Saturday, April 21, 2018

Pain de mie


260g Blue Jacket Baguette Flour
40g Blue Jacket Wholewheat Flour
8g fine sugar
3g instant yeast
1g salt
180g water
15g Cowhead salted butter

1. Mix all ingredients (except butter) in a mixer & knead till a rough dough is formed. Add in butter & continue to knead until window pane stage is reached. Proof for 40mins, then degas & round the dough. After that proof for another 40mins.
2. De-gas the dough again & shaped the dough into a swiss roll. Placed into a greased pull man tin & proof for 50mins.
5. Bake in a preheated oven at 190C for 40mins.


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