Pain de Mie

• rough schedule
  • around 14:00–15:00 make levain
    • 85g water, 85g flour, ~10g of leftover starter
  • 21:00 mix dough
  • next morning
  • 8:00 shape dough
  • 9:00–10:00 bake when the size has doubled
• tools
  • a 2 liter loaf pan
• ingredients
  • 425g flour (T55/T550/Type 0)
  • 40g butter
  • 30g honey
  • 85g boiling water
  • 170g sourdough starter/leaven
  • 85g buttermilk
  • 1 egg
  • 10g salt
• instructions
  • to a large bowl add
    • 85g all purpose flour
    • 40g butter
    • 30g honey
    • 85g boiling water
  • mix until the butter and honey melt in the hot water
  • add
    • 85g buttermilk
    • 1 egg
    • 170g sourdough starter
  • mix well
  • add
    • 340g all purpose flour
    • 10g salt
  • stir with something then mix by hand until homogenous
  • cover and let sit at room temp for about 12 hours
    • may take more or less depending on the sourdough starter’s activity
  • shape and fit into a bread pan
  • let rise until doubled
  • bake at 175°C for 45 minutes

Elsewhere: Best of 2024