Super Sandwich Bread Pain De Mie Levain Bakery Recipes

SUPER SANDWICH BREAD (PAIN DE MIE) (LEVAIN BAKERY)

Super Sandwich Bread (Pain De Mie) (Levain Bakery) image

Pain De Mie (French) literally means 'Sandwich loaf'. Equivalent of a Pullman loaf but not as sweet as American sandwich bread. Levain Bakery is located on New York City's Upper West side but it bakes with a distinct French accent. Co-founded by two friends who had worked in the fashion and finance industries, the bakery has won kudos from Zagat and others for its artisanal methods and the authentic flavors of its breads and pastries. Time does not include rise-time. We've not tried the recipe yet, but it's put here for safe keeping. NOTE: We plan on re-inventing this recipe shortly and getting it right. Many thanks to jujubegirl, for her insightful review. You can view the original recipe here: http://www.levainbakery.com/baking/recipies/pain-de-mie-super-sandwich-bread.aspx

Provided by 2Bleu

Categories Yeast Breads

Time 1h

Yield 2 loaves

Number Of Ingredients 8

Ingredients

2 teaspoons instant yeast
1 cup warm water
8 cups high gluten flour (bread flour)
2 teaspoons salt
8 ounces butter, cut up into small cubes (2 sticks)
2 cups buttermilk (or reg milk with 2 tsp of vinegar)
1/2 cup cool water
flour, for dusting

Steps:

Put yeast and warm water in a small mixing bowl. Whisk until creamy. Set aside for 1-2 minutes.
Using a stand mixer with the dough hook attachment, combine the flour and salt. While mixing on low speed, gradually add in the cut-up butter and buttermilk. Then add in the cool water as needed to form smooth dough. TIP: When first combining water and flour, its essential to create dough with the right consistency. If dough is too wet and sticky, add a bit more flour. If dough is too dry and hard, add a bit more cool water.
Continue mixing for 5 to 8 minutes until dough is elastic. Remove mixing bowl from stand. Cover with plastic wrap and let rise in the refrigerator for 8 to 24 hours.
After dough has risen, lightly grease two 8-inch loaf pans. Divide risen dough in half and form each piece into a rectangular loaf shape. Place shaped loaves into prepared pans. Dust the tops of the dough with flour and cover the loaf pans loosely with plastic wrap. Let the dough proof for 8-24 hours in the refrigerator.
When dough has done proofing, preheat the oven to 375°F Lightly flour the top of each loaf. With a razor blade or very sharp knife, score the top of each loaf diagonally 3 times. Place the sheet pan in the center of the preheated oven and bake for 50 minutes.

Nutrition Facts : Calories 2700.1, Fat 103.3, SaturatedFat 60.9, Cholesterol 253.6, Sodium 3539, Carbohydrate 79.6, Fiber 4, Sugar 11.8, Protein 371.5

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