Sandwich Bread (Le Pain de Mie)

Sandwich bread - this easy to bake everyday bread is very versatile. Since sandwich bread has a very mild taste, you can make toast, sandwich, crouton and bread crumbs from the bread and you can also use it in many other recipes. Although the cooking time is long because of the fermentation, the process itself is very simple.

I baked two loaves today. If you cannot finish the bread in a day, wrap tightly with plastic wrap and freeze it. It can be stored in a freezer a few weeks to enjoy later.

Sandwich Bread (Le Pain de Mie)
(Yield: 2 loaves of bread / Cooking time: 4-5 hours)


Ingredients:

+ 545g bread flour
+ 12g fresh yeast (=instant dry yeast 5g =active dry yeast 6g)*
+ 370g milk
+ 42g unsalted butter
+ 40g sugar
+ 10g salt

* When you use instant dry yeast, use 40% of the amount of fresh yeast. If you use active dry yeast, use 50% of the amount of fresh yeast, and you must dissolve active dry yeast in warm (110°F/43°C) water.




Procedures:

1. Place all the ingredients in a mixing bowl. If you use active dry yeast, dissolve the yeast in a few tablespoons of warm water (110°F) before adding to the bowl. Also, subtract the water weight from the milk.


2. Mix the ingredients at stand mixer (like Kitchen Aid) speed 1~2 until the dough comes together.


3. Raise the speed to 3~4 and knead the dough until enough gluten is formed. To check if your dough develops enough gluten, you can do "window pane test". Pull a handful of dough between your hands while rotating the dough. Enough gluten is formed if you can pull it into film-like thin dough through which you can see light. (See below picture).


4. When gluten is formed, now it is time for bulk fermentation. Cover the dough with lightly greased plastic wrap and leave at room temperature... or, if the room temperature is too cold, let the dough sit in a warm area.


5. After 45 minutes of fermentation, fold the dough. First in half, then turn the dough by 90°, and fold it again. Folding is a very important step for four reasons: (1) to even out the temperature of the dough, (2) to strengthen the structure of the dough, (3) to help yeast access new food by shaking everything up, and (4) to slow down the fermentation process and release carbon dioxide.


6. After the folding, ferment the dough for another 45 minutes. Depending on the temperature, the time can be (+/-)10 minutes. The dough should double in volume, and when you poke the dough with your finger, the dough should not spring back or collapse.


7. Divide the dough into 6 equal portions, and make each in a round shape. Cover the divided dough with lightly greased plastic wrap and let them sit in room temperature for 15~20 minutes.



8-1. Flatten the dough with your palm.
8-2. Fold the dough from top to bottom.
8-3. Then, fold from bottom to top.
8-4. Turn the dough by 90°, and fold the dough from top to bottom
8-5. Then, fold again from bottom to top. Make sure the seam is closed tightly.
8-6. Place the shaped dough in baking pan (three per pan), seam side down. Push the dough with a palm so the dough can cover the bottom of the pan completely.


9. It is now time for final fermentation. Cover the baking pans with lightly greased plastic wrap and let the dough ferment for 1.5-2 hours at room temperature or warm area if the room is cold. After the final fermentation, you should see the dough raised as shown below in pictures. When the final fermentation is almost finished, preheat your oven at 420°F.


10. Brush lightly the top of the dough with egg wash, and bake in the preheated oven for 30-35 minutes. The outside of bread should be browned and hardened enough but not burned. If there is not enough crust formed outside, the bread might lose its shape and collapse when it comes out from the baking pan.


11. Take out the bread from the pan and let it cool down over wired rack. Slice the bread when it has cooled down little bit and the steams come out from the bread.



Enjoy your freshly baked bread~!