12h • BreadScore™ Requests 📥
Pan de Mie
Levain: 36 g all purpose flour, 36 g water, 4 g starter
Dough: 382 g all-purpose, 92 g whole milk, 153 g water, 75 g levain. Mixed at low speed in Kitchen Aid stand mixer until incorporated. 30-minute rest.
Added 29 g honey, 7 g salt, 12 g water and mixed on low until incorporated, then mixed 6 more minutes on medium speed. Gradually incorporated 50 g butter on low speed, then 5 more minutes on medium.
Rested 30 minutes followed by three sets of stretch and folds at 30-minute intervals. Continued bulk fermentation to about 40% rise.
Preshaped and let rest 35 minutes. Shaped and added to pullman pan to proof for 3.25 hours.
Baked with pullman lid at 425 for 15 minutes, reduced to 350 for 30 minutes.
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Pan de Mie
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