moyen le plus simple de cuisiner Délicieux Pain de mie

Pain de mie. Pain de Mie This delicious, fine-grained loaf is perfect for sandwiches and toast — including French toast and melba toast. Pain de mie Sandwich Bread dough at the end of bulk fermentation At the end of bulk fermentation the dough will have risen significantly in the bowl and show signs of smoothness. If you wet your hand and gently poke and pull at the dough, it'll feel more elastic and strong.

For toast (and French toast), sandwiches (including our favorite, grilled cheese), and the best bread-and-butter ever, you simply can't beat pain de mie. Simply put, Pain de Mie is the French version of sandwich bread. Beyond that, Pain de Mie is the cheaper, more economical cousin of French breads. Vous pouvez avoir Pain de mie utilisant 6 Ingrédients et 6 instructions. Voici comment vous cuisinez ça.

ingrédients de la recette Pain de mie

1. Préparer 450 g of farine t 45.
2. Vous avez besoin 20 g of d'huile d'olive.
3. C'est 25 g of sucre blanc.
4. C'est 9 g of levure de boulanger.
5. Préparer 150 g of d'eau.
6. Préparer 1 of pincé de sel.

Compared to the usual types, Pain de Mie is sweeter. The crumbly texture that it owes its name to is due to the smaller air pockets found in its dough. Combine all of the ingredients, and mix and knead them—by hand, mixer, or bread machine—to form a smooth, supple dough. Pain de mie means "bread of the crumb" in French, and it's called that because of how the bread is baked; the vessel that holds the dough creates a finished product with very little crust and almost all crumb.

Pain de mie petit à petit de recette

1. Faite tiédir l'eau et versez la levure. Laisser reposer 10 minutes pour réactiver la levure.
2. Dans un saladier, verser la farine, l'huile, le sucre, le lait, le sel et le mélange eau levure.
3. Pétrissez au moin 20 a 30minutes et laisser la pate reposer recouverte d'un torchon propre 1 heures 30 à 2 heures. Il faur que la pate et doublé de volume.
4. Dégazez la pate et versez la dans un moule a cake. Recouvré de nouveau du torchon et laisser reposer 1 heures.
5. Préchauffer le four a 160°c et enfourner le pain pendant 40 minutes.
6. Laisser tiédir avant de démouler et de déguster.

The butter and milk make this a soft and malleable dough, which is supported by the pan it's baked in. Pain de Mie (also called Pullman Loaf - we'll talk about why later) is a fluffy, fine crumbed bread with the thinnest possible crust. It's perfect for French Toast, sandwiches, Texas Toast, and melba toast. Even kids that won't eat homemade bread generally love this recipe. This is perfect for s'mores stuffed French toast!