Pain de Mie in a Pullman Pan
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- Опубликовано: 4 окт 2024
- 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 cups all-purpose flour (600g)
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...
Hi Dale, every time you bake or cook it is a MASTERCLASS !
When you wear your chef coat and apron it totally reminds me of the program Master Chef, with chef Gordon Ramsey -- you are so very awesome-- you transport us to a happy place, THANK YOU !
I love it when you give your reaction to the incredible smell of fresh baked homemade bread-- it always takes me back to when I was little and we lived in a house across the street from a Wonderbread bakery. It drove us nuts every morning and evening the air was permeated with that wonderful aroma and as kids all we wanted was to go to the bakery store and get warm baked goods !
To top it all off, you get to add fresh garden veggies to your bread- I feel like Pavlov's dog drooling with each bite you take.
WELL DONE AGAIN OUR SPECIAL CHEF ! ! 😁😁😁😁😁😁😁😁😁😁
Thank you Susan. I suppose it has to do with the long fermentation of this loaf but the aroma and flavour broth are very good.
Susan Mills Well said!
Hi Dale, Thankyou for your input. Struggling with the volume a bit + a loud background hum at the start. I will be following your recipe tomorrow.
And here's me sitting starving at 6.33am in Ireland with not a single Pain de Mie about me. I can't believe you did this to me Dale!
Best Wishes (I think), Brendan.
LOL Just had it sliced thin and toasted with black currant jam for breakfast.
Arghhhhhhhh.... more pain!
Thank you for the video! I am going to use this recipe as my 1st attempt at using a Pullman pan.
Good luck with
your bread.
Nicely done Dale, the bread looks delicious. I think I’ll give it a try because that will give me an excuse to buy a pullman pan. You see, I like new kitchen gear almost as much as you do !
Thank you Jay. The loaf has really surprised me it has such great flavour I suppose because of the long slow fermentation. Best thin toast.
I will be trying this. Looking forward to the results. Thanks.
Hope you like it!
That looks so good!!!! Glad you're all doing good.
Thanks so much
I can almost smell it! It looks and sounds absolutely delicious! 😍
It's so good!
Well done. The Pullman Pans are great. We use ours often.
Yes I think it was a great purchase.
Looks delish. I think it's time for an Angel in the Cabin in Autumn video soon :) Take care, Dale.
Sounds good!
Result is awesome!!!😍👍👌👏
Thank you! Cheers!
Looks good, and I like that perfectly square look.
Thank you! Cheers!
That bread looks gorgous
It is very good.
Looks really good Dale nothing like fresh homemade bread my mother makes good bread but I like that pan maybe a good Birthday gift for mom. One of my favorite things is fresh bread with butter and molasses on it and some old cheddar.
Thank you Trevor that was always a favourite thing with my father, maybe not with the cheese. A lot of cheeses are eaten with sweets though I love cheddar with apple pie and my favourite cheese from the Basque country in Spain is always eaten with cherry jam. Your mother might love the pan got mine on Amazon .
Looks fantastic. You should have your own show on PBS, your videos are always excellent! The bread and sandwich looked delicious.
Wow, thank you!
looks great Dale....might just try this one too !
Hope you enjoy
I've seen these loaves in the bakery and wondered how they made them. It doesn't look too difficult, and I love the smell of yeast dough! A nice change from the sourdough. Looks great for toast and french toast! Yum!
I'm really enjoying it a great tasting bread.
Just wanted to thank for the video my friend
No problem 👍
In France, French toast is Pain Perdu, but it is normally made from leftover baguettes rather than Pain de Mie. You have a real gift for baking!
Thank you Timothy .....lost bread ?
@@DaleCalderCampobello That's exactly right. Bread that would have been otherwise been lost because it was stale, becomes our French Toast
Nice job! I really enjoy your videos and am inspired to try this recipe.
Please do!
This looks like a nice bread recipe. The Pullman pan is something I’ve not seen before.
It's so good! I was surprised.
You always make everything look so easy. If I was to make that bread I’d probably make a big mess. Great job! It looked so yummy 😊
Thanks so much! 😊
Had my eye on a Pullman pan for a while. You just pushed me over the edge, going to make the purchase. Love the way it looks!
Hope you enjoy it! It is great flavoured loaf
Thanks for this video, Dale. I have a 16" Pullman Pan I've had for at least 20 years. I've been researching how much dough to make to fill it. Your video has helped. When I lived in Japan, the hotel where we stayed served French Toast for breakfast. I think it was soaked overnight in the custard mixture, because they ran out on a regular basis. It was made with the Japanese Milk Bread recipe in a Pullman loaf pan. It was a delicious breakfast. I have a recipe for a French Toast that soaks overnight and in the morning it' is baked. I think it's similar to what I had in Japan. They served it with syrup or powdered sugar.
That sounds very good . I love this loaf.
Thank you Dale for this video. A couple of years ago I was thinking of ordering a Pullman loaf pan, now I have one ordered.
Several people have said the same I should have invested in Pullman Pan stock LOL.
The folding is like the trying to fold a sheet of paper more than 7 times. That turned out great looks just like the toast bread with the structure . Now you need a slicer for the bread lol. We have them in the backers here you can slice a loaf up. A cucumber sandwich fit for the Queen.
I'm loving it sliced thin and toasted. Years ago in the late 90's I owned a cafe/bakery, that failed miserably, we had a bread slicer I liked using it .
The bread turned out wonderful. I will need to give this a try. Thanks for sharing.
Glad you enjoyed it
That was quite a bit of work but it sure looked good. Since I'm just a novice this will have to wait. I have only made one bread so far and it was your no knead in the duchoven it was fantastic. But the temperatures here have been triple digit for a couple of months so I will wait until mid September to try more. Thank You
Yes the fall temperatures are much better for baking for sure.
Only in my dreams. BEAUTIFUL! !!
Thank you not hard to make just takes some time.
Hi dale haven't watched in a while sorry about that love ur videos ur such a nice man hope ur cabin is ready for the autumn and winter xxx
Thank you welcome back.
I am absolutely amazed at the process of creating this Pullman loaf! Well done Dale!
Very impressed! What a lovely way to spend a day. Beautiful dough. ♥️♥️🙏🕊🙋♀️🌞🍞🍞🍞
Thank you! Cheers The loaf has really surprised me it has such great flavour I suppose because of the long slow fermentation. Best thin toast.
Dale Calder oh my goodness Dale, my favorite little treat is thin toast and apricot jam! Lol!
Ahh, what a lovely loaf of bread you produced. I so enjoyed that video. The dough was so soft
and plump! I was amazed you handled it so well! But I know you have been an exemplary
bread maker for years. This was charming Dale. You are one in a trillion! ☕️☕️🍞🍞🍯
LOL Thank you .
Dale thank you for giving us so much variety on your channel. So many different things for us to enjoy. Please pet Angel. Continued health to you both
Thank you Ginger.
Looks wonderful. I love soft doughs.
Thank you 😋
Like a rocket scientist at work
LOL
I can't remember the last time I had homemade bread, that looks delious
It is very good.
mkb Homemade bread is so good, and not hard to make a loaf of bread when needed.
I made this loaf yesterday, and it was perfect. My dough was never super wet , sticky, or slack. I think that the flour I use absorbs more water. It was a silly, super easy consistency to work with.
Sounds great!
I’m still watching this video, but couldn’t help but stop and tell you that you can use your Instant Pot on the Yogurt Less setting to proof yeast dough for all rises before shaping. Cover with the regular lid, or I’ve been using a glass lid that’s made for the IP. You can even set the timer. Then when you proof your shaped product, just put a cakepan on the lower oven rack and fill it with 1 to 1 1/2-inch boiling water. It will create nice steam and you don’t have to cover your bread or rolls with plastic wrap that sometimes sticks to the product. That’s a tip from my years in the test kitchen. ❤️ Now that I finished watching, that bread is awesome. The fine crumb is amazing! Another excellent culinary job! One last thing: I’ve been using my meat slicer to slice bread. It creates perfect even slices. The Sunbeam Bread Company had better watch out! You made an amazing “batter whipped” loaf.
Thanks for the information Shelby that is very interesting.
Love👍One more week and then I am going to "try". I may have to order the pan. I may never find it here in New Mexico, certainly not in La Luz. In Houston, I could have found anything I wanted since it is a global city, but I left there because of the hurricanes. Thanks Dale. I do have the Kitchenaid!👍☕🌲
Please do! I had to order my pan on Amazon.
@@DaleCalderCampobello Thanks. I will, too. (Order the pan from Amazon.)🙂🌻 This is going to be fun and it will taste so good.🌻🌻🌻
It has great flavour and I love it sliced thin and toasted.
Well I’m definitely going to be adding this bread to my recipe bread book. I have had the pan for like four years if you can believe that. I have just never got around to making it. I will now for sure!
Hope you like it!
Makes a great cheese and tomato grill cheese.
Just obtained my pullman pan , Think I will try this,
Hope you like it as much as I do it is a great loaf.
It look great. 🙂
Thank you! 😊
Masterpiece as usual. I can taste it from here yum
Thank you it does have great flavour.
Great job
Thank you .
Dale u da man! B read amazing looking
Thank you .
Perfect as usual. You have a white thumb to go along with your green thumb. God bless.
Thank you! Cheers!
that looks so pretty..and looks very good....stay safe
Thank you! You too!
Nice
Thanks
nothing better than warm bread and cheese whiz
This is great toasted.
Wow beautiful job. I’ve had my Pullman pan for a long time and I don’t think I’ve ever made this recipe but I do love the Pullman for sandwich bread, nice soft crust. I’ll try this recipe. 😊
This has a wonderful flavour I suppose because of the long fermentation. I love it sliced thin and toasted. Do you do it with regular bread recipe? I found a brioche recipe for the pullman and I also want to try it with my sourdough.
Dale Calder Dale Calder yes I have done regular white and whole wheat I think the only thing is to adjust the volumes. I think I followed ‘she’s in her apron’ and ‘kneady homesteader recipes’ for the Pullman
great video dale. hope you are well and staying safe in these uncertain times. hugs to you and Angel. Always cooking something ummie when you cook.
Thanks so much
Very nice Dale! I'll have to get one of those loaf pan myself
Thank you I love this bread.
Hi Dale, that bread (and cucumber on it) looks fabulous! I am ordering the pan tonight so I can try this.
Have fun!
Yummy 👍😀
Thank you 😋
Looks delicious, Dale. I'll bet it was good toasted and for the french toast as well.
I've now had it both ways and it is great.
Thinly sliced radishes on lovely buttered 🍞😋
😋
That looks delicious. I bet it would make excellent French toast or a grilled cheese with one of your homemade cheeses.
Great idea! I'm loving it sliced thin and toasted.
Thank you dale my friend I'm sure it's delicious
It is! I like it very much.
Hi Dale,The bread looks beautiful. and delicious👍❤️
Thanks so much I'm loving it sliced thin and toasted.
Looked like a great loaf of bread.
It was!
Looked delicious Mr. Dale, that's another recipe I will definitely be giving a try. I see this application for Texas toast, French toast, oh the possibilities lol. Just using it to dip in marinara sauce crosses my mind also, the fact you are able to slice it so thinly without losing its shape is what got my attention. Definitely a great idea thanks. Only thing that was missing was the crunching haha bet that will make perfect breakfast toast in the cabin on those really cold and snowy days oh to go with those oats omg I got to stop haha I'm so hungry now 😅 😅 , thanks have a great weekend.
Thank you I can't stop eating it great flavour makes wonderful toast.
Looks delicious 😋 here in the uk we call the end of the bread the crust 😀👍
Good to know! Thank you .
Fantastic bread Dale! Love the uniformity. My friend and I recently had some cookies called Nun Farts.... I'm not sure if you've already done a video on those, but would be very interested to see if time/interests permits. Again, great video as always! All the best!
LOL You actually ate those things.
The bread looks fabulous! Watching your videos, has gotten me interested in a pescatarian diet. Any tips, tricks or favorites I should try?
Great idea!! Thank you not really but give it a try.
Very impressive. Looks seriously tasty.
Everything you try for the first time comes out perfect. What's the secret? It's not exactly precision, as you don't always follow the recipes to the letter, e.g. you added extra flour when you were kneeding. It's like a special knack, a sixth sense. You must have "green fingers" for food!
LOL The secret is never showing the failures.
With great respect, the 435F for 40 minutes produced a very burnt loaf of bread.
Not at all it is a perfect loaf.
copying your recipe now to give it a try. :)
Have fun!
wondering where you bought the plastic proofing container
Not certain but likely Amazon. This is the one that I use: www.amazon.ca/Snapware-Airtight-Handle-Large-10x8x9/dp/B007V4IWIU/ref=sr_1_126?dchild=1&keywords=large+snap+lid+containers&qid=1601126361&sr=8-126
This looks amazing, Dale. It came out absolutely perfect! I love that new pan! I’m going to attempt making a homemade seitan loaf pretty soon, via the steaming method. I don’t actually own a dedicated steamer, but my aroma rice cooker says it’s also a food steamer, so either I’ll try that or just make my own with a colander over a stock pot of boiling water. Have you ever tried it? I can’t recall seeing a seitan video of yours, but not sure. Have a lovely Saturday.
Thank you Lori . I have never even heard of seitan before.I just googled and it looks interesting for sure.
Dale Calder It’s really really good, Dale. I’ve only had it in restaurants, but a friend of mine made it, and said it was easy and delicious. I ordered the chickpea flour, as well as the vital wheat gluten flour, today. I’m going to give it a try as soon as the ingredients arrive. I’ll definitely keep you posted as to whether it is a worthwhile endeavor. It’s a very popular meat substitute here in the States.
Dale Calder the recipe is called Basic Homemade Seitan, from the website YupItsVegan.com that I am going to try, in case you’d like to check it out. I seems pretty easy and basic, which is what I need as a beginner seitan maker lol. I was specifically looking for a steamer recipe, as, it’s said, seitan loaves can explode in a dry oven creating a disastrous mess. Supposedly not with the steamer recipes lol. Sounds like “famous last words” there. Lol.
The bread looks amazing. How was it toasted?
I love it sliced thin and toasted had it for breakfast this morning with black currant jam.
I would love to buy a great bread knife!! Please what do you suggest!! I am so tried of making a beautiful loaf and then ruining it with the knife!!! Please help!! I don’t care what it cost!! I want a great bread knife!!! I am sure I am not the only one either!!! Thank you for your help!!
Mercer Culinary Millennia Bread Knife, 10-Inch Wavy Edge Wide, Black a.co/d/2KQECBM Similar to the one that I use.
you are looking very handsome and profesional Dale... i would buy bread from you if you sold it at a farmers market. 🤩
Deal! LOL
When you need to move a dough that soft you are better off oiling your hands instead of flouring
That would make the crust very soft.