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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Recipe Information
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)
Instructions
1. In a large mixing bowl, combine the bread flour, sugar, and salt. If using instant yeast, add it to the dry ingredients now.
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.
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.
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.
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).
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.
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.
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.
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.
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.
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.
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
Calories |
2588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 4014 mg | 175% | |
| Total Carbohydrate | 436.0 g | 159% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 44.5 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 393 mg | 30% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 923 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
