Not too long ago there was a TFL thread that linked again to txfarmer’s publish from way back in pain-de-mie, or barely enriched smooth shreadable sandwich loaves. Here is the hyperlink:
https://www.thefreshloaf.com/node/20669/sourdough-pan-de-mie-how-make-quotshreddablyquot-soft-bread
I’ve made enriched loaves earlier than however not considering of them as pain-de-mie. Additionally, previously mine have not been very shreddable. So I made a decision to take a attempt to used her recipe (fairly almost) although I modified the manufacturing course of some. Observe that txfarmer’s recipe is much less enriched in sugar, butter, and milk than lots of the recipes on the market. Additionally it would not embody an egg. The decrease enrichment favored hand mixing and kneading, which was my choice.
As a result of this was an experiment I did not need to make an excessive amount of dough, and I additionally wished to make use of my new 4 X 4 X 4 Pullman pan. So I made sufficient dough for a 4 X 4 X 9 Pullman and break up it evenly between the brief 4 X 4 and a 3 X 3 X 8 Pullman.
Footage then particulars –
(No pic of the bread being shredded, sorry).
The end result was fairly good, a mildly enriched smooth bread that slices simply and may tolerate shredding off a strip – although not as shreddable as txfarmer’s, I believe.
The recipe used 450g of flour (not counting the starter; see under). Sugar, butter, and dry milk powder have been at 5%. Flour was 50-50 KA bread and Gold Medal AP. Starter – properly, that is a narrative!
I had refreshed my starter late the night time earlier than, a 90% hydration, bread flour starter with 1% added salt. I did not plan to make bread so I did not make very a lot starter. Subsequent morning I made a decision to make this bread and by after lunch after I was able to go, the starter was properly previous peak and I did not have sufficient. I did have one other starter I had refreshed on the identical time, my experimental masa hariña starter (extra at https://www.thefreshloaf.com/node/76330/masa-harina-rye-loaf-masa-harina-starter). I knew that this starter would elevate the bread properly however may change the flavour. Oh, properly, I had to make use of it. Here is the recipe, scaled pretty carefully from txfarmer’s:
Recipe
——–
– 450g – complete flour
– 225 AP
– 225 KA bread flour
– 150g (33%) – complete starter
– 90g – AP starter (100%)
– 60g – masa hariña starter (200%) (masa soaks up a number of water!)
– 290g (64%) – water, heat to the contact (to offset coolish 71 deg F work space)
– 25g (5.6%) – sugar
– 25g (5.6%) – KA dry powdered milk (outdated)
– 25g (5.6%) – butter, room temp
– 9.5g (2.1%) – salt
I did not observe txfarmer’s procedures all that carefully. As an alternative I used my customary strategies with little modification apart from extra preliminary kneading. I wished to see if I may incorporate the butter and get a great shreddable crumb with out working arduous at it. For example, I by no means checked for a window pane, and even late within the S&F sequence the floor appeared to develop small tears simply. But ultimately the dough was pleasant to work with, and the crumb got here out wonderful.
Course of
——–
– 12:55 PM – Combine all besides butter
– 1:35 – knead/S&F on bench. Very sticky
– 2:45 – Laminate folds to work in softened butter.
– 4:00 – S&F in bowl.
– 4:50 – S&F on bench. Gradual stretches however pores and skin nonetheless likes to tear. Now not sticky. Into bulk ferment tub.
– 5:40 – S&F in tub. Dough feels clean, oily, smooth. In all probability began to rise.
– 7:00 – scale, preform – 3 balls for 3 X 3 X 8 pan, 1 ball for different ++
– 7:10 – type, into buttered pans, cowl
– 7:45 – preheat 375 °F with out metal.
– 8:15 – bake 350°F no lid 32 minutes
++ Dough had greater than doubled. Every of the three smaller balls weighed near 150g.
As you possibly can see, the dough rose pretty shortly regardless of the starters having been over peak. I believe there was an excessive amount of dough ultimately, and I might most likely scale back the quantity a little bit subsequent time, particularly after I need to bake with the lid on. With no lid I plan on utilizing an egg wash sooner or later, which is able to make the tops look extra inviting.
TomP
