Comments on: Pain de Mie Sandwich Bread https://www.theperfectloaf.com/pain-de-mie/ Learn to Bake Sourdough Bread Sun, 17 Mar 2024 15:22:07 +0000 hourly 1 By: Sabrina https://www.theperfectloaf.com/pain-de-mie/comment-page-5/#comment-35078 Sun, 17 Mar 2024 15:22:07 +0000 https://www.theperfectloaf.com/?p=5513#comment-35078 ]]> I see you updated to add the autolyze, but didn’t adjust step 3 ingredient additions. ๐Ÿ˜Š

]]> By: Pamela https://www.theperfectloaf.com/pain-de-mie/comment-page-5/#comment-35068 Sat, 16 Mar 2024 14:19:57 +0000 https://www.theperfectloaf.com/?p=5513#comment-35068 Hi, I realize you updated the recipe, but it is still a mix of new and old. Now there is an autolyse, but with the levain? But not the honey or salt and a bit of water? Just checking. thanks.
Just trying the new version.

]]> By: Maurizio Leo https://www.theperfectloaf.com/pain-de-mie/comment-page-5/#comment-34998 Tue, 12 Mar 2024 09:59:39 +0000 https://www.theperfectloaf.com/?p=5513#comment-34998 In reply to Stephanie Burge.

Normal to see some caving because of the hydration of this loaf, but be sure to leave it to cool in the pan for 5 minutes or so before removing, this will help it set. If you find a gummy ring around the edges, it can be from smushing the dough in the pan a little too aggressively. You almost want to just drop it in. Let me know how the next one goes and enjoy, Stephanie!

]]> By: Stephanie Burge https://www.theperfectloaf.com/pain-de-mie/comment-page-5/#comment-34972 Sun, 10 Mar 2024 21:28:58 +0000 https://www.theperfectloaf.com/?p=5513#comment-34972 In reply to Stephanie Burge.

I forgot to mention that itโ€™s also a little gummy on the edges. I do make sure that the temp is 205.

]]> By: Stephanie Burge https://www.theperfectloaf.com/pain-de-mie/comment-page-5/#comment-34970 Sun, 10 Mar 2024 20:03:51 +0000 https://www.theperfectloaf.com/?p=5513#comment-34970 Everytime I make this, it caves in a little on both sides (I use a Pullman pan with the lid). It still tastes great and is my go-to sandwich bread but is there a reason that it does that?

]]> By: Maurizio Leo https://www.theperfectloaf.com/pain-de-mie/comment-page-5/#comment-34945 Fri, 08 Mar 2024 09:41:27 +0000 https://www.theperfectloaf.com/?p=5513#comment-34945 In reply to Joan.

Should work as long as you can get the temp up…

]]> By: Maurizio Leo https://www.theperfectloaf.com/pain-de-mie/comment-page-5/#comment-34947 Fri, 08 Mar 2024 09:41:11 +0000 https://www.theperfectloaf.com/?p=5513#comment-34947 In reply to Mister K.

So glad you guys like this one!

]]> By: Maurizio Leo https://www.theperfectloaf.com/pain-de-mie/comment-page-5/#comment-34946 Fri, 08 Mar 2024 09:41:01 +0000 https://www.theperfectloaf.com/?p=5513#comment-34946 In reply to Jan Brase.

That’s right, but I don’t usually figure milk or other liquids into the hydration because it’s hard to calculate how much water is in every type of milk, etc.

]]> By: Maurizio Leo https://www.theperfectloaf.com/pain-de-mie/comment-page-5/#comment-34944 Fri, 08 Mar 2024 09:40:24 +0000 https://www.theperfectloaf.com/?p=5513#comment-34944 In reply to Kelly.

Super sorry about that typo!

]]> By: Maurizio Leo https://www.theperfectloaf.com/pain-de-mie/comment-page-5/#comment-34943 Fri, 08 Mar 2024 09:39:42 +0000 https://www.theperfectloaf.com/?p=5513#comment-34943 In reply to Kelly.

Definitely keep it covered, Kelly. Fixing any erros now!

]]>