A soft and golden pain de mie with airy crumb and tender heart, perfect for family breakfasts. This light brioche will delight all palates with its cloud-like texture and delicate flavor of butter and milk.
⏱️320 min
📊Medium
👥8 servings
🍽️Main
familybudget-friendlyquick
Ingredients
500 gwheat flour
250 mllukewarm milk
7 gdry baker's yeast
2 pièceseggs
50 gsoft butter
15 gcaster sugar
8 gfine salt
Instructions
1ACTIVATE THE YEAST: Pour the lukewarm milk (between 35 and 40°C) into a bowl and sprinkle the dry baker's yeast over it. Let rest for 10 minutes until the mixture foams slightly. This step, called a starter, allows the yeast to rehydrate and ensure optimal fermentation of the bread. You will see a small white crown on the surface, a sign that the yeast is active and ready to work.
2MIX THE DRY INGREDIENTS: In a large mixing bowl, pour the flour and salt, then mix well with a fork to distribute the salt evenly. Create a well in the center of the flour, forming a small fountain. This technique is essential in baking as it allows gradual incorporation of the liquid while controlling hydration. Pour your activated starter into this well.
3KNEAD THE DOUGH: Crack the 2 eggs into the bowl and begin kneading with your hands or using a stand mixer for approximately 5 to 7 minutes. The dough should become homogeneous and slightly sticky. Gradually add the soft butter in small pieces while continuing to knead. Knead until the butter is completely incorporated and the dough becomes smooth, elastic and slightly glossy. You can test the dough by gently stretching it: it should stretch without tearing.
4FIRST FERMENTATION: Form a ball with your dough and place it in a lightly oiled bowl. Cover with a damp towel or plastic film. Let rest at room temperature (between 22 and 24°C) for approximately 1h30 to 2 hours. The dough should double in volume, a sign that fermentation is progressing correctly. Push your finger into the dough: if your finger sinks in without the dough tightening around it, the proofing is optimal.
5SHAPE THE BREAD: Remove your dough and gently degas it by kneading it for a few seconds to release the gases. Lightly flatten it into a rectangle, then roll it up on itself from the top while pressing well to release air. This rolling technique creates a structure that will give the pain de mie its airy texture and regular crumb. Place your dough in a pre-buttered pain de mie mold with the seam facing down.
6SECOND FERMENTATION: Cover the mold with a damp towel and let rest for 1 to 1h30 until the dough reaches the top edge of the mold. Put the lid on the pain de mie mold if you have one: this will allow the bread to bake in a humid atmosphere and develop a perfectly airy and even crumb. Preheat your oven to 200°C 15 minutes before baking.
7BAKING: Bake your covered bread for the first 30 minutes at 200°C. Then remove the lid and continue baking for 15 to 20 additional minutes at 190°C until the bread is golden on top. The bread should have a nice uniform golden color. Remove the mold from the oven and turn the bread out onto a cooling rack: it should be warm. Tap the bottom: you should hear a hollow sound, a sign that the bread is well baked through.
8COOLING: Let your pain de mie cool completely on a cooling rack before slicing. It is important not to slice the bread while hot as the crumb is not yet stabilized and could collapse. The bread will continue to bake slightly and develop its aromas during cooling. Once completely cooled, your pain de mie will keep fresh for several days in an airtight container.