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Bee Keeper’s Pain de Mie

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Bee Keeper’s Pain de Mie

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Bee Keeper Bee Keeper

This loaf is encouraged by means of a recipe that King Arthur Flour head baker Martin Philip created for his bid for the 2016 Coupe du Monde de los angeles Boulangerie. Its gentle, candy honey taste and comfortable and smooth crumb yield slices which are preferably fitted to grilled cheese — or another sandwich, for that subject. With this easy-to-follow recipe, you’ll be able to perceive why this bread has temporarily grow to be a brand new favourite in our Norwich, Vermont bakery and café.

At a look

Prep
Bake
Total
Yield
one 13″ ache de mie

Ingredients

  • five three/four cups King Arthur Unbleached All-Purpose Flour
  • 2 half teaspoons salt
  • 1 half teaspoons speedy yeast
  • 1 cup lukewarm water
  • half cup milk, at room temperature
  • three tablespoons honey
  • 7 tablespoons unsalted butter, at room temperature

  • 24 half oz. King Arthur Unbleached All-Purpose Flour
  • 2 half teaspoons salt
  • 1 half teaspoons speedy yeast
  • eight oz. lukewarm water
  • four oz. milk, at room temperature
  • 2 1/four oz. honey
  • three half oz. unsalted butter, at room temperature

  • 695g King Arthur Unbleached All-Purpose Flour
  • 2 half teaspoons salt
  • 1 half teaspoons speedy yeast
  • 227g lukewarm water
  • 113g milk, at room temperature
  • 64g honey
  • 99g unsalted butter, at room temperature

Instructions

  1. Combine the flour, salt, and yeast in a big blending bowl. Add the rest elements and blend and knead — by means of hand or stand mixer fitted with a dough hook — till a easy, supple dough bureaucracy.
  2. Form the dough right into a ball, position it in a calmly greased bowl, quilt, and make allowance it to upward thrust for 90 mins.
  3. Halfway via the upward thrust time fold the dough onto itself 4 occasions to softly deflate it and upload energy.
  4. Lightly grease the bottom and lid of a 13″ ache de mie pan (Pullman loaf pan).
  5. Transfer the dough to a calmly floured paintings floor. Gently deflate it and pat it into an 11″ x eight” rectangle.
  6. With the lengthy facet dealing with you, fold the ground 3rd of the dough as much as the middle and the highest 3rd over (like a industry letter). Fold the dough in part lengthwise, and seal the perimeters with the heel of your hand.
  7. At this level the formed dough will have to be 13″ in duration to suit the pan.
  8. Place the dough seam-down into the pan, and press it calmly into the corners. Put the lid at the pan and shut all however an inch or so to be able to observe the loaf because it rises.
  9. Allow the dough to upward thrust till it is slightly below the lip of the pan, 60 to 90 mins.
  10. Towards the tip of the emerging time, preheat the oven to 425°F.
  11. Close the lid of the pan utterly, and put the pan within the oven.
  12. Bake the bread for 25 to 30 mins, then take away the lid and bake for an extra five mins. The loaf will have to be a deep golden brown on both sides.
  13. Remove the loaf from the oven and, after five mins, flip it out onto a rack to chill utterly.
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