.5g (2.1%) – salt

I did not observe txfarmer’s procedures all that carefully.  As a substitute I used my normal strategies with little modification apart from extra preliminary kneading. I needed to see if I might incorporate the butter and get a superb shreddable crumb with out working arduous at it. For example, I by no means checked for a window pane, and even late within the S&F collection the floor appeared to develop small tears simply. But ultimately the dough was pleasant to work with, and the crumb got here out glorious.

Course of
——–
– 12:55 PM – Combine all besides butter
–  1:35 – knead/S&F on bench. Very sticky
–  2:45 – Laminate folds to work in softened butter.
–  4:00 – S&F in bowl.
–  4:50 – S&F on bench. Gradual stretches however pores and skin nonetheless likes to tear. Now not sticky. Into bulk ferment tub.
–  5:40 – S&F in tub.  Dough feels easy, oily, comfortable. In all probability began to rise.
–  7:00 – scale, preform – 3 balls for 3 X 3 X 8 pan, 1 ball for different ++
–  7:10 – type, into buttered pans, cowl
–  7:45 – preheat 375 °F with out metal.
–  8:15 – bake 350°F no lid 32 minutes

++ Dough had greater than doubled. Every of the three smaller balls weighed near 150g.

As you’ll be able to see, the dough rose pretty shortly regardless of the starters having been over peak. I feel there was an excessive amount of dough ultimately, and I’d in all probability cut back the quantity just a little subsequent time, particularly after I need to bake with the lid on.  And not using a lid I plan on utilizing an egg wash sooner or later, which is able to make the tops look extra inviting.

TomP