Softest Sourdough Sandwich Bread Recipe (Pain de Mie)
Вставка
- Опубліковано 27 тра 2024
- My sourdough cookbook is available now, grab your copy here 👇🏼
www.theperfectloaf.com/cookbo...
** Note that the full bake time for this recipe is 40-45 minutes (this isn't clear in the video, sorry!) **
This super-soft sourdough pain de mie makes the absolute best toast. This sandwich bread ranks as one of my all-time favorites to make, and it's so easy to put together, you might find yourself making it every week.
WEBSITE: www.theperfectloaf.com
INSTAGRAM: / maurizio
➡️ FULL RECIPE: www.theperfectloaf.com/pain-d...
🍞 FULL INGREDIENTS:
835g White flour (11.7% protein; King Arthur All-Purpose Flour)
184g Whole milk
100g Unsalted butter
401g Water
58g Honey
15g Fine sea salt
8g Ripe sourdough starter, 100% hydration (used to make a levain w/ 75g white flour, 75g water; as seen in the video)
INGREDIENTS FOR EACH STEP:
1: Levain
75g white flour
75g water
8g ripe sourdough starter
2: Mix
760g white flour
184g whole milk
100g unsalted butter
326g water
58g honey
15g fine sea salt
158g levain (step 1, above)
LINKS
-------------------------
🫙 EQUIPMENT
My favorite starter jars (and all my baking tools):
www.theperfectloaf.com/my-bak...
📖 MORE BAKING GUIDES
For more sourdough starter guides: www.theperfectloaf.com/guides...
More sourdough recipes: www.theperfectloaf.com/recipes/
🍞 TPL MEMBERSHIP
The Perfect Loaf Baking Membership & community (come chat!): www.theperfectloaf.com/member...
CHAPTERS
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00:00 Intro
01:02 Things to look out for in this recipe
02:15 Equipment & ingredients
04:21 Why this type of levain?
05:06 Mixing
05:59 Mixing: Initial incorporation
06:54 Mixing: Strengthen dough
07:56 Mixing: Add butter
08:49 Transfer dough to bulk fermentation container
09:45 Bulk fermentation: S&F set one
11:10 Bulk fermentation: S&F set two
11:50 Bulk fermentation: S&F set three
12:14 Dividing & preshaping
16:00 Shaping & proofing
18:14 Baking
19:16 Finished loaves & tasting
20:14 Outro
#sourdough #bread #baking #sandwich #recipe - Навчання та стиль
The full recipe with ingredients and step-by-step instructions is here: www.theperfectloaf.com/pain-de-mie/
Thank you!! my pullman pan is 8x4x4 - can you suggest the dry flour in gms? i have King Arthur bread flour - will the measurement change in that case?
The flour and water amounts are different in the description vs the link to your website. Can you verify which is the correct amount? I am making this now and was using the website amounts. Came to the video because it didn't seem right, and then saw the discrepancy. I added more flour, and it felt better. I am in the final rise, so we'll see how it turns out! I'm so excited!
@@mariselaa3289 hey! the amounts are the same. I've updated the video description to try and make that more clear. Use the weights shown in each step (levain, mix) in their appropriate step in the recipe.
Good move adding more flour, it's possible your flour just needs less liquid (water/milk) added!
How did it turn out?
I don’t see you making or the proportions of the levan in the video. Reading recipe is it 71g water, 71g flour and 8g starter?
@@cindyk8974 that's right!
Thank you a million for not putting obnoxious music in the background of your video. And thank you for teaching in a calm and informative manner. And thank you for the recipe.
you're very welcome, Kirby! I hear you on the music these days 🙂
I haven’t made this recipe yet but I can say thank you for slowing down. I was feeling like go, go, go and 2 mins into this video I started to relax, breathe and calm down. I didn’t even know I was feeling rushed 😮 thank you for slowing down and not being loud and hyped in your videos it was really enjoyable.
One of the best things about baking sourdough bread is it forces you to slow down, I aim for that in these videos, too 🙂 Happy baking!
I think you should point out in your comments under the video that the total baking time is NOT JUST 15 MINUTES as spoken in the video -- people may miss that little text box with the instruction to lower the temp and keep baking for half an hour!! Looking forward to trying this, it looks delicious.
Yes, will add this now!! Sorry for the confusion. I hope this loaf came out amazing for ya 🙂
@@theperfectloaf Haven't tried it yet. But I always read a recipe in print, never relying solely on a video. So no problems in this kitchen!
Absolutely beautiful! Can’t wait to make it 😊
Thanks for the recipe, can't wait to try it!
Thank you! I've let my breadmaking slide in the last year. This looks amazing!
Thanks! Time to get back at it 🙂 You'll love this bread!
Happy to see a full video. I’ve been reading your blog a lot.. I hope you can do more videos. :)
thank you! more videos coming 🙂
I’m going to try this for sure. Thank you for the recipe! 🙏🏼
I hope you love it as much as I do. Have fun!
I have so much to learn. The gentle touch seems to work. Encourage. Good word!
Thanks, Linda!
I love this bread. Great video!
Thank you!
This is a fantastic walkthrough! Definitely identified what I’ve been doing wrong during the fermentation and shaping segments. Thank you!
Super glad to hear it helped, Chace!
Wonderful. Just the rescipe I was looking for. It's so nice to have a wardrobe of breads in my freezer etc. Greetings from Vancouver.
You are welcome 😊
This is an awesome video! Keep up the great work! Love this recipe!
Thank you!
Tried it this week and it is amazing. Thank you for all the time and effort you put into your recipes & videos.
So awesome to hear that, thanks for reporting back! You're very welcome, enjoy 🙂
I have tried a handful of recipes on UA-cam and this recipe is by far the most delicious and consistent! It came out exactly as expected! This makes the most delicious toast like you said. Thank you so much for sharing and I look forward to more recipes. Your book is on my list to get!
Glad you liked it!!
Made this over the weekend. Very pleased with this recipe! Thank you
So glad to hear you liked this one!! Enjoy 🙂
You're such a great kitchen master teacher, thnx for all the patience and details!!!!! Highly appreciated 😊👍
Thank you and happy to help! Happy baking 🙂
Thank you for showing the video. It is very informative.
wow, thank you for sharing the video and written recipe..I will be trying this for sure.
Hope you enjoy!
Best bread EVER! Thanks for an amazing helpful video and the recipe!
So happy you liked it, Jackie! Enjoy 🙂
Looks delicious. Definitely going to give it a try.
You’ll love it 😊 Let me know what you think.
I love how you explain every details , can’t wait to try it soon . Thank you
Thank you, Rana! Let me know how it turns out for you and happy baking 🙂
@@theperfectloaf I made it it was perfect , can I use olive oil? If yes when to add it ? Thank you
@@ranasuliman6241 I'd add the olive oil after strengthening the dough some! Perhaps around the same time as the butter.
Very Very cool and calm feel to this video. Love it! Stole this sourdough bread recipe ;) Thanks very much!
Enjoy!
Best recipe, great demonstration.
thank you!
I did this recipe today, and it turned out great. Thank you!
So happy to hear that, Tammy! Enjoy 🙂
Just tried this recipe today and the breads came out great. Can't recommend enough! Thanks for sharing this recipe with us!!! 😊
You're very welcome. Enjoy!
I have made this recipe today and it turned out so good! Thank you for your detailed explanations.
Super glad to hear that! Enjoy 🙂
I made this recipe today… the BEST bread we have ever tasted!! Thank you for sharing.
So glad to hear you guys like it, Lucy! Enjoy 😀
Love this recipe! It’s my family’s favorite and I’ve learned so much from making it. Thank you for teaching techniques not just the recipe.
Made it yesterday and it was delicious!!! Thank you.
So glad to hear that, Karen! Enjoy 🙂
Fantastic. Recipe and instruction is spot on. This bread is fantastic, and I agree toasted is excellent. Thank you!
You are so welcome!
I love this bread! It is delicious.
So glad you like it, one of my favorites as well!
Wonderful recipe. My bread is delicious and turned out perfectly. Thank you!
Super happy to hear you like this PdM! Enjoy 🙂
Your kids are blessed with such a great father who bakes wonderful bread.
Gosh, thanks so much! I hope one day they look back on their childhood and think the same thing 🙂
Thank you so much for sharing this recipe. I'm a sourdough newbie and cannot wait to try this. 😊
Hope you enjoy :)
That looked too good, thank you for sharing the recipe!
You're very welcome!
Thank you for making us better bakers 👍👌👌🙏🙏
🙌🏼
Made this tonight, family approves! Excellent flavor and crumb, will add to the list. This was my first sourdough loaf and it's going to be a regular addition to the menu. Thank you for taking me step by step.
Fantastic! So glad to hear this :)
I’ve struggled with my breads having good and really bad days. This video helped me better understand the science behind developing consistently good bread.
Thank you for sharing this content.
So happy to hear it helped! More coming 🙂 Enjoy your bread!
thankyou for this very thorough and enjoyable video
You're very welcome. Appreciate that 🙂
This Bread is AAAAAAMMAAAZZZIIINNNNGGGG!!!!! Absolutely love it! Made it tonight. It was easy to make!! Thank you Maurizio!! I will make again and again!!
So happy to hear you liked it, Ruby! Enjoy 🙂
Tried the recipe today, it came out perfectly. Love the taste, the softness... the instructions really helped. This recipe is a keeper! Thank you!
My pleasure 😊 So glad it worked out for ya!
Amazing recipe! Kids love it! Beautiful flavor.
Right on, so happy to hear that. Mine do, too :) Enjoy you guys!
This is my family's favorite bread, it is all we have had since January. Looking forward to the upcoming book :) ty for the great and informative content.
So awesome to hear that and thank you! I hope you love the book (and this recipe is in there, too) 🙂
@@theperfectloaf I'm about to try this recipe for the first time--looks so good! However, in comparing the recipe in the book to the one on the website, I'm not sure which one to follow. The ingredients seem to be the same, but the steps are different. For example, in the book, there is an autolyse step, which is not included in the recipe on the website. Additionally, I'm particularly confused by the levain step in the cookbook recipe...It says "duration: 12 hours (overnight)", which is the same as the website recipe, but then it goes on to talk about mixing the levain and storing in a warm place for 5 hours. When is that step happening if you've already prepared the levain for an overnight ferment the day before baking? Thanks for your help!
@@rachelsarah466 hey, Rachel! Sorry for the confusion there. The 5 hour levain statement is a typo in the book, sorry about that :( Let the levain ripen overnight (about 12 hours).
The autolyse is a step I added in the book to make mixing a little easier, it's optional but I find it helps reduce the mixing time needed for this dough!
Let me know how it goes or if you have any more questions 🙂
@@theperfectloaf Ah, I see--thank you for the swift reply! Will do! :)
Where is the recipe? I see the instructions, but not the recipe.
I love this recipe sooooo much. made it many times. loved the video
Thank you! So glad you like it, too, it's one of my favs. Happy baking Farzana!
@@theperfectloaf Your website taught me how to bake sourdough bread back in 2016. Its been 7 years. All credit goes to you.
@@farzanaromine8111 ahh, that's just so wonderful to hear. Means a lot to me, thank you!
Nice bread for sure, tyvm!
Thank you 🙂
Hello, I found your content a little bit ago from Ali's comments and wanted to let you know that I respect the work you put into this video. Keep it up. To many people give up right before greatness, so keep pushing!
Cheers mate, thanks!
It's a great video, thanks!
🙌🏼🙌🏼
I made this bread. I loved it!!! So good.
So glad you liked this! Makes for the best toast. Enjoy 🙂
Thank you, thank you , thank you..... This is the beast sourdough bread ever!
Love this bread
🙂
I did and it was wonderful. I've never made such good bread.
Ahh happy to hear that, Lourdes!
This was wonderfully made, and I appreciate showing each step so specifically so I could see what it should look and feel like. This is my go-to recipe now, and my kids eat both loaves within 2- 3 days
Glad it was helpful!
Wow I’m so happy I found your channel thank you.
Glad to have you here!
Okay, made this loaf and loved it. My husband loved it too and now it’s my #1 recipe for sandwich loaf. I’ve tried other but none even come close to this recipe. Thanks!
So glad to hear that! Enjoy 🙂
Glad I stumbled across this video, really comprehensive. It's been a while since I've done sourdough because of the time involved, but I might have to make a new starter just to try this recipe out. Subscribed and about to check out your other content
Thanks so much, Tony! This really is a stellar bread, and it's an easy recipe to make weekly! Glad to have you along and happy baking 🙂
We found your website last year in the depth of the pandemic, and we learned how to make sourdough breads mostly from you. And after making your pain de mie (along with the tangzhong method), we've stopped buying sandwich bread. It's just so good!
Just one comment: we live in a hot and humid climate (27-30°C room temperature, 70%+ humidity usually), and I find that using a stiff levain (60% hydration) gives me better control of the fermentation and helps rein in the sourness. It's so good to see you working your dough, though! We still have much to learn to coax the amount of strength you've got in our doughs.
Thank you so much for all your work and generosity!
Thanks so much for the comments, Eric, and I take that all as a huge compliment! You're absolutely right, keeping a stiff starter in climates such as yours will keep it milder and likely produce better results. I'll talk about this in a future video! Happy baking 🙂
This is the perfekt bread. Thanks for recipe
My pleasure 😊
I am reading The Perfect Loaf now. It is truly an excellent book!
Thank you, really appreciate that :)
This is great i love this bread
Got it that works thank you
It’s the best I made so far all the family loves this bread
Just made it today and I cannot tell you how mad I was for not making it earlier. I have been baking sourdough for about 10 years now and I finally took a detour of making this amazing Pain de Mie recipe of yours and I am totally loving it 😍. Thanks a ton!
So happy you liked it!
I made this yesterday! I watched this video several times before I felt confident to give it ago. It was my first sourdough loaf and I'm so incredibly happy at how it turned out, it had risen beautifully despite my poor efforts in shaping, taste great and will definitely be a winner in my household for further loaves to come. I may have eaten close to half a loaf on my own (lol) so thank you for a double recipe.
Fantastic to hear this!! It's a bit intimidating at first, I know, but once you do it once or twice, the process becomes so much easier. Enjoy your loaf!
Making this again for the 4th time Comes out perfect everytime :)))) Love this Bread!!!!💞❤💛💚💙💜🤎🖤🤍💕
So happy you like this, thank you!
Hi Maurizio,
Excellent video and so nice to be able to see through the process from start to finish. I definitely learned some new things and am anxious to bake soon. Is there any chance you will be doing some of your other website recipes in the near future. Thanks for all that you share, such a gift to all of us.
Thanks, Bruce! Yes, more recipes coming here. I just posted a new focaccia one, in fact! ua-cam.com/video/TlqbXuMsiW0/v-deo.html
I can’t wait to bake and try a slice!
it's a winner. thank you!
This is by far the best bread I've ever made! I agree with you that toasted in the morning is the best. I like it hot buttered with my oatmeal. Thank you for a very well made tutorial.
So happy you like this one!
Impressive, Thank you.
Glad you liked it!
Very nice video, thanks.
Glad you liked it!
I just finished making it. Came out so good. Thank you for recipe. I substituted APF with mix of bread, spelt and freshly milled hard white berries flour. It's so delicious.
Great job! I like that swap, too :)
THANK YOU for such an amazing recipe! I’ve made it 3 times now and I just have to keep making it because it has become our family’s favorite! I can’t go back to making any other sandwich bread 😊
So happy to hear you guys like this one! It's a fav of mine, too 🙂 Enjoy!
I made this recipe for the first time and my husband said it is the best I’ve ever made. I have to agree with him. I baked it yesterday afternoon and it’s already halfway gone!!
Thanks for the detailed explanation and recipes!
Glad you liked it!!
This is my go-to recipe because I bake all of my own loaves, both Pain de Mie and rustic sourdough. This is my kid's favorite kind of bread while mine is the rustic sourdough. I don't have to buy any bread from the store anymore. Thanks for a beautiful recipe ❤
Makes me super happy to hear this. thank you 🙂
Pats the Perfect Loaf Guy on the back for sharing such a outstanding recipe with us. 😃 I've been preparing for the last 2 days to make this Loaf. From watching this video over and over and over and going to the web page and reading up on everything there. Made this entirely by hand. Kneading time was around 20 minutes and my home is rather warm so I usually have to add some more flour to all these great recipes on you tube. This one I added 3/4 cup of AP flour extra. I love the kneading by hand, if you took that away from me, It wouldn't be any fun. Dough turned out amazing. I really thought i would over proof the dough with all that rise time called for, but it tuned out perfect. I used my over as a proofing box keeping a small pot of boiling water and a hot rice pillow in there for constant heat. worked perfectly!
I think the best part of this recipe is during the fermentation. After 30 minutes the stretches and folds intervals lets you keep an eye on your doughs progress. Whether its warm enough and the dough is rising some, or overly warm with that boiling water and the steaming hot rice pillow. Opening of the oven doors and letting everything cool down some. Instead of the usual straight hours proofing. That pure genius right there!!!! I did use some aluminum foil over my dough and under it to keep it from over browning too much, but it came out of the oven Absolutely gorgeous and taste sooooooooooo good. even my husband loved it, and He is not a fan of sourdough bread. Thank you from the bottom of my heart for such an outstanding recipe!! PURE PERFECTION!!!!!!💞💝💖💗💓❤🩹❤🧡💚💛💙💜🤎🖤🤍💕AS OF RIGHT NOW, THIS IS THE ONLY SOURDOUGH RECIPE I WILL USE.
Wow. Amazing. Thanks so much for all the comments, and really, the bread is a result of your hands! Happy I could help 🙂
Its all gone, making more LOL Love Love Love this bread!!!!!!!
Tengo que hacerlo!
:)
Okay listen guys, I've made this recipe yesterday and baked it today (after a cold proof in the fridge overnight + something like 2h at room temp while my oven was preheating and baking my sourdough bread) and let me tell you this is hands down the BEST SOURDOUGH SANDWICH RECIPE I have ever tried! And I've tried a lot (and failed a lot too)
The only tweak I've done is that I subsitued while milk for oat milk cause I ran out of regular one and 250g of bread flour for whole rye flour + 20g more of milk.
It gave me the softest sandwich bread I have ever tried.
So thanks a lot for sharing this recipe! It's definitely becoming my to go recipe.
Thanks so much for all the updates-happy that you love this PdM! It really is amazing sandwich bread. Enjoy 🙂
Ok. You are Wizard of sourdough bread. Decided to go further with your recipe and milled all grains I had and sifted all. My mix included hard white, hard red, rye, kamut, spelt, italian perl, oats. Anyway it raised so high and it's delicious. Thank you so much for your videos.
Wonderful to hear this worked out for you!
Great video…..thank you.
🙌🏼
This is one of my son’s favourite ❤️.
🙏🏼
Hi 🇨🇦 I've baked single loaf 2 weeks ago it turned out amazingly delicious. t!!!!
Wonderful!
Making this tomorrow. I have the pan which I purchased a year ago from your link and this video aspired me to try it. Thanks. So happy you are doing videos now. Most people enjoy visual learning. I have noticed the bowl you use for bulk fermentation in all your recipes! Do you have a link to purchase the bowl?
Thanks!!!!!🍞😊
I agree, videos help! That bowl is the Large Pasta Bowl from Heath Ceramics 🙂
I have now made this recipe 3 times. It gets better every time. Now my favorite. I was resistant to the measuring on a scale, but it DOES make a difference.
and Thank you so MUCH!
So glad it's worked out well for you! Yes, weighing is a game changer 🙂 Enjoy!
Ok you got me hooked. I going to rework my sourdough starter with only all purpose flour instead of the whole wheat mix I have been using. I also need to recalculate the recipe because my Pullman loaf pan is larger than the one you are using. 🤞🏽 Can not wait to see how this turns out. 😊
Have fun!!
Just pulled mine out of the oven! Too late to try tonight but looking forward to trying it in the morning.
It is definitely not a fast bread, and I wasn’t sure if I was ever going to make it again….. I will absolutely make this bread again, it is so unbelievably delicious!
I think next time I will do an overnight, bulk, ferment and see how it goes.
So glad you liked this! Overnight bulk works really well, too. For minimal sourness, though, a shorter bulk and warm proof is the way to go.
For those who use Ankarsrum mixer, it works very well in the metal bowl using roller scraper combo. Just pull roller slightly away from the side and tighten the knob. Very nice dough to work with. Delish recipe. Have been a fan of TPL for many years. Thx for sharing.
Thank you for that, many were asking about the Ankarsrum! I need one... Happy to have you here for so long and happy holiday!
Thank you so much. I own an Ankarsrum and appreciate your tip. I use the metal arm as my bread has a mixture of bread flour and ancient grains that I grind myself. I will now use the roller for white flour bread.
My bulk fermentation doesn’t come out to be four hours. I don’t know what I am doing wrong.
I love this! I'm making this recipe for the first time as i type this.
I usually make my sandwich bread using another recipe that is similar but have wanted to try yours for a while now and am excited to see how it comes out!
It just started bulk fermenting & my dough has 2 more stretch & folds to go.
I was initially confused because i have your book, but decided to watch the video while i worked & i could be confused, but i think the video didn't include the initial "autolyse".. so i panicked. Lol.
But i worked it all out. I have a new 9 speed Kitchen Aid Pro hand mixer that comes with dough hooks, so i used that, as i havent replaced my stand mixer just yet.
But it all worked out. And this dough is just so gorgeous, already!
Love your book, your website and your videos!
You're so calm, soft spoken & explain things just beautifully!
I've been baking bread for 3mos now, and your book & videos have helped me become so much more confident.
Just wanted to send u a huge THANK YOU!! ❤ Your work is very much appreciated. And just wanted to tell u that.
I can't wait to try this bread 🤗😋
All the best to you & your family 🙏
P.S. i have another question.. (Sorry, I'm a bit amateur)
When adjusting the water temp to get the desired dough temp...
How "warm" can i heat the water to compensate to achieve the DDT?
Not knowing how "warm" the water can be, i dont go over 82° - and usually use water at around 78°...
BUT.. just curious if there is ever a time, perhaps when my kitchen is colder, how "warm" can the water be? Safely? To adjust the temp?
Thanks in advance 😉
All the best to you & yours 🙏
Sounds like you're right on track and nice work adjusting! You can warm the mixing water all the way up to 95F if you need to. I usually don't go above that.
@theperfectloaf thanks! And thank you for all your feedback. This bread is so beautiful. I cant wait to try more of your recipes in this wonderful book of yours 🤗
All the best to you and your fam.
P.s. adding the available flour mills in your book was soo helpful! Big thumbs up!
I’m trying this recipe for the first time as we speak. Great video! One comment; the video gives the impression the total bake time is 15 minutes! I knew that couldn’t be right. The written recipe gives the full baking instructions though. Thanks.
Yes, so sorry about that. Wish I could fix now... But Ill avoid this in the future! Good job relying on your baker's instinct to tell you better 🙂
excellent
Thanks!
Thank you for your very clear video! ☺️ I’ve preordered your book. Is the recipe in it too?
You're very welcome! And thanks so much for preordering-yes, this recipe is in there!
Great instructions Maurizio, you put as much details and efforts in your videos as in the book (which I strongly recommend). I am going to make this for Amelia this week end. And i will let you know how it turned out. Growing up in France, "pain de mie" was a staple at home (just not home baked).And of course "pain de mie" means crumb bread which I thought you would mention, after your French bread class in France in May, 😀.
Thanks Alain, appreciate that. You know, we didn't talk about this bread in France, which was surprising! But the course was mostly panettone and those type of things. Maybe a chance for me to take another one? 🙂 I hope you enjoy this one!
@@theperfectloaf Follow up. It turned out really good. I made a pullman loaf and a free form as well. I had some amount of open cell structure but the flavor was really good, sweetness from the honey also helped tone down the tanginess. Made french toast with the leftover on Sunday which was a favorite.
@@alainmarec3394 fantastic to hear this, Alain!!
Thanks very much, I love this recipe and just tried it. I will cut it to see texture
I hope you love it, Anh! Enjoy 🙂
@@theperfectloaf the texture is so soft and moisture. It is amazing. Again thanks for your recipe.
@@AnhNguyen-ty2rd so happy you like it, Anh!
This has to be one of the most delicious bread I've ever eaten it kind of tasted like a French buttery croissant with a flavorful aftertaste even my super difficult 11years old son was crasy about it! Thank you for your teaching now I need to know the trick on how to stay away from eating it like a seagull 🤭
You summed up why I like this bread exactly 🙂 Bread Seagull-should be a tshirt!!
I love this recipe, it came out great, making again tonight. I’ve been making sourdough for a while but never satisfied with the outcome, until I found your recipes and videos. I just purchased your book and can’t wait to try more of your recipes. Thank you for your informative videos they really help to understand the process and answer so many questions. I do have one question I’m getting ready to purchase some oval bannetons, what size is the best for most of your recipes?
So glad to hear all this, Debra, and thanks so much for picking up my cookbook. I'd say go for 11-inch oval bannetons and 8-inch round. Those two types will serve you well!
Thank you for this excellent recipe. I made it today, but unfortunately I doubted you and only made one loaf. I figured I could always bake another if this one turns out well...guess I'll be baking two more tomorrow! 😅
Hah! Ahh, have faith 🙂 But yes, no worries, three loaves isn't the end of the world! Enjoy.
Takes a whole day to make!
With long fermentation comes great flavor 🙂
This loaf is $6 at one of my local bakeries.
this is the most amazing bread i have ever had it makes me so mown out loud when i eat it i have made about 20 loves for me and my friends they all agree best ever this bread has made me look like i know what I'm doing lol
Ha ha. so glad I could help and thanks for the comments!
Thank you. This looks delicious, and your instructions are very helpful. Are you happy with your KA Commercial mixer? I was thinking of getting one, but now they're not available due to pandemic supply shortages. Thanks again.
Thank you! Yes, I'm happy with the mixer, I use it very often here, and especially with enriched doughs like this one.
@@theperfectloaf Good, glad to hear it. Thanks again, and I can't wat to make this bread. Have a good day.
Another excellent recipe and such a super clear and concise video. Can I shape and cold ferment overnight in the fridge? I prefer this work flow with all my bread making. Thanks!
Thank you! After shaping and placing the dough in the pan, cover and place into the fridge overnight. Next day, take out to counter and let finish proofing until nice and puffy (maybe 2 hrs or so, temp depending!).
Yummy
😋
Hello Maurizio, first off I’m glad I recently found you and your channel. This video along with many other is highly detailed and really concise. As some other comments have noted I too have had a difficult time with my dough not bulking upwards of 30 or 40 percent. After the first loaf I decided to change my feeding of my overnight levain to 1:5:5 after monitoring it for a few days which resulted better for me. Still the second time at roughly 78-81 f in oven my bf definitely exceeded the four hours. Started my bf at 935am and finished proofing loaves in pan at 625. I am using large Pullman pans and did as you suggested putting roughly 1200g in each. Just looking for suggestions because the taste has been out of this world. Thank you.
Hey there, welcome! I would say make a slightly larger levain for this recipe if you're having trouble. You could try doubling the levain (a bit of a drastic measure, but it's worth a test) amount. Let me know how that goes!
Great video! Thanks for the detailed instructions. Would milk work instead of the egg wash?
Thanks! Yes you can use just milk. You’ll get less color and shine, though.