Pain de Mie

David Zhu,

(This recipe is kinda exact in its ingredient ratios. It’s made best with a scale.)

INGREDIENTS

• 520g Bread Flour
• 340g Water
• 42g Sugar
• 6g Instant yeast
• 8g Salt
• 520g butter (softened)

DIRECTIONS

• Mix everything except butter
• Knead until smooth
• Add soft butter (cut into cubes)
• Fridge dough ~24 hrs (cold rise)
• Squeeze out big bubbles

(This part is more flexible. Feel free to shape accordingly. Removing bubbles is important though.)

• Split into 6 pieces (each one is 155 g)
• Set for 20 minutes
• Make each dough long and roll it together (1 cycle)
• Set for another 20 minutes
• Repeat step 6 (2 cycle)
• Place doughs in bread mold
• 365 F Bake for 40 minutes
• Spread with butter on darker parts