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    You are in: Home / Community Forums / Breads & Baking / Need testers for new recipe - Pain De Mie/Pullman Loaf
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    Need testers for new recipe - Pain De Mie/Pullman Loaf

    Heather Sullivan
    Mon Apr 11, 2005 12:38 pm
    Food.com Groupie
    Requirements of testers:
    * extremely strong arms because I'd like to see how people cope with my "by hand" instructions for this one since it's a soft, sticky dough that is nearly like a batter.
    * extremely solid baking sheet and good loaf pan. I don't have a good, nonwarping baking sheet and my loaf looks awful but it tastes wonderful
    * A brick or heavy rock as a weight.
    * No fear of butter!!

    Pullman loaf (pain de mie) Originally from Jacque Pepin's La Complet Techniques but dough handling is completely different and this will fit in the most common loafpan size available.

    1lb plain flour
    1 cup milk
    1/2 cup hot water
    5g yeast (this is nearly a whole packet but not quite.. maybe like 3/4s of one)
    1 1/2tsp sugar
    1 1/2 tsp salt
    3oz unsalted butter, softened. (81grams)

    Weigh out flour and remove about a cup from the flour.
    Mix the milk with the hot water (should be around 95F) then mix in the dry yeast and sugar into the milk and add to the flour.
    Mix everything with a wooden spoon for 5 minutes.
    Add softened butter in chunks and beat this into the mix (yes this is extremely hard work but you'll love the bread!) then add the reserved flour and salt and mix together. Try to beat/mix this extremely soft dough for 2-3 minutes until very elastic.
    Heavily butter another bowl and scoop the soft dough into the bowl and cover in plastic wrap.
    Place in oven at 45C(85F) for 2 hours to rise. Heavily butter an 8inch by 4 inch loaf pan. and the bottom of a heavy baking sheet. When batter/dough has risen, smush down with a spoon gently then scrap into an 8inchx4inch loaf pan. Cover with plastic wrap or dry kitchen tea towel and let rise until it's at the top of the pan NOT ABOVE THE LOAF PAN EDGE! Place buttered-bottom baking sheet on top of loaf pan and place brick/rock/heavy weight on top. Place carefully into 425F/210C oven for 20 minutes then remove weight and continue baking for 20 minutes longer or until the bread sounds hollow when thumped on the base (remove from oven, invert from pan, and thump). When done, remove from pan and let cool on rack.

    This is what my screwed up loaf looks like due to the magical warping baking sheet icon_mad.gif

    And the inside..
    Chipfo
    Mon Apr 11, 2005 7:14 pm
    Food.com Groupie
    I'll give it shot but it may not be in time for your request, I may be out of town to see my brand new niece this weekend, I think they may induce labor on my brother's wife this week sometime.

    The recipe sounds interesting and I have always liked Jacque Pepin, he is a fine chef. If I get off early enough sometime this week I will make it, if not it will be next week sometime. I read in another thread that you were going to make this. Despite the shape of your loaf it looks very good. icon_biggrin.gif
    Heather Sullivan
    Mon Apr 11, 2005 7:57 pm
    Food.com Groupie
    Chipfo wrote:
    I'll give it shot but it may not be in time for your request, I may be out of town to see my brand new niece this weekend, I think they may induce labor on my brother's wife this week sometime.

    The recipe sounds interesting and I have always liked Jacque Pepin, he is a fine chef. If I get off early enough sometime this week I will make it, if not it will be next week sometime. I read in another thread that you were going to make this. Despite the shape of your loaf it looks very good. icon_biggrin.gif

    That's okay I don't think I have any kind of "deadline" or anything for this. I just wanted to get some opinions on it icon_wink.gif Good luck with the niece -I have two already icon_lol.gif

    I love my Jacque Pepin The Complete Techniques. It's the best book ever and I'm so glad my older friend recommended it to me. Even if I'm not going to skin a gutted rabbit, it's interesting to see how its done. It's also taught me how to make quick puff pastry and it actually worked the first time I made it! I think it would be pretty hard for the pain de mie to be "bad" unless I horribly screw up the beating so it gets some gluten worked up - any bread with 3 ounces of butter in it can't be bad! icon_wink.gif
    Thank you for being a "guinea pig" on this one!
    Chipfo
    Mon Apr 11, 2005 11:07 pm
    Food.com Groupie
    Heather Sullivan wrote:
    Chipfo wrote:
    I'll give it shot but it may not be in time for your request, I may be out of town to see my brand new niece this weekend, I think they may induce labor on my brother's wife this week sometime.

    The recipe sounds interesting and I have always liked Jacque Pepin, he is a fine chef. If I get off early enough sometime this week I will make it, if not it will be next week sometime. I read in another thread that you were going to make this. Despite the shape of your loaf it looks very good. icon_biggrin.gif

    That's okay I don't think I have any kind of "deadline" or anything for this. I just wanted to get some opinions on it icon_wink.gif Good luck with the niece -I have two already icon_lol.gif

    I love my Jacque Pepin The Complete Techniques. It's the best book ever and I'm so glad my older friend recommended it to me. Even if I'm not going to skin a gutted rabbit, it's interesting to see how its done. It's also taught me how to make quick puff pastry and it actually worked the first time I made it! I think it would be pretty hard for the pain de mie to be "bad" unless I horribly screw up the beating so it gets some gluten worked up - any bread with 3 ounces of butter in it can't be bad! icon_wink.gif
    Thank you for being a "guinea pig" on this one!


    I just got off the phone with my SIL and she told me that she is going to have them induce tomorrow (she is a nurse at the hospital there) but my brother will be working this weekend but not the next so we made plans for me to go the next weekend. I also already have 2 nieces from my only brother, this will be their third baby girl on a row, no boys.

    So....I will be free this weekend to try the recipe, I don't have a mixer with a dough hook or bread machine, I will be making it by hand as I do all my breads. icon_biggrin.gif
    CobraLimes
    Tue Apr 12, 2005 11:25 pm
    Food.com Groupie
    Hi Heather!

    I can give this a try. It looks interesting. The only problem is that I'm living in the dark ages here without access to a digital camera. If you want photos, I won't be able to help you out.

    Let me know. icon_biggrin.gif

    Edited to add: I have a fantastic Le Creuset terrine/loaf pan that would be perfect for this dough. Also, want to know if I can use my Kitchenaid mixer for the 'hard work'.
    Heather Sullivan
    Wed Apr 13, 2005 3:53 pm
    Food.com Groupie
    I had wanted to see if it was possible to make this by hand since the original directions did use a kitchenaid. But I'll post you the directions anyway icon_wink.gif
    Basically follow up to mixing the watery milk and flour etc. Then, using a dough hook, beat on medium for 5-6 minutes. Add rest of flour, salt & butter and beat on low for 2 minutes. It will be very sticky but should pull off the hook cleanly and be springy. Continue with recipe (place in buttered bowl etc).
    CobraLimes
    Wed Apr 13, 2005 11:08 pm
    Food.com Groupie
    I'll try it your way, without the Kitchenaid, tomorrow morning.

    I have to wait for the mail to arrive from my accountant anyway icon_twisted.gif to send off my PAYMENT to the governmentS tomorrow (don't ask!). Maybe working hard on the dough will take out some of my aggression towards having to pay what amounts to feeding a small country for a year.

    I'll let you know how it turns out.
    Chipfo
    Sat Apr 16, 2005 7:29 pm
    Food.com Groupie
    I am making the bread now, it is half way through the first rise and appears to be half way to doubled in size. In case anyone was wondering 1 pound of flour is 3 1/3 cups. I am thinking to put the brick on a upside down wire rack on the baking sheet for better distribution of weight, I don't think my pan will warp but this may help if it tries. I can tell right now this is going to be a good tasty bread. icon_biggrin.gif It was wearing on the arm mixing the dough but I did it exactly as specified.

    I do not have a digital camera either but a will call a friend so maybe I can get pics of it on here.
    Chipfo
    Sat Apr 16, 2005 10:19 pm
    Food.com Groupie
    Houston! We had a problem! icon_smile.gif . The baking sheet didn't warp but, the rising bread pushed the baking sheet and brick off the loaf pan within 5 minutes of placing it into the oven and I used a very heavy solid brick, I heard it fall and replaced it on top of the loaf. Some of the dough spilled over the side from the explosion but I didn't clean it up, just replaced the sheet and brick.

    It is now out of the oven cooling on a wire rack, I cut off the part that spilled over, it was very dark brown but the rest of the loaf looks good. I don't know how it pushed that brick off, like I said it is a solid heavy brick, almost 10 pounds. Maybe I let it rise too much the second time, only about 20 minutes but the sheet pan barely touched the top of the loaf. If I like this bread I will try it again but not let it rise too much the second rise.
    edwinna
    Sun Apr 17, 2005 3:25 am
    Food.com Groupie
    I'm sorry you guys...I don't mean to laugh.

    It's just that this is beginning to make me think of the famous bread making episode on "I Luv Lucy".

    It was Chipfo's "Houston, we have a problem!" comment and the ten pound brick being pushed off the loaf pan that did me in. icon_eek.gif

    *ahem*

    This does sound like a tasty recipe and I'll be following this thread for the latest developments.

    icon_biggrin.gif

    edwinna
    Chipfo
    Sun Apr 17, 2005 9:27 am
    Food.com Groupie
    icon_lol.gif Yeah, that is funny, I remember the bread episode of I Love Lucy. When I heard that brick fall I thought OH NO! The rising dough had pushed one side up high enough for the brick to slide over and take the baking sheet down with it, but like I said I wasted no time putting it back on and let it go the rest of the 20 minutes then took the brick and sheet off and baked the other 20.

    The bread itself is very good, I had it with a huge T-bone steak and baked potato.

    Maybe this recipe needs to use a Pullman bread pan?
    Bev in NY
    Wed Apr 20, 2005 5:31 pm
    Food.com Groupie
    Hey All;

    I cheated and baked it in my pullman loaf pan as Chipfo suggested.

    Dough was really messy to work with; stuck to the hands, face, clothes, hair, etc. icon_rolleyes.gif But, the loaf was marvelous! It did manage to squeeze out of the lid a bit during baking. (I let it rise too much). Not much though.

    Other than having to take a high pressure shower when done with the dough, it was a fun loaf to make. Very, very tasty as well!
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