The flour and water amounts are different in the description vs the link to your website. Can you verify which is the correct amount? I am making this now and was using the website amounts. Came to the video because it didn't seem right, and then saw the discrepancy. I added more flour, and it felt better. I am in the final rise, so we'll see how it turns out! I'm so excited!
@@mariselaa3289 hey! the amounts are the same. I've updated the video description to try and make that more clear. Use the weights shown in each step (levain, mix) in their appropriate step in the recipe. Good move adding more flour, it's possible your flour just needs less liquid (water/milk) added! How did it turn out?
Thank you a million for not putting obnoxious music in the background of your video. And thank you for teaching in a calm and informative manner. And thank you for the recipe.
I haven’t made this recipe yet but I can say thank you for slowing down. I was feeling like go, go, go and 2 mins into this video I started to relax, breathe and calm down. I didn’t even know I was feeling rushed 😮 thank you for slowing down and not being loud and hyped in your videos it was really enjoyable.
Just made it today and I cannot tell you how mad I was for not making it earlier. I have been baking sourdough for about 10 years now and I finally took a detour of making this amazing Pain de Mie recipe of yours and I am totally loving it 😍. Thanks a ton!
Okay listen guys, I've made this recipe yesterday and baked it today (after a cold proof in the fridge overnight + something like 2h at room temp while my oven was preheating and baking my sourdough bread) and let me tell you this is hands down the BEST SOURDOUGH SANDWICH RECIPE I have ever tried! And I've tried a lot (and failed a lot too) The only tweak I've done is that I subsitued while milk for oat milk cause I ran out of regular one and 250g of bread flour for whole rye flour + 20g more of milk. It gave me the softest sandwich bread I have ever tried. So thanks a lot for sharing this recipe! It's definitely becoming my to go recipe.
OMG, Mauricio. I made this bread today and thank goodness you said I should make 2 loaves because this is THE best sandwich bread I have ever eaten. I can't get over how soft and flavorful it is. Thank you so much for this recipe and the detailed instruction video. I truly am speechless (and that's a big deal!). I think I can survive on only bread and wine now! :) Anna
Pats the Perfect Loaf Guy on the back for sharing such a outstanding recipe with us. 😃 I've been preparing for the last 2 days to make this Loaf. From watching this video over and over and over and going to the web page and reading up on everything there. Made this entirely by hand. Kneading time was around 20 minutes and my home is rather warm so I usually have to add some more flour to all these great recipes on you tube. This one I added 3/4 cup of AP flour extra. I love the kneading by hand, if you took that away from me, It wouldn't be any fun. Dough turned out amazing. I really thought i would over proof the dough with all that rise time called for, but it tuned out perfect. I used my over as a proofing box keeping a small pot of boiling water and a hot rice pillow in there for constant heat. worked perfectly! I think the best part of this recipe is during the fermentation. After 30 minutes the stretches and folds intervals lets you keep an eye on your doughs progress. Whether its warm enough and the dough is rising some, or overly warm with that boiling water and the steaming hot rice pillow. Opening of the oven doors and letting everything cool down some. Instead of the usual straight hours proofing. That pure genius right there!!!! I did use some aluminum foil over my dough and under it to keep it from over browning too much, but it came out of the oven Absolutely gorgeous and taste sooooooooooo good. even my husband loved it, and He is not a fan of sourdough bread. Thank you from the bottom of my heart for such an outstanding recipe!! PURE PERFECTION!!!!!!💞💝💖💗💓❤🩹❤🧡💚💛💙💜🤎🖤🤍💕AS OF RIGHT NOW, THIS IS THE ONLY SOURDOUGH RECIPE I WILL USE.
Hi, I recently bought your book and have been following your recipes. I made the Ciabatta rolls and the soft milk sandwich loaf. The family absolutely loved it. I was over before we knew it. Thank you.
I think you should point out in your comments under the video that the total baking time is NOT JUST 15 MINUTES as spoken in the video -- people may miss that little text box with the instruction to lower the temp and keep baking for half an hour!! Looking forward to trying this, it looks delicious.
This Bread is AAAAAAMMAAAZZZIIINNNNGGGG!!!!! Absolutely love it! Made it tonight. It was easy to make!! Thank you Maurizio!! I will make again and again!!
I made this recipe for the first time and my husband said it is the best I’ve ever made. I have to agree with him. I baked it yesterday afternoon and it’s already halfway gone!! Thanks for the detailed explanation and recipes!
I made this yesterday! I watched this video several times before I felt confident to give it ago. It was my first sourdough loaf and I'm so incredibly happy at how it turned out, it had risen beautifully despite my poor efforts in shaping, taste great and will definitely be a winner in my household for further loaves to come. I may have eaten close to half a loaf on my own (lol) so thank you for a double recipe.
Fantastic to hear this!! It's a bit intimidating at first, I know, but once you do it once or twice, the process becomes so much easier. Enjoy your loaf!
This was wonderfully made, and I appreciate showing each step so specifically so I could see what it should look and feel like. This is my go-to recipe now, and my kids eat both loaves within 2- 3 days
This is my family's favorite bread, it is all we have had since January. Looking forward to the upcoming book :) ty for the great and informative content.
@@theperfectloaf I'm about to try this recipe for the first time--looks so good! However, in comparing the recipe in the book to the one on the website, I'm not sure which one to follow. The ingredients seem to be the same, but the steps are different. For example, in the book, there is an autolyse step, which is not included in the recipe on the website. Additionally, I'm particularly confused by the levain step in the cookbook recipe...It says "duration: 12 hours (overnight)", which is the same as the website recipe, but then it goes on to talk about mixing the levain and storing in a warm place for 5 hours. When is that step happening if you've already prepared the levain for an overnight ferment the day before baking? Thanks for your help!
@@rachelsarah466 hey, Rachel! Sorry for the confusion there. The 5 hour levain statement is a typo in the book, sorry about that :( Let the levain ripen overnight (about 12 hours). The autolyse is a step I added in the book to make mixing a little easier, it's optional but I find it helps reduce the mixing time needed for this dough! Let me know how it goes or if you have any more questions 🙂
Okay, made this loaf and loved it. My husband loved it too and now it’s my #1 recipe for sandwich loaf. I’ve tried other but none even come close to this recipe. Thanks!
It took about 9 hours, and they came out beautifully. The egg wash really did make them a nice deep brown. Also, letting us know to bake on the bottom third of the oven was a real game changer.
Hello, I found your content a little bit ago from Ali's comments and wanted to let you know that I respect the work you put into this video. Keep it up. To many people give up right before greatness, so keep pushing!
I just finished making it. Came out so good. Thank you for recipe. I substituted APF with mix of bread, spelt and freshly milled hard white berries flour. It's so delicious.
We found your website last year in the depth of the pandemic, and we learned how to make sourdough breads mostly from you. And after making your pain de mie (along with the tangzhong method), we've stopped buying sandwich bread. It's just so good! Just one comment: we live in a hot and humid climate (27-30°C room temperature, 70%+ humidity usually), and I find that using a stiff levain (60% hydration) gives me better control of the fermentation and helps rein in the sourness. It's so good to see you working your dough, though! We still have much to learn to coax the amount of strength you've got in our doughs. Thank you so much for all your work and generosity!
Thanks so much for the comments, Eric, and I take that all as a huge compliment! You're absolutely right, keeping a stiff starter in climates such as yours will keep it milder and likely produce better results. I'll talk about this in a future video! Happy baking 🙂
Just now I made the Pain de Mie; it’s cooling down … I’m in Mexico so I’m calling it Pan de Miel. I used the Pullman pans with lids and got beautiful perfectly square loaves. I also used the recipe from your book. I was able to shape the dough much easier than the Everyday Sandwich Bread. ¡Muchísimas Gracias! 🍞
I’m trying this recipe for the first time as we speak. Great video! One comment; the video gives the impression the total bake time is 15 minutes! I knew that couldn’t be right. The written recipe gives the full baking instructions though. Thanks.
THANK YOU for such an amazing recipe! I’ve made it 3 times now and I just have to keep making it because it has become our family’s favorite! I can’t go back to making any other sandwich bread 😊
i cannot stress enough how serious this wonderful man is when he tells you to bake two loafs. since the first time i made it its all we ever have for toast. the recipe is really that good and perfect. thank you so much!
I couldn't help myself!! After the undisputed success of the soft dinner rolls (which i shaped into hot dog buns, as suggested at the bottom of the page) I had to try making a sandwich loaf so I did this l one here and.... We died silently and evaporized to heaven! As wisely advised, right when we had started digging into the second half of the first loaf, we saved the second one -sliced it, bagged it, and tucked it in the freezer, so that we can relive this incredible experience, over and over, until I make a fresh new batch 😅 Thank you so much for this recipe, Maurizio! Now I almost feel like a decent amateur baker thanks to all of your tips, both in the book and online 🤩 God bless 🙏🏻🥖💗
Oh just amazing to hear all that!! So glad everything is turning out well for you. And remember, you're the one baking all these things, I can't take all of the credit 🙂 Have a great weekend!
This is my go-to recipe because I bake all of my own loaves, both Pain de Mie and rustic sourdough. This is my kid's favorite kind of bread while mine is the rustic sourdough. I don't have to buy any bread from the store anymore. Thanks for a beautiful recipe ❤
I’ve struggled with my breads having good and really bad days. This video helped me better understand the science behind developing consistently good bread. Thank you for sharing this content.
Great video. thanks. I've been a fan of your website and I'm happy to see more video lately. I have a question you may able to answer. When I use the the lid, I'm always getting significant "deflation" of the bread as it as the mie shrink/collapse. The size of the bread seems well tunes as it fill nicely the pan with the oven spring. Any thoughts?
Thanks, Matt! Do you think it's over proofing? That kind of deflation usually is when the dough rises dramatically in the oven, but the interior doesn't rise along with the cust...
@@theperfectloaf Thank for the feedback. That was one of my guesses... from different attempts I didn't think so anymore... But lets try that again. Big thank you!
After shaping and placing the dough into pans, cover the pans (I use reusable plastic covers), put into fridge. Next day, take out and let finish proofing on counter until nice and puffy.
For those who use Ankarsrum mixer, it works very well in the metal bowl using roller scraper combo. Just pull roller slightly away from the side and tighten the knob. Very nice dough to work with. Delish recipe. Have been a fan of TPL for many years. Thx for sharing.
Thank you so much. I own an Ankarsrum and appreciate your tip. I use the metal arm as my bread has a mixture of bread flour and ancient grains that I grind myself. I will now use the roller for white flour bread.
This is my second loaf of bread, I'm naturally a very anxious person. Baking has taught me to trust the process. At the beginning I worried my dough was far too wet. But I just shaped both loaves and they shaped perfectly. I worried they would be impossible to shape
Made this tonight, family approves! Excellent flavor and crumb, will add to the list. This was my first sourdough loaf and it's going to be a regular addition to the menu. Thank you for taking me step by step.
My sandwich bread recipe is similar. I have recently found that my fermentation time has significantly shortened. I’m not a great fan of the funk of long fermented sourdough. I use a regular olive oil not EVOO. And I use ½ tsp of ginger powder. I’ve learned this almost 50 years ago when I’d bake 65 loaves of white and brown bread (as we called it back then). The Monks lived that change to the recipe… and Heaven help you if there weee “holes” in the bread! That could get the hand signs going! And notes in your mail box! 🙃💨
This is by far the best bread I've ever made! I agree with you that toasted in the morning is the best. I like it hot buttered with my oatmeal. Thank you for a very well made tutorial.
Thanks! That's 8g ripe sourdough starter, which is used to make a levain that's much larger. It's left to ripen overnight and used to mix this dough in the morning.
@@heidiwong619 75g White flour 100.0% (take it from total flour of 835 gr) 75g Water 100.0% (also water...) 8g Ripe sourdough starter, 100% hydration 10.0%
The ease with which you final shaped that dough was magnificent. I’m currently in the process of trying this and all seemed to go well until the final shaping. The dough was quite a bit more sticky despite using a lower hydration than you suggest cause where I live bread flour isn’t a thing that can be easily bought. Still it was sticky and I failed at the final shaping. None the less i pushed through, rested the dough and tried again and somehow managed to get in the pan. Still failed at the final shaping compared to yours. Proofing it now and will bake it soon. Hoping for the best. Also realised that I need to practice a bunch more. Thank you
Thank you. This definitely takes practice, yes! But if your dough is too soft, slack, wet, try reducing the hydration just a bit next time to make it firmer. You'll get the hang of it, though!
@@theperfectloaf thank you! Despite the difficulty shaping the loaf did turn out alright and was quite tasty. Plan on remaking it again a few times. Thank you.
I love your pain de mie. Only changes are incorporating flour in a large mix bowl with a scraper. Rest 30 min then do Slap & Fold till we'll developed then place dough into KitchenAid mix bowl to develop till it pulls from sides at #2 speed then add room temp butter. Also add about 2 gm of Caraway seeds. Continue mixing till it's pulling of sides of bowl. Transfer to my Bulking Container adding in some stretches until it's ready to divide & pan for final rise. It's my favorite. Love my USA Pullman pans.
I love this! I'm making this recipe for the first time as i type this. I usually make my sandwich bread using another recipe that is similar but have wanted to try yours for a while now and am excited to see how it comes out! It just started bulk fermenting & my dough has 2 more stretch & folds to go. I was initially confused because i have your book, but decided to watch the video while i worked & i could be confused, but i think the video didn't include the initial "autolyse".. so i panicked. Lol. But i worked it all out. I have a new 9 speed Kitchen Aid Pro hand mixer that comes with dough hooks, so i used that, as i havent replaced my stand mixer just yet. But it all worked out. And this dough is just so gorgeous, already! Love your book, your website and your videos! You're so calm, soft spoken & explain things just beautifully! I've been baking bread for 3mos now, and your book & videos have helped me become so much more confident. Just wanted to send u a huge THANK YOU!! ❤ Your work is very much appreciated. And just wanted to tell u that. I can't wait to try this bread 🤗😋 All the best to you & your family 🙏
P.S. i have another question.. (Sorry, I'm a bit amateur) When adjusting the water temp to get the desired dough temp... How "warm" can i heat the water to compensate to achieve the DDT? Not knowing how "warm" the water can be, i dont go over 82° - and usually use water at around 78°... BUT.. just curious if there is ever a time, perhaps when my kitchen is colder, how "warm" can the water be? Safely? To adjust the temp? Thanks in advance 😉 All the best to you & yours 🙏
Sounds like you're right on track and nice work adjusting! You can warm the mixing water all the way up to 95F if you need to. I usually don't go above that.
@theperfectloaf thanks! And thank you for all your feedback. This bread is so beautiful. I cant wait to try more of your recipes in this wonderful book of yours 🤗 All the best to you and your fam. P.s. adding the available flour mills in your book was soo helpful! Big thumbs up!
Thank you for all of your videos, I am learning so much! Can you cold proof this in the fridge? If so, what would the process look like with that included? Would you be able to explain why you would or wouldn’t cold proof? If it’s not proofed in the fridge overnight, is it fermented enough for those who are gluten sensitive?
Ok. You are Wizard of sourdough bread. Decided to go further with your recipe and milled all grains I had and sifted all. My mix included hard white, hard red, rye, kamut, spelt, italian perl, oats. Anyway it raised so high and it's delicious. Thank you so much for your videos.
Hi there @vsvitlanarichardson6812, if you don’t might me asking, as I am looking for a perfect sandwich (sourdough bread) recipe that not only use white flour. Since you mention you use different flour , can you please share your recipe with me? Because I am diabetic , would love to have a soft nice spelt flour sandwich sourdough bread with a touch of sweetness. Search so much , but all recipes have a lot of white bread flour, wouldn’t mind have some , but not a lot. Thank you Rita
@@ritadantasdasilva3859 hi. I just eyeballed it. I used his recipe and just made mix of flour. Put about 1 cup of hard white, 1 cup of hard wheat , half cup of rye, half cup kamut, half cup spelt, half cup oats and Italian perl. Grind it, mix well and use measures for his recipe. That's the only changes I made.
I have now made this recipe 3 times. It gets better every time. Now my favorite. I was resistant to the measuring on a scale, but it DOES make a difference.
I have tried a handful of recipes on TH-cam and this recipe is by far the most delicious and consistent! It came out exactly as expected! This makes the most delicious toast like you said. Thank you so much for sharing and I look forward to more recipes. Your book is on my list to get!
Thank you! You can simply double all the ingredients and you're good to go. I talk about this in more detail, here: www.theperfectloaf.com/reference/introduction-to-bakers-percentages/
Loved how informative this video was to watch! Loved it! I was just curious about how adding an egg or two to this might effect the end result? Thank you so much!
Hey, tried this loaf yesterday in my bakery, but with overnight rest. quit sour, i will try to bake it same day, hopefully less sour :) Love your book btw! Daniel
this is brilliant, sometimes we as asian people doesn't get used to eat the sourdough.. believe this recipes will be more favorite sourdough.... it's just like soft and milky loaf but please let me clear, the levain is made from ripe starte and the levain composition as you mentioned / desripted right ? thanks anyway
Hi Maurizio, Excellent video and so nice to be able to see through the process from start to finish. I definitely learned some new things and am anxious to bake soon. Is there any chance you will be doing some of your other website recipes in the near future. Thanks for all that you share, such a gift to all of us.
It is definitely not a fast bread, and I wasn’t sure if I was ever going to make it again….. I will absolutely make this bread again, it is so unbelievably delicious! I think next time I will do an overnight, bulk, ferment and see how it goes.
Made this Last night!! It came out perfect. Thank you for this amazing video whithout which I would not have dared to make a pulllman loaf using Sourdough starter.
This is bench resting at the moment and it already smells great! I used my Kitchen Aid to mix this, and while I really love hand kneading, the last loaves from another recipe required 40 minutes of hand kneading before windowpane was reached. Would I expect the same amount of knead time for your recipe?
It's very hard to say! It depends on how vigorous and effective you are at hand kneading, and also the technique you're using. I personally always mix this dough in my KitchenAid, it just makes it much easier with adding butter. But generally, yes you want to reach a windowpane (or close to it), with this dough.
@@theperfectloaf Thank you for responding! It turned out beautifully and my kids loved it, even my picky daughter who does not like sourdough unless it's an avocado toast. Super soft and tasty. Thank you for this recipe. I love your channel and blog!
Great instructions Maurizio, you put as much details and efforts in your videos as in the book (which I strongly recommend). I am going to make this for Amelia this week end. And i will let you know how it turned out. Growing up in France, "pain de mie" was a staple at home (just not home baked).And of course "pain de mie" means crumb bread which I thought you would mention, after your French bread class in France in May, 😀.
Thanks Alain, appreciate that. You know, we didn't talk about this bread in France, which was surprising! But the course was mostly panettone and those type of things. Maybe a chance for me to take another one? 🙂 I hope you enjoy this one!
@@theperfectloaf Follow up. It turned out really good. I made a pullman loaf and a free form as well. I had some amount of open cell structure but the flavor was really good, sweetness from the honey also helped tone down the tanginess. Made french toast with the leftover on Sunday which was a favorite.
hi tried the Pain De Mie recipe, turned really good. but my question is, i used the Pullman 13 x 4 x 4 pan and hadn't seen your instruction for large pan. I Multiplied all the ingredients by one 1.44 and it turned out really well. Since the original recipe makes two 800 to 900 gram loafs, Wouldn't that be too much dough for that pan cause that adds up to about 1600 plus. Thank you very much for your video and it made a huge difference and of course your recipe I'm a complete newbie so I'm just trying to understand the difference .thank you for your time and thanks in advance
Thank you for an informative video. I baked my sourdough sandwich bread today and they came out pretty good but not as airy light like yours. I only had 154g of yeast instead of 158g even though I put in 8g of ripe starter with 75g all purpose flour and 75g water.
Ok you got me hooked. I going to rework my sourdough starter with only all purpose flour instead of the whole wheat mix I have been using. I also need to recalculate the recipe because my Pullman loaf pan is larger than the one you are using. 🤞🏽 Can not wait to see how this turns out. 😊
Hello Maurizio, first off I’m glad I recently found you and your channel. This video along with many other is highly detailed and really concise. As some other comments have noted I too have had a difficult time with my dough not bulking upwards of 30 or 40 percent. After the first loaf I decided to change my feeding of my overnight levain to 1:5:5 after monitoring it for a few days which resulted better for me. Still the second time at roughly 78-81 f in oven my bf definitely exceeded the four hours. Started my bf at 935am and finished proofing loaves in pan at 625. I am using large Pullman pans and did as you suggested putting roughly 1200g in each. Just looking for suggestions because the taste has been out of this world. Thank you.
Hey there, welcome! I would say make a slightly larger levain for this recipe if you're having trouble. You could try doubling the levain (a bit of a drastic measure, but it's worth a test) amount. Let me know how that goes!
Thank you for this excellent recipe. I made it today, but unfortunately I doubted you and only made one loaf. I figured I could always bake another if this one turns out well...guess I'll be baking two more tomorrow! 😅
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
The full recipe with ingredients and step-by-step instructions is here: www.theperfectloaf.com/pain-de-mie/
Thank you!! my pullman pan is 8x4x4 - can you suggest the dry flour in gms? i have King Arthur bread flour - will the measurement change in that case?
The flour and water amounts are different in the description vs the link to your website. Can you verify which is the correct amount? I am making this now and was using the website amounts. Came to the video because it didn't seem right, and then saw the discrepancy. I added more flour, and it felt better. I am in the final rise, so we'll see how it turns out! I'm so excited!
@@mariselaa3289 hey! the amounts are the same. I've updated the video description to try and make that more clear. Use the weights shown in each step (levain, mix) in their appropriate step in the recipe.
Good move adding more flour, it's possible your flour just needs less liquid (water/milk) added!
How did it turn out?
I don’t see you making or the proportions of the levan in the video. Reading recipe is it 71g water, 71g flour and 8g starter?
@@cindyk8974 that's right!
Thank you a million for not putting obnoxious music in the background of your video. And thank you for teaching in a calm and informative manner. And thank you for the recipe.
you're very welcome, Kirby! I hear you on the music these days 🙂
I haven’t made this recipe yet but I can say thank you for slowing down. I was feeling like go, go, go and 2 mins into this video I started to relax, breathe and calm down. I didn’t even know I was feeling rushed 😮 thank you for slowing down and not being loud and hyped in your videos it was really enjoyable.
One of the best things about baking sourdough bread is it forces you to slow down, I aim for that in these videos, too 🙂 Happy baking!
Just made it today and I cannot tell you how mad I was for not making it earlier. I have been baking sourdough for about 10 years now and I finally took a detour of making this amazing Pain de Mie recipe of yours and I am totally loving it 😍. Thanks a ton!
So happy you liked it!
Okay listen guys, I've made this recipe yesterday and baked it today (after a cold proof in the fridge overnight + something like 2h at room temp while my oven was preheating and baking my sourdough bread) and let me tell you this is hands down the BEST SOURDOUGH SANDWICH RECIPE I have ever tried! And I've tried a lot (and failed a lot too)
The only tweak I've done is that I subsitued while milk for oat milk cause I ran out of regular one and 250g of bread flour for whole rye flour + 20g more of milk.
It gave me the softest sandwich bread I have ever tried.
So thanks a lot for sharing this recipe! It's definitely becoming my to go recipe.
Thanks so much for all the updates-happy that you love this PdM! It really is amazing sandwich bread. Enjoy 🙂
Your kids are blessed with such a great father who bakes wonderful bread.
Gosh, thanks so much! I hope one day they look back on their childhood and think the same thing 🙂
OMG, Mauricio. I made this bread today and thank goodness you said I should make 2 loaves because this is THE best sandwich bread I have ever eaten. I can't get over how soft and flavorful it is. Thank you so much for this recipe and the detailed instruction video. I truly am speechless (and that's a big deal!). I think I can survive on only bread and wine now! :)
Anna
So glad you liked this one! After all these years, it's still one I come back to time and time again 🙂 Enjoy!
Pats the Perfect Loaf Guy on the back for sharing such a outstanding recipe with us. 😃 I've been preparing for the last 2 days to make this Loaf. From watching this video over and over and over and going to the web page and reading up on everything there. Made this entirely by hand. Kneading time was around 20 minutes and my home is rather warm so I usually have to add some more flour to all these great recipes on you tube. This one I added 3/4 cup of AP flour extra. I love the kneading by hand, if you took that away from me, It wouldn't be any fun. Dough turned out amazing. I really thought i would over proof the dough with all that rise time called for, but it tuned out perfect. I used my over as a proofing box keeping a small pot of boiling water and a hot rice pillow in there for constant heat. worked perfectly!
I think the best part of this recipe is during the fermentation. After 30 minutes the stretches and folds intervals lets you keep an eye on your doughs progress. Whether its warm enough and the dough is rising some, or overly warm with that boiling water and the steaming hot rice pillow. Opening of the oven doors and letting everything cool down some. Instead of the usual straight hours proofing. That pure genius right there!!!! I did use some aluminum foil over my dough and under it to keep it from over browning too much, but it came out of the oven Absolutely gorgeous and taste sooooooooooo good. even my husband loved it, and He is not a fan of sourdough bread. Thank you from the bottom of my heart for such an outstanding recipe!! PURE PERFECTION!!!!!!💞💝💖💗💓❤🩹❤🧡💚💛💙💜🤎🖤🤍💕AS OF RIGHT NOW, THIS IS THE ONLY SOURDOUGH RECIPE I WILL USE.
Wow. Amazing. Thanks so much for all the comments, and really, the bread is a result of your hands! Happy I could help 🙂
Its all gone, making more LOL Love Love Love this bread!!!!!!!
Hi,
I recently bought your book and have been following your recipes. I made the Ciabatta rolls and the soft milk sandwich loaf. The family absolutely loved it. I was over before we knew it. Thank you.
Thanks so much! Really happy you guys liked both 🙂 Lots more in my book for you guys to dig into, happy baking!
I think you should point out in your comments under the video that the total baking time is NOT JUST 15 MINUTES as spoken in the video -- people may miss that little text box with the instruction to lower the temp and keep baking for half an hour!! Looking forward to trying this, it looks delicious.
Yes, will add this now!! Sorry for the confusion. I hope this loaf came out amazing for ya 🙂
@@theperfectloaf Haven't tried it yet. But I always read a recipe in print, never relying solely on a video. So no problems in this kitchen!
can you leave the dough overnight in the fridge?
@@melbaberbano6939
@@melbaberbano6939yes
Amazing recipe! Kids love it! Beautiful flavor.
Right on, so happy to hear that. Mine do, too :) Enjoy you guys!
This Bread is AAAAAAMMAAAZZZIIINNNNGGGG!!!!! Absolutely love it! Made it tonight. It was easy to make!! Thank you Maurizio!! I will make again and again!!
So happy to hear you liked it, Ruby! Enjoy 🙂
Just tried this recipe today and the breads came out great. Can't recommend enough! Thanks for sharing this recipe with us!!! 😊
You're very welcome. Enjoy!
Tried it this week and it is amazing. Thank you for all the time and effort you put into your recipes & videos.
So awesome to hear that, thanks for reporting back! You're very welcome, enjoy 🙂
This is our favorite bread ever! I bake 1 loaf same day and proof the second loaf overnight in the fridge and it has an amazing sourdough flavor!
You're such a great kitchen master teacher, thnx for all the patience and details!!!!! Highly appreciated 😊👍
Thank you and happy to help! Happy baking 🙂
Thank you for showing the video. It is very informative.
I made this recipe for the first time and my husband said it is the best I’ve ever made. I have to agree with him. I baked it yesterday afternoon and it’s already halfway gone!!
Thanks for the detailed explanation and recipes!
Glad you liked it!!
I made this yesterday! I watched this video several times before I felt confident to give it ago. It was my first sourdough loaf and I'm so incredibly happy at how it turned out, it had risen beautifully despite my poor efforts in shaping, taste great and will definitely be a winner in my household for further loaves to come. I may have eaten close to half a loaf on my own (lol) so thank you for a double recipe.
Fantastic to hear this!! It's a bit intimidating at first, I know, but once you do it once or twice, the process becomes so much easier. Enjoy your loaf!
This was wonderfully made, and I appreciate showing each step so specifically so I could see what it should look and feel like. This is my go-to recipe now, and my kids eat both loaves within 2- 3 days
Glad it was helpful!
This is my family's favorite bread, it is all we have had since January. Looking forward to the upcoming book :) ty for the great and informative content.
So awesome to hear that and thank you! I hope you love the book (and this recipe is in there, too) 🙂
@@theperfectloaf I'm about to try this recipe for the first time--looks so good! However, in comparing the recipe in the book to the one on the website, I'm not sure which one to follow. The ingredients seem to be the same, but the steps are different. For example, in the book, there is an autolyse step, which is not included in the recipe on the website. Additionally, I'm particularly confused by the levain step in the cookbook recipe...It says "duration: 12 hours (overnight)", which is the same as the website recipe, but then it goes on to talk about mixing the levain and storing in a warm place for 5 hours. When is that step happening if you've already prepared the levain for an overnight ferment the day before baking? Thanks for your help!
@@rachelsarah466 hey, Rachel! Sorry for the confusion there. The 5 hour levain statement is a typo in the book, sorry about that :( Let the levain ripen overnight (about 12 hours).
The autolyse is a step I added in the book to make mixing a little easier, it's optional but I find it helps reduce the mixing time needed for this dough!
Let me know how it goes or if you have any more questions 🙂
@@theperfectloaf Ah, I see--thank you for the swift reply! Will do! :)
Where is the recipe? I see the instructions, but not the recipe.
Okay, made this loaf and loved it. My husband loved it too and now it’s my #1 recipe for sandwich loaf. I’ve tried other but none even come close to this recipe. Thanks!
So glad to hear that! Enjoy 🙂
Made this over the weekend. Very pleased with this recipe! Thank you
So glad to hear you liked this one!! Enjoy 🙂
It took about 9 hours, and they came out beautifully. The egg wash really did make them a nice deep brown. Also, letting us know to bake on the bottom third of the oven was a real game changer.
I made this bread. I loved it!!! So good.
So glad you liked this! Makes for the best toast. Enjoy 🙂
I am reading The Perfect Loaf now. It is truly an excellent book!
Thank you, really appreciate that :)
Hello, I found your content a little bit ago from Ali's comments and wanted to let you know that I respect the work you put into this video. Keep it up. To many people give up right before greatness, so keep pushing!
Cheers mate, thanks!
I just finished making it. Came out so good. Thank you for recipe. I substituted APF with mix of bread, spelt and freshly milled hard white berries flour. It's so delicious.
Great job! I like that swap, too :)
We found your website last year in the depth of the pandemic, and we learned how to make sourdough breads mostly from you. And after making your pain de mie (along with the tangzhong method), we've stopped buying sandwich bread. It's just so good!
Just one comment: we live in a hot and humid climate (27-30°C room temperature, 70%+ humidity usually), and I find that using a stiff levain (60% hydration) gives me better control of the fermentation and helps rein in the sourness. It's so good to see you working your dough, though! We still have much to learn to coax the amount of strength you've got in our doughs.
Thank you so much for all your work and generosity!
Thanks so much for the comments, Eric, and I take that all as a huge compliment! You're absolutely right, keeping a stiff starter in climates such as yours will keep it milder and likely produce better results. I'll talk about this in a future video! Happy baking 🙂
Thank you so much for sharing this recipe. I'm a sourdough newbie and cannot wait to try this. 😊
Hope you enjoy :)
This is an awesome video! Keep up the great work! Love this recipe!
Thank you!
Tried the recipe today, it came out perfectly. Love the taste, the softness... the instructions really helped. This recipe is a keeper! Thank you!
My pleasure 😊 So glad it worked out for ya!
This is a fantastic walkthrough! Definitely identified what I’ve been doing wrong during the fermentation and shaping segments. Thank you!
Super glad to hear it helped, Chace!
Just now I made the Pain de Mie; it’s cooling down … I’m in Mexico so I’m calling it Pan de Miel. I used the Pullman pans with lids and got beautiful perfectly square loaves. I also used the recipe from your book. I was able to shape the dough much easier than the Everyday Sandwich Bread. ¡Muchísimas Gracias! 🍞
Sounds great! Love the rename, too 🙂 Great idea, wish I had thought of that! Enjoy.
Thank you for making us better bakers 👍👌👌🙏🙏
🙌🏼
I’m trying this recipe for the first time as we speak. Great video! One comment; the video gives the impression the total bake time is 15 minutes! I knew that couldn’t be right. The written recipe gives the full baking instructions though. Thanks.
Yes, so sorry about that. Wish I could fix now... But Ill avoid this in the future! Good job relying on your baker's instinct to tell you better 🙂
I’m going to try this for sure. Thank you for the recipe! 🙏🏼
I hope you love it as much as I do. Have fun!
I’ve made this numerous times now and it is the best bread I’ve ever made and the best bread I’ve ever had! Thank you so much! 🍞
Glad you liked it!!
THANK YOU for such an amazing recipe! I’ve made it 3 times now and I just have to keep making it because it has become our family’s favorite! I can’t go back to making any other sandwich bread 😊
So happy to hear you guys like this one! It's a fav of mine, too 🙂 Enjoy!
I made this recipe today… the BEST bread we have ever tasted!! Thank you for sharing.
So glad to hear you guys like it, Lucy! Enjoy 😀
i cannot stress enough how serious this wonderful man is when he tells you to bake two loafs.
since the first time i made it its all we ever have for toast. the recipe is really that good and perfect. thank you so much!
Thank you, I appreciate that 🙂
@@theperfectloaf as i am now making more loafs do you have some tipps on how to store it? would love to hear your opinion.
@@brasamaan we all have this "problem!" Here's my guide: www.theperfectloaf.com/the-best-way-to-store-bread/
I couldn't help myself!! After the undisputed success of the soft dinner rolls (which i shaped into hot dog buns, as suggested at the bottom of the page) I had to try making a sandwich loaf so I did this l one here and.... We died silently and evaporized to heaven! As wisely advised, right when we had started digging into the second half of the first loaf, we saved the second one -sliced it, bagged it, and tucked it in the freezer, so that we can relive this incredible experience, over and over, until I make a fresh new batch 😅
Thank you so much for this recipe, Maurizio! Now I almost feel like a decent amateur baker thanks to all of your tips, both in the book and online 🤩
God bless 🙏🏻🥖💗
Oh just amazing to hear all that!! So glad everything is turning out well for you. And remember, you're the one baking all these things, I can't take all of the credit 🙂 Have a great weekend!
Best bread EVER! Thanks for an amazing helpful video and the recipe!
So happy you liked it, Jackie! Enjoy 🙂
I have made this recipe today and it turned out so good! Thank you for your detailed explanations.
Super glad to hear that! Enjoy 🙂
I love how you explain every details , can’t wait to try it soon . Thank you
Thank you, Rana! Let me know how it turns out for you and happy baking 🙂
@@theperfectloaf I made it it was perfect , can I use olive oil? If yes when to add it ? Thank you
@@ranasuliman6241 I'd add the olive oil after strengthening the dough some! Perhaps around the same time as the butter.
This is my go-to recipe because I bake all of my own loaves, both Pain de Mie and rustic sourdough. This is my kid's favorite kind of bread while mine is the rustic sourdough. I don't have to buy any bread from the store anymore. Thanks for a beautiful recipe ❤
Makes me super happy to hear this. thank you 🙂
Thank you! I've let my breadmaking slide in the last year. This looks amazing!
Thanks! Time to get back at it 🙂 You'll love this bread!
I’ve struggled with my breads having good and really bad days. This video helped me better understand the science behind developing consistently good bread.
Thank you for sharing this content.
So happy to hear it helped! More coming 🙂 Enjoy your bread!
Great video. thanks. I've been a fan of your website and I'm happy to see more video lately.
I have a question you may able to answer. When I use the the lid, I'm always getting significant "deflation" of the bread as it as the mie shrink/collapse. The size of the bread seems well tunes as it fill nicely the pan with the oven spring. Any thoughts?
Thanks, Matt! Do you think it's over proofing? That kind of deflation usually is when the dough rises dramatically in the oven, but the interior doesn't rise along with the cust...
@@theperfectloaf Thank for the feedback. That was one of my guesses... from different attempts I didn't think so anymore... But lets try that again. Big thank you!
Thank you for the great video! If I need to keep it in the fridge overnight, what would be the procedure? Thank you!
After shaping and placing the dough into pans, cover the pans (I use reusable plastic covers), put into fridge. Next day, take out and let finish proofing on counter until nice and puffy.
I love this bread! It is delicious.
So glad you like it, one of my favorites as well!
For those who use Ankarsrum mixer, it works very well in the metal bowl using roller scraper combo. Just pull roller slightly away from the side and tighten the knob. Very nice dough to work with. Delish recipe. Have been a fan of TPL for many years. Thx for sharing.
Thank you for that, many were asking about the Ankarsrum! I need one... Happy to have you here for so long and happy holiday!
Thank you so much. I own an Ankarsrum and appreciate your tip. I use the metal arm as my bread has a mixture of bread flour and ancient grains that I grind myself. I will now use the roller for white flour bread.
My bulk fermentation doesn’t come out to be four hours. I don’t know what I am doing wrong.
This is my second loaf of bread, I'm naturally a very anxious person. Baking has taught me to trust the process.
At the beginning I worried my dough was far too wet. But I just shaped both loaves and they shaped perfectly. I worried they would be impossible to shape
Glad to hear they went well, Wilhelm!
@@theperfectloaf I'm not quite out of the woods yet I don't think, I'll update tomorrow when I bake them
Made this tonight, family approves! Excellent flavor and crumb, will add to the list. This was my first sourdough loaf and it's going to be a regular addition to the menu. Thank you for taking me step by step.
Fantastic! So glad to hear this :)
My sandwich bread recipe is similar. I have recently found that my fermentation time has significantly shortened. I’m not a great fan of the funk of long fermented sourdough. I use a regular olive oil not EVOO. And I use ½ tsp of ginger powder. I’ve learned this almost 50 years ago when I’d bake 65 loaves of white and brown bread (as we called it back then). The Monks lived that change to the recipe… and Heaven help you if there weee “holes” in the bread! That could get the hand signs going! And notes in your mail box! 🙃💨
Ha ha, that's wonderful. I've never thought of adding ginger powder, now I'm going to try this 🙂
What is the purpose of the ginger?
What does the ginger powder do?
What does the ginger do?
@@guydamico85It makes yeast rise faster and bread last longer.
This is by far the best bread I've ever made! I agree with you that toasted in the morning is the best. I like it hot buttered with my oatmeal. Thank you for a very well made tutorial.
So happy you like this one!
Happy to see a full video. I’ve been reading your blog a lot.. I hope you can do more videos. :)
thank you! more videos coming 🙂
This seems delicious …Recipe says : 8 grms sourdough… would that be 80? Thanks
Thanks! That's 8g ripe sourdough starter, which is used to make a levain that's much larger. It's left to ripen overnight and used to mix this dough in the morning.
@@theperfectloaf to make the levain, may I ask how much flour and water used to mix with 8grms of ripe sourdough for overnight fermentation?
@@heidiwong619
75g White flour 100.0% (take it from total flour of 835 gr)
75g Water 100.0% (also water...)
8g Ripe sourdough starter, 100% hydration 10.0%
@@heidiwong619 75g white flour, 75g water, 8g ripe starter for the levain, 12 hours to ripen.
@@theperfectloaf Thank you so much. I am going to bake this delicious bread on the weekend 😋
Love this recipe! It’s my family’s favorite and I’ve learned so much from making it. Thank you for teaching techniques not just the recipe.
You are so welcome!
Fantastic. Recipe and instruction is spot on. This bread is fantastic, and I agree toasted is excellent. Thank you!
You are so welcome!
The ease with which you final shaped that dough was magnificent. I’m currently in the process of trying this and all seemed to go well until the final shaping. The dough was quite a bit more sticky despite using a lower hydration than you suggest cause where I live bread flour isn’t a thing that can be easily bought. Still it was sticky and I failed at the final shaping. None the less i pushed through, rested the dough and tried again and somehow managed to get in the pan. Still failed at the final shaping compared to yours. Proofing it now and will bake it soon. Hoping for the best. Also realised that I need to practice a bunch more. Thank you
Thank you. This definitely takes practice, yes! But if your dough is too soft, slack, wet, try reducing the hydration just a bit next time to make it firmer. You'll get the hang of it, though!
@@theperfectloaf thank you! Despite the difficulty shaping the loaf did turn out alright and was quite tasty. Plan on remaking it again a few times. Thank you.
I love your pain de mie. Only changes are incorporating flour in a large mix bowl with a scraper. Rest 30 min then do Slap & Fold till we'll developed then place dough into KitchenAid mix bowl to develop till it pulls from sides at #2 speed then add room temp butter. Also add about 2 gm of Caraway seeds. Continue mixing till it's pulling of sides of bowl.
Transfer to my Bulking Container adding in some stretches until it's ready to divide & pan for final rise.
It's my favorite. Love my USA Pullman pans.
Wonderful. Just the rescipe I was looking for. It's so nice to have a wardrobe of breads in my freezer etc. Greetings from Vancouver.
You are welcome 😊
Your video is very relaxing and I ended up watching it all. I loved your detailed explanation and would like to make one this weekend. Thank you!
Glad it was helpful!
Very Very cool and calm feel to this video. Love it! Stole this sourdough bread recipe ;) Thanks very much!
Enjoy!
I love this! I'm making this recipe for the first time as i type this.
I usually make my sandwich bread using another recipe that is similar but have wanted to try yours for a while now and am excited to see how it comes out!
It just started bulk fermenting & my dough has 2 more stretch & folds to go.
I was initially confused because i have your book, but decided to watch the video while i worked & i could be confused, but i think the video didn't include the initial "autolyse".. so i panicked. Lol.
But i worked it all out. I have a new 9 speed Kitchen Aid Pro hand mixer that comes with dough hooks, so i used that, as i havent replaced my stand mixer just yet.
But it all worked out. And this dough is just so gorgeous, already!
Love your book, your website and your videos!
You're so calm, soft spoken & explain things just beautifully!
I've been baking bread for 3mos now, and your book & videos have helped me become so much more confident.
Just wanted to send u a huge THANK YOU!! ❤ Your work is very much appreciated. And just wanted to tell u that.
I can't wait to try this bread 🤗😋
All the best to you & your family 🙏
P.S. i have another question.. (Sorry, I'm a bit amateur)
When adjusting the water temp to get the desired dough temp...
How "warm" can i heat the water to compensate to achieve the DDT?
Not knowing how "warm" the water can be, i dont go over 82° - and usually use water at around 78°...
BUT.. just curious if there is ever a time, perhaps when my kitchen is colder, how "warm" can the water be? Safely? To adjust the temp?
Thanks in advance 😉
All the best to you & yours 🙏
Sounds like you're right on track and nice work adjusting! You can warm the mixing water all the way up to 95F if you need to. I usually don't go above that.
@theperfectloaf thanks! And thank you for all your feedback. This bread is so beautiful. I cant wait to try more of your recipes in this wonderful book of yours 🤗
All the best to you and your fam.
P.s. adding the available flour mills in your book was soo helpful! Big thumbs up!
Thank you for all of your videos, I am learning so much! Can you cold proof this in the fridge? If so, what would the process look like with that included? Would you be able to explain why you would or wouldn’t cold proof? If it’s not proofed in the fridge overnight, is it fermented enough for those who are gluten sensitive?
Ok. You are Wizard of sourdough bread. Decided to go further with your recipe and milled all grains I had and sifted all. My mix included hard white, hard red, rye, kamut, spelt, italian perl, oats. Anyway it raised so high and it's delicious. Thank you so much for your videos.
Wonderful to hear this worked out for you!
Hi there @vsvitlanarichardson6812, if you don’t might me asking, as I am looking for a perfect sandwich (sourdough bread) recipe that not only use white flour. Since you mention you use different flour , can you please share your recipe with me? Because I am diabetic , would love to have a soft nice spelt flour sandwich sourdough bread with a touch of sweetness. Search so much , but all recipes have a lot of white bread flour, wouldn’t mind have some , but not a lot. Thank you Rita
@@ritadantasdasilva3859 hi. I just eyeballed it. I used his recipe and just made mix of flour. Put about 1 cup of hard white, 1 cup of hard wheat , half cup of rye, half cup kamut, half cup spelt, half cup oats and Italian perl. Grind it, mix well and use measures for his recipe. That's the only changes I made.
@@ritadantasdasilva3859 and I also sifted it.
Wonderful recipe. My bread is delicious and turned out perfectly. Thank you!
Super happy to hear you like this PdM! Enjoy 🙂
I baked my pan de mie following your recipe and process, turned out perfect 👍
Great job! It's such a good loaf 🙂
I have now made this recipe 3 times. It gets better every time. Now my favorite. I was resistant to the measuring on a scale, but it DOES make a difference.
and Thank you so MUCH!
So glad it's worked out well for you! Yes, weighing is a game changer 🙂 Enjoy!
I have tried a handful of recipes on TH-cam and this recipe is by far the most delicious and consistent! It came out exactly as expected! This makes the most delicious toast like you said. Thank you so much for sharing and I look forward to more recipes. Your book is on my list to get!
Glad you liked it!!
I was looking in your book for this recipe. Found it. The video is very clarifying, thank you!!
Glad it was helpful!
This is my favorite every week bake bread now. Thank you very much for your videos.
So happy to hear this. Happy baking!!
Maurizio, I absolutely love your recipes and step-by-step instructions. How can we successfully double this recipe?
Thank you! You can simply double all the ingredients and you're good to go.
I talk about this in more detail, here: www.theperfectloaf.com/reference/introduction-to-bakers-percentages/
Nice , super helpful, calm. Keep up the good work.👍🔥
Thanks, will do!
Perfect sandwich bread! Thank you
Loved how informative this video was to watch! Loved it! I was just curious about how adding an egg or two to this might effect the end result? Thank you so much!
Thanks! Egg will give it a little more color, a little textural softness, and you might be a slightly more open interior, too.
Hey, tried this loaf yesterday in my bakery, but with overnight rest. quit sour, i will try to bake it same day, hopefully less sour :) Love your book btw! Daniel
Yes, same day will be much less sour! Thank you for getting it, Daniel!
Best recipe, great demonstration.
thank you!
Can you think of any reason why I couldn’t make this vegan? Thanks so much - really enjoying your channel.
Will work really well subbing out the butter for something like Earth Balance vegan butter!
I have so much to learn. The gentle touch seems to work. Encourage. Good word!
Thanks, Linda!
Made it yesterday and it was delicious!!! Thank you.
So glad to hear that, Karen! Enjoy 🙂
this is brilliant, sometimes we as asian people doesn't get used to eat the sourdough.. believe this recipes will be more favorite sourdough.... it's just like soft and milky loaf
but please let me clear, the levain is made from ripe starte and the levain composition as you mentioned / desripted right ? thanks anyway
Yes, this will definitely be a softer bread. The levain is made from ripe sourdough starter + flour + water. Yes!
Hi Maurizio,
Excellent video and so nice to be able to see through the process from start to finish. I definitely learned some new things and am anxious to bake soon. Is there any chance you will be doing some of your other website recipes in the near future. Thanks for all that you share, such a gift to all of us.
Thanks, Bruce! Yes, more recipes coming here. I just posted a new focaccia one, in fact! th-cam.com/video/TlqbXuMsiW0/w-d-xo.html
I did this recipe today, and it turned out great. Thank you!
So happy to hear that, Tammy! Enjoy 🙂
Just pulled mine out of the oven! Too late to try tonight but looking forward to trying it in the morning.
It is definitely not a fast bread, and I wasn’t sure if I was ever going to make it again….. I will absolutely make this bread again, it is so unbelievably delicious!
I think next time I will do an overnight, bulk, ferment and see how it goes.
So glad you liked this! Overnight bulk works really well, too. For minimal sourness, though, a shorter bulk and warm proof is the way to go.
Made this Last night!! It came out perfect. Thank you for this amazing video whithout which I would not have dared to make a pulllman loaf using Sourdough starter.
So happy it turned out well. Time for toast 🙂
As you mentioned, it's gone!!! I made it in a long pullman and in 4 days, all of it is gone 😅😊
@@KJo123 good sign right there!! Enjoy 🙂
This is bench resting at the moment and it already smells great! I used my Kitchen Aid to mix this, and while I really love hand kneading, the last loaves from another recipe required 40 minutes of hand kneading before windowpane was reached. Would I expect the same amount of knead time for your recipe?
It's very hard to say! It depends on how vigorous and effective you are at hand kneading, and also the technique you're using. I personally always mix this dough in my KitchenAid, it just makes it much easier with adding butter. But generally, yes you want to reach a windowpane (or close to it), with this dough.
@@theperfectloaf Thank you for responding! It turned out beautifully and my kids loved it, even my picky daughter who does not like sourdough unless it's an avocado toast. Super soft and tasty. Thank you for this recipe. I love your channel and blog!
@@carlynrastegar1437 oh gosh, so glad to hear that! Enjoy :)
Great instructions Maurizio, you put as much details and efforts in your videos as in the book (which I strongly recommend). I am going to make this for Amelia this week end. And i will let you know how it turned out. Growing up in France, "pain de mie" was a staple at home (just not home baked).And of course "pain de mie" means crumb bread which I thought you would mention, after your French bread class in France in May, 😀.
Thanks Alain, appreciate that. You know, we didn't talk about this bread in France, which was surprising! But the course was mostly panettone and those type of things. Maybe a chance for me to take another one? 🙂 I hope you enjoy this one!
@@theperfectloaf Follow up. It turned out really good. I made a pullman loaf and a free form as well. I had some amount of open cell structure but the flavor was really good, sweetness from the honey also helped tone down the tanginess. Made french toast with the leftover on Sunday which was a favorite.
@@alainmarec3394 fantastic to hear this, Alain!!
hi
tried the Pain De Mie recipe, turned really good. but my question is, i used the Pullman 13 x 4 x 4 pan and hadn't seen your instruction for large pan. I Multiplied all the ingredients by one 1.44 and it turned out really well. Since the original recipe makes two 800 to 900 gram loafs, Wouldn't that be too much dough for that pan cause that adds up to about 1600 plus. Thank you very much for your video and it made a huge difference and of course your recipe I'm a complete newbie so I'm just trying to understand the difference .thank you for your time and thanks in advance
Hi Maurizio!!(: Ive been baking with your recipes and have love them. Question: We only drink raw milk. Could I use raw milk in this recipe?
Thank you for an informative video. I baked my sourdough sandwich bread today and they came out pretty good but not as airy light like yours. I only had 154g of yeast instead of 158g even though I put in 8g of ripe starter with 75g all purpose flour and 75g water.
keep at it. you'll find this bread gets better the more times you bake it
Ok you got me hooked. I going to rework my sourdough starter with only all purpose flour instead of the whole wheat mix I have been using. I also need to recalculate the recipe because my Pullman loaf pan is larger than the one you are using. 🤞🏽 Can not wait to see how this turns out. 😊
Have fun!!
wow, thank you for sharing the video and written recipe..I will be trying this for sure.
Hope you enjoy!
I just made it !!! it’s soooo good! Thank you!
Looks delicious. Definitely going to give it a try.
You’ll love it 😊 Let me know what you think.
Making this again for the 4th time Comes out perfect everytime :)))) Love this Bread!!!!💞❤💛💚💙💜🤎🖤🤍💕
So happy you like this, thank you!
Hello Maurizio, first off I’m glad I recently found you and your channel. This video along with many other is highly detailed and really concise. As some other comments have noted I too have had a difficult time with my dough not bulking upwards of 30 or 40 percent. After the first loaf I decided to change my feeding of my overnight levain to 1:5:5 after monitoring it for a few days which resulted better for me. Still the second time at roughly 78-81 f in oven my bf definitely exceeded the four hours. Started my bf at 935am and finished proofing loaves in pan at 625. I am using large Pullman pans and did as you suggested putting roughly 1200g in each. Just looking for suggestions because the taste has been out of this world. Thank you.
Hey there, welcome! I would say make a slightly larger levain for this recipe if you're having trouble. You could try doubling the levain (a bit of a drastic measure, but it's worth a test) amount. Let me know how that goes!
Thank you for this excellent recipe. I made it today, but unfortunately I doubted you and only made one loaf. I figured I could always bake another if this one turns out well...guess I'll be baking two more tomorrow! 😅
Hah! Ahh, have faith 🙂 But yes, no worries, three loaves isn't the end of the world! Enjoy.
Thank you, thank you , thank you..... This is the beast sourdough bread ever!