PAIN DE MIE (CRUMB BREAD) Pullman 13 - 1 Loaf Courtesy of Christian Boulad Baker / Chef - Flour T 55: 500 g/50% - Sugar 20 g/2% - Salt 10g/1% - fresh yeast 10 g/ 1% (dry yeast 1/2 qty) - Water 350 g/35% - Milk powder 20g/2% - Soft unsalted Butter 50 g/5% Total dough 960g Mix with spiral hook 4 min low speed and then 7-8 min in high speed. Final temperature of dough 24 C. Rise 45-60 min Roll dough in a ball and let it rest for 15 min Total waiting time 1-1:15 min. Shaping and let it rise in the closed mold 1:30 min Oven at 220 C Cooking time 20-25 min Important Notice : Put the dough at 3/4 close it and let it rise in a warm place until it reaches the cover then put it in an oven. After around 15 min open slowly the lid to see if cooked, reclose the lid and wait until the bread is golden brown and remove it as soon as baked from the mold and let it cool on an ventilated rack. The % will help u to make any desired qty. This one is for 1 loaf.
Posted on: Mon, 07 Jul 2014 03:06:02 +0000
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