Formula Seven: Pain de Mie
While not perfectly shaped, I am more than happy with my first attempt at Pain de Mie. Nest time, I will shape it without dividing the dough (twisting the two halves together) and I will increase the time on the final proof.
My new pullman pan is a 16" and the pan size called for in Baking Artisan Bread is a 13", so I had to increase the recipe. Sometimes, that doesn't work but today it did. I have never used a pullman pan before, so I was guessing with the math. My new pan arrived yesterday and I couldn't wait to try it out. I will be making this bread in place of my standard white loaf, the results were that great.
This is the pullman pan that I purchased and I am pleased with it's quality and recommend it. I ordered the 16" but they come in a couple of smaller sizes.
***for some odd reason, pullman pans are sold without the lid. The lid has to be purchased separately. Many companies will show the pan with a lid but it is often not included. Odd, because a pullman pan isn't anything without a lid***
Next up Bagels, as I bake my way through the book Baking Artisan Bread.