SUPER SANDWICH BREAD (PAIN DE MIE) (LEVAIN BAKERY)
Pain De Mie (French) literally means 'Sandwich loaf'. Equivalent of a Pullman loaf but not as sweet as American sandwich bread. Levain Bakery is located on New York City's Upper West side but it bakes with a distinct French accent. Co-founded by two friends who had worked in the fashion and finance industries, the bakery has won kudos from Zagat and others for its artisanal methods and the authentic flavors of its breads and pastries. Time does not include rise-time. We've not tried the recipe yet, but it's put here for safe keeping. NOTE: We plan on re-inventing this recipe shortly and getting it right. Many thanks to jujubegirl, for her insightful review. You can view the original recipe here: http://www.levainbakery.com/baking/recipies/pain-de-mie-super-sandwich-bread.aspx
Provided by 2Bleu
Categories Yeast Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Put yeast and warm water in a small mixing bowl. Whisk until creamy. Set aside for 1-2 minutes.
- Using a stand mixer with the dough hook attachment, combine the flour and salt. While mixing on low speed, gradually add in the cut-up butter and buttermilk. Then add in the cool water as needed to form smooth dough. TIP: When first combining water and flour, its essential to create dough with the right consistency. If dough is too wet and sticky, add a bit more flour. If dough is too dry and hard, add a bit more cool water.
- Continue mixing for 5 to 8 minutes until dough is elastic. Remove mixing bowl from stand. Cover with plastic wrap and let rise in the refrigerator for 8 to 24 hours.
- After dough has risen, lightly grease two 8-inch loaf pans. Divide risen dough in half and form each piece into a rectangular loaf shape. Place shaped loaves into prepared pans. Dust the tops of the dough with flour and cover the loaf pans loosely with plastic wrap. Let the dough proof for 8-24 hours in the refrigerator.
- When dough has done proofing, preheat the oven to 375°F Lightly flour the top of each loaf. With a razor blade or very sharp knife, score the top of each loaf diagonally 3 times. Place the sheet pan in the center of the preheated oven and bake for 50 minutes.
Nutrition Facts : Calories 2700.1, Fat 103.3, SaturatedFat 60.9, Cholesterol 253.6, Sodium 3539, Carbohydrate 79.6, Fiber 4, Sugar 11.8, Protein 371.5
PAIN DE MIE
A very special white sandwich bread from a class I took in Craftsy, light, white with a tight crust, perfect for thin slices of bread for sandwiches. Just a little different from other recipes here so wanted to save. This is baked in a special Pullman pan, that I've shown that keeps the bread in the perfect tight crumb, but if baking in a regular pain be sure to brush with an egg white and slash before baking
Provided by Bonnie G 2
Categories Yeast Breads
Time 1h30m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- NOTE: Pain de mie is best made with a mixer.
- Remove butter from fridge and pound it soft with a rolling pin. You won't need to strike it more than 10 or 12 times. Make sure it can take the impression of your finger.
- Combine all ingredients except butter in the bowl of a stand mixer. Mix on slow speed for 4 minutes.
- Increase mixer speed to medium, add half the softened butter, nix for 1 minute. Add the remaining softened butter and mix n additional 5 minutes. All the butter should have disappeared into the dough, creating strength and suppleness.
- Cover dough and let it ferment for 1 1/4 hours, folding once after 45 minutes.
- Spray a 13-inch Pullman pan with nonstick spray.
- Carefully turn dough onto a lightly floured surface. Gently de-gas the dough as you pat it into a rectangular shape.
- Divide the rectangle roughly in half. (Its OK if the aren't exactly the same weight).
- Shape each piece in a baguette like rope, about 20 inches long. Lightly twist the ropes together and place in pullman pan.
- Put lid on the pan but leave it open 1-2 inches so you can check progress of dough as it proofs. The dough will require 1 to 1 1.2 hours to achieve full volume. It's ready to bake when the top surface of the dough is about 1/2 inch below the lid of the pan. Close lid completely before baking.
- Bake at 450 F for 10 minutes. Lower temperature to 350 F and bake another 25 minutes. Remove the lid from the pan and bake for another 10 minutes. Check the sidewall of the loaf. They should be solid and golden brown. If they aren't, invert pan and let the pan de mie slide out o a shet pan. Bake for an extra 5 minutes, or until the sidewall have enough structure to hold up the weight of the loaf.
Nutrition Facts : Calories 336.9, Fat 10.6, SaturatedFat 6.4, Cholesterol 27.2, Sodium 714.5, Carbohydrate 52, Fiber 1.9, Sugar 3.9, Protein 7.7
WHITE SANDWICH LOAF WITH POOLISH
A good portion of the flour in this recipe is fermented before the dough is made to better convert the flour to sugars and generally improve the flavor. This pre-ferment is called a poolish and is allowed to bubble and develop a nice aroma and flavor. This recipe is my take on Syd's White Sandwich bread from another site. While the process can take up to 3 days, the active time making the bread is the normal amount of time, long resting periods are added to improve flavor.
Provided by Red_Apple_Guy
Categories Yeast Breads
Time 15h35m
Yield 1 loaf, 18 serving(s)
Number Of Ingredients 8
Steps:
- Make the poolish, cover and leave at room temperature for about 8 hours.
- Add the other ingredients and mix well.
- Knead by hand or dough hook and stand mixer for about 5 minutes on low speed, rest 5 minutes, and knead for 5 more minutes or until it passes the windowpane test (small piece can be stretched without breaking until light shows through).
- Oil a clear container with straight sides (or bowl), place dough and mark level, and let rise until doubled in volume (about an hour depending on temperature).
- Pre-shape into a ball and let rest for 5 minutes.
- Preheat oven to 400 F with a pan on the bottom for steaming.
- Fold the ball gently, tuck in the ends and seal the edge. Roll back and forth briefly until edge is sealed and a log (slightly larger in the center) is formed.
- Place in an oiled loaf pan (9"x 5"), cover with oiled plastic film and let rise until almost doubled in volume (45 min to 1 hour).
- Add 1 cup hot water to steam pan (don't drip on the door glass).
- Score the loaf and place in the center of the oven.
- Reduce oven setting to 375°F.
- After 12 minutes, remove steam pan and rotate the loaf 180 degrees for even cooking.
- Cook for 20 to 30 more minutes until the loaf is 205 F internally.
- Remove from the loaf pan and cool on a rack.
- note: the dough can be placed in the fridge at 40F, covered, to rise overnight. If you do that, remove 2 hours ahead of time to warm up.
PAIN PERDU
What we call French Toast the French call Pain Perdue. Sometimes served for dessert with fresh fruit. Posted for ZWT3
Provided by Julie Bs Hive
Categories Breakfast
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the eggs, milk, vanilla, sugar and cinnamon until blended. Arrange the bread in a large shallow baking dish, overlapping the slices if necessary.
- Pour the milk mixture over the bread and let stand for at least 30 minutes, carefully turning the bread with a wide spatula and rearranging it so it is evenly moistened halfway through the standing time.
- Position one oven rack in the upper third of the oven and one in the lower third and preheat the oven to 400°. Put 2 tablespoons of the butter on each of two baking sheets with sides and place in the oven until the butter melts and pans are hot, about 5 minutes. Tilt the pans so the butter covers them evenly. Remove from the oven.
- Place 5 to 6 slices of the soaked bread on each of the hot pans, spacing them evenly. Bake for 15 minutes. Take the pans out of the oven and turn each piece of bread over with a wide spatula. Return the pans to the oven, placing the one from the top rack on the bottom rack on the top, and bake until the bread is puffed and evenly browned, 15 to 20 minutes more.
- Transfer to a platter, dust with powdered sugar and serve with maple syrup, if desired.
Nutrition Facts : Calories 182.3, Fat 9.6, SaturatedFat 4.8, Cholesterol 144.2, Sodium 198.8, Carbohydrate 16.4, Fiber 0.7, Sugar 2.9, Protein 7
CRISPY FRENCH BAGUETTES (LEVAIN BAKERY)
Levain Bakery is located on New York City's Upper West side and they bake with a distinct French accent. Co-founded by two friends who had worked in the fashion and finance industries, the bakery has won kudos from Zagat and others for its artisanal methods and the authentic flavors of its breads and pastries. Time does not include rise-time.
Provided by 2Bleu
Categories Yeast Breads
Time 40m
Yield 2 Baguettes
Number Of Ingredients 6
Steps:
- In bowl of a stand mixer, whisk together yeast and warm water until creamy. Using dough hook, add the flour and salt. With the mixer on low speed, slowly add the cool water. Mix until a smooth, elastic dough forms, 5 to 8 minutes. Remove the dough hook, cover the bowl with plastic wrap and let the dough rise in the refrigerator for 8 to 24 hours.
- Grease a double baguette pan and lightly sprinkle with cornmeal. Divide the dough into two 12-by-6-inch rectangles. Form the dough into baguettes. Transfer baguettes to the prepared pan, laying each seam-side down. Cover with plastic wrap and let proof overnight in the refrigerator.
- When the dough has proofed completely (see Chef Tip: The Poke Test), preheat the oven to 375°F Lightly flour the top of each baguette. With a razor blade or very sharp paring knife, score the top of each baguette lengthwise 3 to 4 times. Place the pan in the center of the oven and bake until crusty and golden, about 30 minutes.
- Chef's Tip for Mixing Dough: When first combining water and flour, it is essential to create dough with the right consistency. If dough is too wet and sticky, add a bit more flour. If dough is too dry and hard, add a bit more cool water.
- Chef's Tip for The Poke Test: Poke the refrigerated dough with a finger. If the indentation holds, you're ready to bake. If dough bounces back, let it sit in a warm spot until it passes the test.
- Chef's Tip for Forming Baguettes: Divide the dough into two rectangles. Fold the long edge of one rectangle over to meet the other edge and pinch the seam to seal. Roll up into a log, flatten, fold, and pinch again. Continue 2 or 3 times more until you have a baguette long enough to fit your pan. Repeat with the remaining dough.
Nutrition Facts : Calories 691.4, Fat 2, SaturatedFat 0.3, Sodium 1171.5, Carbohydrate 144.2, Fiber 5.7, Sugar 0.5, Protein 20.5
More about "super sandwich bread pain de mie levain bakery recipes"
SOURDOUGH SANDWICH BREAD RECIPE - FOODGEEK
From foodgeek.dk
4.6/5 (18)Calories 2296 per servingCategory Breakfast, Lunch
- In the bowl of your standmixer, mix 900g all-purpose flour, 60g cane sugar and 20g salt with the paddle attachment until it's combined.
- After the 30 minutes are up add the entire levain on the top of the dough and mix it in using a dough hook. It shouldn't take more than a couple of minutes.
PAIN DE MIE SANDWICH BREAD - THE PERFECT LOAF
From theperfectloaf.com
Total Time 20 hrs 45 mins
CLASSIC PAIN DE MIE (FRENCH SANDWICH BREAD) RECIPE
From us.blastingnews.com
PAIN DE MIE: SOURDOUGH SANDWICH BREAD. – PROOF PERFECTED
From proofperfected.com
SPROUTED WHEAT PAIN DE MIE (SANDWICH BREAD)
From karenskitchenstories.com
LEVAIN FOR SANDWICH BREAD - KING ARTHUR BAKING
PAIN DE MIE: FRENCH SANDWICH BREAD - KEVIN LEE JACOBS
From agardenforthehouse.com
EASY PULLMAN SANDWICH BREAD - PAIN DE MIE RECIPE
From veenaazmanov.com
PAIN DE MIE FRENCH TOAST AND SANDWICH BREAD - LILI'S CAKES
From liliscakes.com
COMPLETE GUIDE TO PAIN DE MIE - MAKE BREAD AT HOME
From makebreadathome.com
MAKING CLASSIC SANDWICH BREAD IN A PULLMAN PAN | PAIN DE MIE
From youtube.com
PAIN DE MIE WITH A STARTER - KING ARTHUR BAKING
From kingarthurbaking.com
PAIN DE MIE - PULLMAN BREAD - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
PAIN DE MIE AU LEVAIN - BEWITCHING KITCHEN
From bewitchingkitchen.com
PAIN DE MIE | KING ARTHUR BAKING
From kingarthurbaking.com
PAIN DE MIE, THE CLASSIC FRENCH SANDWICH LOAF
From culinaryexploration.eu
HOW TO MAKE PAIN DE MIE, SANDWICH BREAD, PULLMAN LOAF - YOUTUBE
From youtube.com
THERE'S MORE TO THIS PAN THAN PAIN DE MIE - KING ARTHUR BAKING
From kingarthurbaking.com
BREAD PAIN DE MIE - PINTEREST.CA
From pinterest.ca
MY PAIN DE MIE WHITE SANDWICH BREAD - THE FRESH LOAF
From thefreshloaf.com
WANTS TO BAKE PAIN DE MIE (PULLMAN REGULAR SANDWICH BREAD)
From aldrin1.com
A SMALLER PAIN DE MIE - KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE THE FRENCH SANDWICH LOAF PAIN DE MIE - YOUTUBE
From youtube.com
PAIN DE MIE – ALL GOOD THINGS FOOD CLUB
From allgoodthingsfoodclub.co.za
JULIA CHILD'S HANDWRITTEN RECIPE - NATIONAL MUSEUM OF AMERICAN …
From americanhistory.si.edu
PAIN DE MIE AU LAIT (MILK SANDWICH) - LE PETIT RENARD
From petitrenard.blog
PAIN DE MIE – FRENCH SANDWICH OR TOAST BREAD RECIPE! | LILI'S CAKES
From liliscakes.com
PAIN DE MIE: MAKE DAINTY SANDWICHES WITH THIS BEAUTIFUL …
From danbeasleyharling.com
PAIN DE MIE | BALTHAZAR BAKERY ENGLEWOOD
From balthazarbakery.com
SOURDOUGH PAN DE MIE - HOW TO MAKE "SHREDDABLY" SOFT BREAD
From thefreshloaf.com
PAIN AU LEVAIN MADE EASY (A FANTASTIC SOURDOUGH BREAD)
From busbysbakery.com
PAIN DI MIE | TRAINED BREAD BAKER SHOWS HOW TO MAKE PULLMAN …
From youtube.com
POTATO BREAD | POTATO PAIN DE MIE | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
FOOD LUST PEOPLE LOVE: PAIN DE MIE AKA PULLMAN LOAF #BREADBAKERS
From foodlustpeoplelove.com
PAIN DE MIE FOR THE BREAD MACHINE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
JULIA CHILD KEPT THIS PAIN DE MIE RECIPE ON A CLIPBOARD IN
From eatingwell.com
SANDWICH LOAF / PAIN DE MIE RECIPE - THE BREAD KITCHEN - YOUTUBE
From youtube.com
PAIN DE MIE RECIPE: 4 TIPS FOR MAKING A PULLMAN LOAF
From masterclass.com
PAIN DE MIE - FRENCH SANDWICH BREAD — NICK MALGIERI
From nickmalgieri.com
PULLMAN SANDWICH BREAD - PAIN DE MEI FRENCH SANDWICH BREAD
From pinterest.com
You'll also love