This super-soft sourdough pain de mie makes the absolute best toast. This sandwich bread ranks as one of my all-time favorites to make, and it’s so easy to put together, you might find yourself making it every week.
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➡️ FULL RECIPE:
🍞 FULL INGREDIENTS:
835g White flour (11.7% protein; King Arthur All-Purpose Flour)
184g Whole milk
100g Unsalted butter
401g Water
58g Honey
15g Fine sea salt
8g Ripe sourdough starter, 100% hydration (used to make a levain w/ 75g white flour, 75g water; as seen in the video)
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CHAPTERS
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00:00 Intro
01:02 Things to look out for in this recipe
02:15 Equipment & ingredients
04:21 Why this type of levain?
05:06 Mixing
05:59 Mixing: Initial incorporation
06:54 Mixing: Strengthen dough
07:56 Mixing: Add butter
08:49 Transfer dough to bulk fermentation container
09:45 Bulk fermentation: S&F set one
11:10 Bulk fermentation: S&F set two
11:50 Bulk fermentation: S&F set three
12:14 Dividing & preshaping
16:00 Shaping & proofing
18:14 Baking
19:16 Finished loaves & tasting
20:14 Outro
#sourdough #bread #baking #sandwich #recipe
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The full recipe with ingredients and step-by-step instructions is here: https://www.theperfectloaf.com/pain-de-mie/
What kind is digital time is that that you’re using @Theperfectloaf
I have the big 13” Pullman pan, would I just leave the dough as one for that pan? Thank you.
Made it yesterday and it was delicious!!! Thank you.
Will 4.5 x 8.5 x 2.75-inch traditional loaf pans work for this recipe? Thank you!
Awesome video! Out of curiosity, if I want to use a 13 x 4 x 4 covered bread pan to increase the size of the loaf, how much would I need to increase the recipe to fit that larger loaf pan?
Would you please give me the recipe
Thank you, thank you , thank you….. This is the beast sourdough bread ever!
i can’t wait to get my pullman loaf pans so i can make this kind of bread for sandwiches. the sourdough i make right now isn’t suitable for sandwiches in my opinion.
Hi there! New backer here. I noticed that in the description ylu call for 835g of AP Flour, but in your post you show 760. Can you please clarify. I am sorry, I am a but confused. I've looking for a sandwich bread recipe and yours look awesome. But I would like to know what number should I use. Thank you!
Just tried this recipe today and the breads came out great. Can't recommend enough! Thanks for sharing this recipe with us!!! 😊
if I just have I have 1 pan, could I bake the other half the day after? or what do you suggest?
I love this recipe, it came out great, making again tonight. I’ve been making sourdough for a while but never satisfied with the outcome, until I found your recipes and videos. I just purchased your book and can’t wait to try more of your recipes. Thank you for your informative videos they really help to understand the process and answer so many questions. I do have one question I’m getting ready to purchase some oval bannetons, what size is the best for most of your recipes?
Can you help? I am STRUGGLING with this recipe. I bought your book. I'm trying to make this recipe… I cannot get it to rise well? My starter is perfect and I proof in my oven with the light on to keep things warm. It just plain isn't rising like it should. This is the only recipe I have struggled with. Am I supposed to scald the milk? It takes all night to get the loaf to proof and it's midiocer at best. I'm totally lost. Also in your book it says add salt honey and butter separate from autolyse and here on your video you add all but butter. So which one do I do? Also I am using a different pan which I believe I did the conversion correctly because I do not have the pan that you specify you have a 9x4x4 listed I have a 12x 4×3.5 and I did make the conversion for it the 9×4 is accumulatively 144 cubic inches the 12 in pan is 162 cubic inch and the math come out to 5.25 g of dough per cubic inch which I made that amount of dough and I'm still ending up with not fully risen dense loaves. And I increased the recipe to where all measurements are equal using the Baker's percentages…. Also on Page 270 for that recipe under your levian section it says the duration is 12 hours for levain And as you read down under mix the ingredients it shows put in the warm place for 5 hours so they also contradict each other
Your receipt says 8g of starter but it looks 80g or more.
pain de mie pandemie
My sandwich bread recipe is similar. I have recently found that my fermentation time has significantly shortened. I’m not a great fan of the funk of long fermented sourdough. I use a regular olive oil not EVOO. And I use ½ tsp of ginger powder. I’ve learned this almost 50 years ago when I’d bake 65 loaves of white and brown bread (as we called it back then). The Monks lived that change to the recipe… and Heaven help you if there weee “holes” in the bread! That could get the hand signs going! And notes in your mail box! 🙃💨
Sorry for the confusion I really thought that Levain and starter were the same I need to learn some more
Please have a video to explain them both thank you 😀
Please respond is it really 8grams starter?
It looks to me more than 8g of starter
As described below is it?
Thanks for the recipe, can't wait to try it!
Thank you for this recipe and the the video!! I tried another sandwich bread recipe that turned out with a really firm crumb. This one came out nice & soft, exactly what I hoped for. I had to add more flour to get the consistency you show, and baked for less time than you said. (I need to get an oven thermometer.) I’m a beginner at sourdough, and the video was so helpful.
Is there a way to calculate the dough weight for a specific size pullman tin? Great video!
I have the extra large Pullman pan so I’m making one large loaf. How long do you think it should bake for in your opinion ?
Where can I find the recipe?
One more question haha so…. I put the amount of water and flour in the recipe on top of the levain. Meaning I didn’t subtract the 75g of water and flour used so my dough is super hydrated ….. it’s in the bulk fermentation stage and I did the three rounds of stretches and folds and I did several each round because it was so goopy. At the end of each stretch and fold I got some good gluten formation. Is there a way to save it haha or is it just going to be a bad batch of bread? Should I do more stretches?
I dont have a 100% hydration levian. I only have one that I made from the Forkish book which I believe is roughly 80% hydration. Can I substitute? or does the recipe need to be adjusted? Thank you!
Where can I find the recipe please 🙏
For the levain, can I use AP flour or do I need to use bread flour?
Very Very cool and calm feel to this video. Love it! Stole this sourdough bread recipe 😉 Thanks very much!
If I would’ve videoed my first attempt, prior to seeing this video, it would make a great SNL video of hysterical errors.
Hi, can we use plant milk and butter? Thank you 😊
This recipe looks great! I’m looking to try a higher hydration sourdough sandwich loaf! Would it be fine to just do all the kneading in the KitchenAid Mixer and skip the stretch and folds? I’m used to kneading my sandwich loaves in the mixer and just letting bulk overnight 😊
Great recipe! So good, in fact, that I'm not baking as much traditional sourdough since I found it. Question: Do you have any suggestions for including some Rye flour? Is it something you have tried?
Made this over the weekend. Very pleased with this recipe! Thank you
Are you in a construction zone? What's the pounding? But, still, thanks for the video.
HI there, professional baker here – loved your video. Just a small suggestion, perhaps in the pre-shaping you could start by very gently degassing the dough before the actual shaping part, just to avoid chasing too many bubbles or leaving large gas bubbles inside the mass of the dough and to function as a 'reset' for sourdough yeasts (the lactobacilli are fine in higher CO2) in the final fermentation. Some countries unfortunately don't have flours with good extensibility and you could have tears in the skin by patting the superficial bubbles. The US is blessed with amazing strong wheat with a great tensile properties so my comment amounts to a small detail anyhow!! And that loaf looks really tasty!
What if I started this really late at night and the shaping ends at midnight, can I continue in the morning by putting the dough in the fridge or will that ruin it?
should I add steam to my oven for these loafs? This is my 4th run through of this recipe, and every time I get a split on the right side of the loaf close to the edge of the pan. Amazing flavor, just can't get that "Perfect Loaf" lol. Much love Maurizio!
Looking forward to making this bread. Just wondering if I should grease the pans?
i cannot stress enough how serious this wonderful man is when he tells you to bake two loafs.
since the first time i made it its all we ever have for toast. the recipe is really that good and perfect. thank you so much!
Just a quick one , why isn’t milk considered under hydration ?
I am trying to make this an it is already going so wrong. 401g of water? 🤔 My dough is so loose it looks like pancake mix. All these ingredient’s wasted. 😭
It looks amazing and I'm going to try it this week. I have a question though. When you cover the dough and let it rest, do you recommand to put it in the oven with the bread proof? I'm confused when should I use the bread proof option in the oven or just left it out in the counter? And also, if the dough seems too wet, what do you do? That's what I got for my dough. Thank you.
Ok you got me hooked. I going to rework my sourdough starter with only all purpose flour instead of the whole wheat mix I have been using. I also need to recalculate the recipe because my Pullman loaf pan is larger than the one you are using. 🤞🏽 Can not wait to see how this turns out. 😊
Due to colin cancer, I can no longer easily digest fructans. Gluten free sandwich bread is terrible, and I’ve been told that many people with wheat intolerance can eat sourdough bread if it proofs for 24 hours. Forgive my ignorance, but is there a way to do that with this bread? Could I get to the step of shaping it in a loaf and then putting it in the fridge for 24 hours? Any suggestions would be welcome.
thanks for sharing this beautiful recipes. I have question about why when come to shaping, roll and push the dough? because I have try to shape using rolling pin to degas the dough, roll and push, and gave tension before put dough into loaf pan, it turned out the surface of the dough torn and can see the dough open a bit. after baking, I also noticed, at the side of the dough also the same problem, tearing. unlike yours are perfect in all your video. what is wrong with my dough shaping? the water hydration is good and I did S&F until windowpane. Thank you
Great video, thank you! Has anyone tried cold proofing this over night?
Your kids are blessed with such a great father who bakes wonderful bread.
Thanks for the video, I reached your videos through your book that I just received for Christmas, already made the banana bread twice (no sugar though). Any idea on how to make it with whole flour? Or at least mix in whole flour or rye flour? Thank you