Whole Wheat Pain de Mie Loaf
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- Опубликовано: 4 окт 2024
- Whole Wheat Pain de Mie in a Pullman Pan(My version)
Ingredients for a 13x4x4-inch loaf
1 package active dry yeast (2 1/4 teaspoons), dissolved in 1/4 cup warm water
1 2/3 cups whole milk, scalded and then cooled
4 3/4 flour (600g)300g Whole Wheat & 300g All purpose white flour
2 1/2 tsp Kosher salt
6 Tbs cold, unsalted butter (85g)
Special Equipment - a standing mixer, outfitted with a dough hook; a large bowl; a rolling pin for smashing the butter; a pastry-scraper; and one 13x4x4 Pullman pan
1. Mixing the dough - Pour flour, milk, salt, and the yeast mixture into the bowl of your standing mixer. Blend at low speed for about 10 seconds. Then increase the speed to medium for 2 minutes, or just until the dough masses on the hook attachment. Let rest for 2-3 minutes; blend at medium speed for another 2 minutes. Let rest while you prepare the butter.
2. Pounding the butter - Use your rolling pin to smash down the cold butter. You want the butter to become malleable, but not so soft that it becomes oily. Scoop up the flattened butter with your pastry-scraper, and then carry it to your standing mixer.
3. Adding the butter to dough - With the mixer running at medium speed, add the butter one 1/2 tablespoon or so at a time. Stop the machine once all of the butter has been incorporated into the dough.
4. The first rise - Dump the dough, which should be sticky but elastic at this point, onto a lightly-floured board. Pat the dough out, then fold it over on itself 3 times. Place the dough in the large bowl, cover the bowl with plastic wrap, and let it slowly rise until tripled in volume - about 3 hours in a 75 degree kitchen.
5. Deflating the dough, and the second rise - With floured fingers, deflate the dough and pour it out onto your lightly floured board. Then quickly wash out and dry the bowl. Fold the dough over on itself 3 times, just as you did in step 4. Return the dough to the clean bowl, cover, and let rise to almost triple - which this time will take about 2 hours.
6. Forming the dough, and the third rise - Pat the dough out, fold it over on itself, then use the side of your hand to seal the edges. Then flip the dough so the sealed edge is on the bottom. Now, using the side of your hand, karate-chop a ridge down the centre of the dough. Then fold at the ridge and karate chop again to seal. Repeat the karate-chopping and folding once or twice more, until the surface of the dough appears fairly smooth. Then pinch the underside of the loaf to seal. Place the formed loaf in its pan; cover the pan with plastic wrap. Let rise until the dough reaches 1 inch (not more!) from the top of the pan - about 30 minutes. Preheat the oven to 435F(225C); set rack at the lower-middle level.
7. Baking - 40 minutes at 435F(225C). Slide the lid over the pan, and bake in the preheated oven for 40 minutes.
8. Remove the lid and gently release the loaf onto a cooling rack. To increase air-circulation and thus quicker cooling, place the rack atop the lidless Pullman pan. Let the bread cool thoroughly before slicing.
Link to the original recipe: www.agardenfor...
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Looked great nothing like fresh warm bread of any type.
I agree!
Looks very good Dale.
Thanks 👍
Just found your channel today and am halfway through this process! Thank you! I’m so excited, as our my kiddos, to smell it as it bakes and enjoy eating tomorrow. 💜👍
Thank you I haven’t made it in a while. I must make it again. It’s a wonderful loaf.
That looks very good Dale
Thank you
Brilliant recipe thank you. I followed your recipe precisely and it turned out perfectly.
Great to hear!
The bread looks tasty Dale. hope you enjoy it. take care.
Thanks, you too!
Hi Dale. I just wanted you to know I ordered the pan for the bread. I know this pan as a Pullman. I can’t wait to get my pan so I can make this lovely looking bread. I will let you know how it comes out. I have made a lot of your recipes . You are one of the few people that I trust on you tube for my recipe. To the people on your channel I just want to say. Feel free to make Dales recipes. They all have turned out well. On you tube I have learned the hard way you cannot trust recipes. The yeast is wrong the amounts don’t add up. I have made things I just had to toss.If you are new here you will fine really good things to eat. Dale you live in a wonderful area. I am. Always here to see the latest up your way. I also just bought some einkron wheat berries. I have never used these before . They are a very old grain. So I am going to put them in my mill make my flour and give them a go. Lee😉
Thank you very much Lee good luck with your Pullman pan. I do try to only put out recipes that have worked for me. There have been a few that didn't work and got deleted.
You have to be the best of the best for bread and cheese bakers! It looks delicious. I wish we had that kind of saran wrap here in the states. I would make that if I had the pan. I love the way it came out in perfect uniform. Thank you for sharing! God bless.
Thank you Jeanette. The wrap is made by Glad called Press'N Seal.
@@DaleCalderCampobello really? Ive never used it so thats new to me. Thank you for answering. I hope you had a blessed Thanksgiving and everyday!
Dale I got my pan last night . I am up all night an I sleep days. It is 6:30 am and I will be going to bed about 9:00. So when I wake up I will make your bread I hope mine turns out as good as your bread. I’ve been with you for a long time. A few years back I remember you making sourdough bread. Will I was right there with you. But I could not yet my bread to come out right. I knew it would me a lot of work. It was just to much. I just gave up. Well this week I found a lady from Germany that had her own way of making sourdough starter. She just uses buttermilk and flour. Well that sounded good. Then she say no feeding and no discarding. I was all ears. You just stir it everyday. Well I did this. My starter did nothing so I was ready to throw it out. But I went back on her channel made sure I was doing everything right. When I came back the 5 th day. The thing was full of bubbles and running all over my counter. I made the bread At 2 this morning and that was the best tasting bread ever. I thought you might like to check it out on RUclips. Her channel is “Our Gabled Home” I will let you know how my Pullman bread tunes out. I bought the 1 pound loaf. I am going to bake one and then put the next one in to cook. That way I can have one for the freezer. Till next time take of yourself. Lee🙂
That sounds very interesting Lee. Good luck with your Pullman pan.
Yummy that bread looks amazing Dale.
Thanks so much
What a beautiful loaf of bread. It came out absolutely perfect. That was definitely a success!
Yes it was! Thank you.
I always enjoy your bread making videos. Great job, your quite the professional Baker.
Thank you very much!
Nice
Thanks
🤗 Looks delicious!
Thank you 😋
I've been thinking about this bread since your first video with this pan. I really need to purchase one and try it already. Maybe Santa will bring me one.
I'll put in a good word for you LOL
You describe the steps so effectively in your baking and cooking demonstrations. So enjoyable to watch !!
Thanks so much 😊
It looks so good ! And I bet it is!
Thank you Margaret.
TFS Dale.The bread looks so delicious!❤️👍🏻
You are so welcome
Hi Dale! It looks perfect and delicious 👍
Thanks so much
Dale, have you thought about ordering you some of your flour online?? You could google it and see if you could find it♥️🥰
Yes I have they only seen to offer all purpose on line.
Hi Dale....the bread looked delicious. I loved the sound of the crispy crust as you cut it. I always find your videos inspiring so much so I have just ordered a Pullman loaf pan. I need to give this bread a try! Hoping you and Angel are very well.
Thanks so much James. The pullman pan sure makes a great loaf. I love this bread.
Was searching for exactly a whole wheat bread and found yours. Thank u so much for sharing this awesome receipe🙂🙂
My pleasure 😊
Hi Dale, it’s me again, i went an checked google for you. The Robinhood multigrain bread flour is unavailable and the said it may never be in stock. They do have a brand called King Arthur
Thank you Susan I think King Arthur is only in the US though.
Hi Dale, got caught back up on your videos ! All excellent !
Here it is 8 pm Chicago time and now this video has my mouth watering and now I am
hungry 😁.
Thanks for the video.
Take care.
Thank you Susan.
As day-trips to France are currently off the menu, this is the perfect alternative. That crust sounded good when you bit into it, Dale.
I don't have the proper tin, but I have a baking tray that will serve as a lid for a normal loaf tin. This will be getting a try tomorrow.
All the best from the UK.
That sounds like a good idea let me know if it works.
I am wondering if the unique flavor comes from the three risings allowing the yeast to develop more than the other breads
That certainly could contribute to it . Just had it in a grilled cheese sandwich.....great stuff.
Well Dale this is another recipe that I have to make.🤗 It looks so good. I make bread all the time. Thank you. Lee
You are so welcome
I've learned something new today with the type of bread pan you used
Do you think the extra butter in the recipe gives it a richer flavour?
Beautiful loaf of bread and a great video
Take care 🍞🇨🇦
Thank you I think so! and the milk . Whatever it is it has a fantastic flavour.
Your are welcome Dale !
And hi from upstate New York
Hi There.
Looks so delicious!
It is! I love it .Grilled Cheese with it tonight .
Thanks you my friend and must try
Please do!
Oh wow! I haven’t even made the first one yet Dale! LOL now I’m perplexed as to which one to start with?
Well you are falling behind here LOL.
hi dale from england
Hi Peter.
You had me going there Dale, looking all over for the milk.
LOL Me too.
Do you freeze that bread?
I have cut a loaf in half and froze it before it freezes nicely.
☺️☺️
Thank you .
After making it twice with perfect results I had to tinker with the recipe a bit. I made adjustments to add a cup of thick rolled oats and baked the bread in a 9x5 loaf pan inside a Dutch oven. Great results... i.vgy.me/b0Jtu0.jpg i.vgy.me/ZcXa7P.jpg
Nice