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Pain de Mie in a Pullman Pan

 i read this guy Kevin Lee Jacobs blog/Newsletter, “A Garden for the House ” he does a good job of having some interesting things to share. Y’all he cooks his own bread! last months newsletter has a recipe for some fancy dancy bread called Pain de Mie and its baked in some pan called a Pullman Pan so i went to amazon and ordered one. now im gonna attempt this.

USA Pans 9 x 4 x 4 Inch Pullman, Aluminized Steel with Americoat

Pain de Mie in a Pullman Pan
Ingredients for a 13x4x4-inch loaf
1 package active dry yeast (2 1/4 teaspoons), dissolved in 1/4 cup warm water
1 2/3 cups whole milk, scalded and then cooled
4 3/4 cups all-purpose flour
2 1/2 tsp Kosher salt
6 Tbs cold, unsalted butter
Special Equipment – a standing mixer, outfitted with a dough hook; a large bowl; a rolling pin for smashing the butter; a pastry-scraper; and one 13x4x4 Pullman pan
1. Mixing the dough — Pour flour, milk, salt, and the yeast mixture into the bowl of your standing mixer. Blend at low speed for about 10 seconds. Then increase the speed to medium for 2 minutes, or just until the dough masses on the hook attachment. Let rest for 2-3 minutes; blend at medium speed for another 2 minutes. Let rest while you prepare the butter.
2. Pounding the butter — Use your rolling pin to smash down the cold butter. You want the butter to become malleable, but not so soft that it becomes oily. Scoop up the flattened butter with your pastry-scraper, and carry it to standing mixer.
3. Adding the butter to dough — With the mixer running at medium speed, add the butter one 1/2 tablespoon or so at a time. Stop the machine once all of the butter has been incorporated into the dough.
4. The first rise — Dump the dough, which should be sticky but elastic at this point, onto a lightly-floured board. Pat the dough out, then fold it over on itself 3 times. Place the dough in the large bowl, cover the bowl with plastic wrap, and let it slowly rise until tripled in volume — about 3 hours in a 75 degree kitchen.
5. Deflating the dough, and the second rise — With floured fingers, deflate the dough and pour it out onto your lightly floured board. Then quickly wash out and dry the bowl. Fold the dough over on itself 3 times, just as you did in step 4. Return the dough to the clean bowl, cover, and let rise to almost triple — which this time will take about 2 hours.
6. Forming the dough, and the third rise — Pat the dough out, fold it over on itself, then use the side of your hand to seal the edges. Then flip the dough so the sealed edge is on the bottom. Now, using the side of your hand, karate-chop a ridge down the center of the dough. Then fold at the ridge and karate chop again to seal. Repeat the karate-chopping and folding once or twice more, until the surface of the dough appears fairly smooth. Then pinch the underside of the loaf to seal. Place the formed loaf in its pan; cover the pan with plastic wrap. Let rise until the dough reaches 1 inch (not more!) from the top of the pan — about 30 minutes. Preheat the oven to 435F; set rack at the lower-middle level.
7. Baking – 40 minutes at 435F. Slide the lid over the pan, and bake in the preheated oven for 40 minutes.
8. Remove the lid and gently release the loaf onto a cooling rack. To increase air-circulation and thus quicker cooling, place the rack atop the lidless Pullman pan. Let the bread cool thoroughly before slicing.

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