Pain De Mie
- rough schedule
- around 14:00-15:00 make levain
- 85g water, 85g flour, ~10g of leftover starter
- 21:00 mix dough
- 8:00 shape dough
- 9:00-10:00 bake when the size has doubled
- tools
- ingredients
- 425g flour (T55/T550/Type 0)
- 40g butter
- 30g honey
- 85g boiling water
- 170g sourdough starter
- 85g buttermilk
- 1 egg
- 10g salt
- instructions
- to a large bowl add
- 85g all purpose flour
- 40g butter
- 30g honey
- 85g boiling water
- mix until the butter and honey melt in the hot water
- add
- 85g buttermilk
- 1 egg
- 170g sourdough starter
- mix well
- add
- 340g all purpose flour
- 10g salt
- stir with something then mix by hand until homogenous
- cover and let sit at room temp for about 12 hours
- may take more or less depending on the sourdough starter’s
activity
- shape and fit into a bread pan
- let rise until doubled
- bake at 175°C for 45 minutes