[cooked-sharing]
Whole Wheat Pain De Mie
Servings: 1 Loaf
Calories: 245kcal
Cost: $3
For your whole wheat club sandwich option
Equipment
- 1 9X4X4-inch/23X10X10cm pullman loaf pan
- 1 Stand mixer
- 1 Dough scraper
- 1 Bowl
- 1 Baking tray
Ingredients
Dough
- 280 g Water at 74ºF/25º
- 200 g Whole wheat flour
- 200 g High gluten bread flour
- 8 g Instant yeast
- 8 g Salt
- 20 g Butter at room temperature
Instructions
Dough
- When it comes to kneading bread dough for optimal results, adding the liquid ingredients first is key. This technique helps to evenly distribute the moisture throughout the mixture, resulting in a more consistent and cohesive dough. To effectively knead your bread dough, you can use a stand mixer with a hook attachment. Start by combining all the ingredients (liquid first) at a low speed. Once the ingredients are mixed, increase the speed to a medium-high setting and let the mixer work its magic for about 8 minutes. During this time, you'll notice the dough transforming as it develops a smooth and elastic texture. This is a sign that the gluten in the flour is being properly activated, which is essential for giving the bread its structure and chewy consistency. As the dough kneads, you may see it pulling away from the sides of the mixing bowl, indicating that it's ready for the next steps in the bread-making process.
Fermentation
- Make a tight round and place dough in an oiled bowl; cover with plastic wrap. Once the dough has doubled in size and is ready to be shaped, gently transfer it onto a lightly floured surface. Punch down the dough to release some of the air bubbles that have formed during the fermentation process.
Shaping
- Fold both edges of the dough over itself to create a neat rectangle. Then, fold the bottom third of the dough up and over, similar to folding a letter. Continue by folding the top of the dough down to overlap the other layers, creating a compact rectangle shape.
Proofing
- Place the loaf inside the greased pullman loaf pan. Slide the greased lid in, leaving one-third open. Let proof for an hour or so until the loaf starts to peak over the rim of the pan and close.
Baking
- 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!
Nutrition
Serving: 100g | Calories: 245kcal
5 thoughts on “Whole Wheat Pain De Mie”
Bonjour, quel serait le temps de cuisson pour un pain fait avec un moule pullman 1e pouces
Hello Jean,
Il faudra doubler la recette ou de 50% en effet 🌝
Bonjour,merci pour la rėponse prompte, quand j’ai enlevé le couvert le pain épousait le moule parfaitement, par la suite la moitié du dessus s’est affaissée de 2-3 mm, les cotės et le fond sont demeurés les mêmes. Est il possible de corriger ce dėfaut ?
1.5 fois les ingrédients est parfait pour le mobile de 12 pouces, cependant le temps de levée est plus long que les temps indiqués. Est-il possible que ma levure soit moins efficace, celle que j’ai est de marque Fleishman et elle je viens de l’ouvrir. Est-ce que d’aouter plus de levure pourrait raccourcir les temps de levėes ?
Hello Jean,
J’ai updaté la recette. Je pense que la farine (blanche) a utiliser devrait être très forte, genre farine a pizza 12% gluten et un W de 340 minimum. La levure aussi joue un rôle important. Il faudra en augmenter la quantité en hivers ≈20%. Voila! hope it helps 🌝
Merci !!!
Je vais essaye