Ingredients
Directions
Yield one 690g / 9x4x4'' (23x10cm) pullman loaf pan.
As for bread kneading goes and for best results, add liquid first. In a stand mixer using the hook attachment, combine all ingredients together on low speed. Increase speed to medium-high and continue mixing for 8 minutes until the dough has the smooth elastic quality that begins to pull away from the side of the bowl.
Cover with a wet towel and let rise for an hour or until double in size. Flour dough and transfer dough on a lightly floured surface. Flour your hands and punch down the dough to remove some of the bubbles formed by the yeast during the fermentation and shape dough into a tight round. Cover and let rest for 20 minutes or more. Flip over the round (try not to use too much flour) and deflate it. Fold both edges over on itself first to form a perfect rectangle. Fold the bottom third of the dough over on itself like folding a letter then fold the top of the dough down so that it overlaps the other layers. Deflate again and continue folding from the top to bottom sealing the dough as you go using the heel of your favorite hand.
Place the loaf inside a greased pullman loaf pan. Slide the greased lid in, leaving one-third open. Let proof for about 45 minutes or until the loaf starts to peak over the rim of the pan and close.
Position rack in the middle of the oven with an upside-down baking tray or a pizza stone to create more thermal mass. Preheat oven to 450°F (230ºC). Bake for 30 minutes.
Remove the lid and bake for another 10 minutes. Unmold loaf right after baking and let cool completely for 12 hours on the counter or refrigerate for 24 hours before slicing. Do not slice while still warm.
This whole wheat pain de mie can be refrigerated for 7 days; wrapped in plastic or frozen for weeks. Enjoy!
