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Bruno Albouze Whole Wheat Pain De Mie

Whole Wheat Pain De Mie

5 from 1 vote
For your whole wheat club sandwich option
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 1 Loaf
Course: baking
Cuisine: French
Calories: 245

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

Equipment

  • 1 9X4X4-inch/23X10X10cm pullman loaf pan
  • 1 Stand mixer
  • 1 Dough scraper
  • 1 Bowl
  • 1 Baking tray

Method
 

Dough
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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!