Smaller 100% whole wheat pain de mie
Ingredients
- 2/3 cup lukewarm milk
- 2/3 cup lukewarm water
- 2 ounces butter
- 1 1/4 teaspoons salt
- 2 tablespoons sugar
- 3 tablespoons + 1 1/4 teaspoons dry milk
- 2/3 cup potato flakes
- 13.75 ounces flour (or 3 1/4 cups)
- 1 1/2 teaspoons instant yeast
Instructions
- Mix all ingredients in order then knead -- about eight minutes by stand mixer -- until dough is smooth. Transfer to a lightly greased bowl or spray a little nonstick spray around the mixing bowl and let dough rise till nice and puffy, about 90 minutes. I set the sprayed mixing bowl with the dough in the oven (off) with a pan of water that's been just brought to a boil; think sauna for your dough
- Lightly grease a small pain de mie pan pan, then shape the risen dough into a log; pat into the pan, flattening the top as well as you can. Cover it with plastic wrap and let it rise till the dough is about half an inch below the top of the pan (this will take about 45 minutes)
- Spray the lid of the pan with nonstick spray and carefully slide it onto the pan -- don't deflate the dough! -- and let the bread continue rising while your oven preheats to 350F (ideally about 15 more minutes)
- Bake for 25 minutes, then remove the lid (carefully!) and bake for another 10 or 15 minutes until the middle of the loaf reads 190F, then turn out onto a wire rack; immediately brush with melted butter for an even softer crust