Culinary Institute of America

Pain de Mie

Preparation info
  • Makes

    37 lb

    dough. DDT: 78°F/26°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Bread flour

Method

  1. 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.
  2. Bulk ferment the dough until ne