Super Sandwich Bread Pain De Mie Levain Bakery
Say hello to the ultimate bread-baking experience with the **Super Sandwich Bread Pain De Mie Levain Bakery**, a pillowy and flavorful loaf that's perfect for elevating homemade sandwiches or luxurious toast. Crafted with a blend of bread flour, creamy whole milk, softened butter, and a tangy active sourdough starter (levain), this recipe achieves the perfect balance of softness and structure. Its hallmark feature is the use of a Pullman loaf pan, creating a signature square shape with a tight, golden crust that slices beautifully. With an optional touch of instant yeast for a quicker rise and a long fermentation for superior flavor and texture, this versatile bread is a labor of love that's worth the wait. Whether enjoyed fresh or toasted, this bakery-quality loaf will become your go-to for all your sandwich and breakfast needs.
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Ingredients
- 500 grams Bread flour
- 250 milliliters Whole milk
- 50 milliliters Water
- 100 grams Active sourdough starter (levain)
- 30 grams Granulated sugar
- 10 grams Salt
- 60 grams Unsalted butter (softened)
- 3 grams Instant yeast (optional for faster rise)
Directions
Step 1
1. In a large mixing bowl, combine the bread flour, sugar, and salt. If using instant yeast, add it to the dry ingredients now.
Step 2
2. In a separate bowl, mix the whole milk, water, and sourdough starter until the starter is fully dissolved and the liquids are evenly combined.
Step 3
3. Gradually incorporate the liquid mixture into the dry ingredients. Stir or use a stand mixer with a dough hook at low speed until a shaggy dough forms.
Step 4
4. Add the softened butter to the dough. Knead for 8–10 minutes by hand or 6–8 minutes in the stand mixer until the dough is smooth and elastic. It should pass the windowpane test.
Step 5
5. Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap or a damp towel, and let the dough rise in a warm place until it doubles in size, approximately 4–6 hours (faster if using instant yeast).
Step 6
6. Once the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Shape the dough into a tight log, ensuring the seam is on the bottom.
Step 7
7. Place the shaped dough into a greased or parchment-lined Pullman loaf pan (or standard loaf pan if you prefer a rounded top). If you have a Pullman pan lid, cover the loaf; otherwise, lightly tent with plastic wrap or a damp towel.
Step 8
8. Allow the dough to proof again in a warm place until it rises to almost the top edge of the pan, approximately 1–2 hours.
Step 9
9. Preheat your oven to 180°C (350°F). If using a Pullman pan with a lid, slide the lid on before baking. Otherwise, bake uncovered for a golden crust.
Step 10
10. Bake the bread for 30 minutes. If you’re using a standard loaf pan and prefer a deeper crust, bake for an additional 5–8 minutes.
Step 11
11. Remove the bread from the oven and immediately turn it out onto a wire rack to cool completely before slicing. This prevents the interior from becoming gummy.
Step 12
12. Slice and enjoy your Super Sandwich Bread as a base for sandwiches, toast, or any recipe that calls for soft, tender bread.
Nutrition Facts
| Serving size | (927.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2458.3 |
| Total Fat 64.6g | 0% |
| Saturated Fat 37.1g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 161.9mg | 0% |
| Sodium 4050.8mg | 0% |
| Total Carbohydrate 402.5g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 14.0g | |
| Protein 70.7g | 0% |
| Vitamin D 143.0IU | 0% |
| Calcium 409.8mg | 0% |
| Iron 22.3mg | 0% |
| Potassium 939.4mg | 0% |
Source of Calories