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Pain de Mie
Preparation info
- Makes
37 lb
dough. DDT: 78°F/26°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Bread flour |
Method
- Combine the flour and yeast. Add the salt, sugar, oil, and water to the mixer, then add the flour and yeast. Mix with the dough hook attachment on low speed for 4 minutes and on medium speed for 4 minutes. The dough should be a little sticky, but with fairly good gluten development. Mix to the intense stage of gluten development.
- Bulk ferment the dough until ne
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