pain de mie recipe

camima00

I had the same experience as other bakers when making the pain de mie bread in a 13x4 inch pullman loaf. The dough overflowed out of the pan. What can be reduced in the recipe so the dough doesn't overflow? Or should the bread be baked in a larger pullman loaf pan like the 16x4 inch size? The bread still turn out very delicious. But I would like all the dough to stay in the pan.

Any suggestions?

badge posted by: camima00 on July 31, 2012 at 2:22 am in Baking, yeast
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reply by: sandra Alicante on July 31, 2012 at 2:31 am
sandra Alicante

What I would suggest, since you like the actual recipe, is that you make your dough as normal. When it comes to putting it in the pan, only fill the pan 1/3 full, use the rest for either rolls or a small free form loaf. Treat the pan as you would normally and see how the loaf turns out, noting the proportion of dough you had left. You can then reduce the recipe by percentage or a fraction to get the required result next time.

The pan I have is huge, for a 1.5kg loaf and I use 1 kg of flour in it.

http://www.sandrascookbook.com/recipe.php?id=165

sandrascookbook.com

reply by: KAF_Frank on July 31, 2012 at 6:07 am
KAF_Frank

Hi,
Sorry to hear of the difficulty. Yes, this recipe is sized specifically to the 13" pan. Assuming accurate ingredient measurement, the other variables to effect the final loaf are the mixing, kneading and rising. This may be good time to call the Baker's Hot Line for troubleshooting, 800-827-6836. Frank @ KAF.