- Pain de Mie or Pullman bread. This is such a nice loaf. First of all I love baking bread in the lidded pullman pan. I always find it very exciting when the point comes where you open the lid and you can finally see if it's perfectly risen in all corners. These square slices just look so neat. It's perfect to make Croque Monsieurs with, and equally perfect for french toast (or "Wentelteefjes" as they're called in the Netherlands).
I remember the first time I made a Pullman loaf: I had too much dough and it pressed itself out of the tin in long flat strips... all over the oven. But not anymore, I know I need about 600 g of flour for my pan (from King Arthur Flour), so I took 2/3 of the "home-"recipe from Hamelmans book. I let out the milkpowder and used half (oat)milk and half water in stead of all water.
- Golden raisin bread. A lovely loaf with both great taste and look. Pretty straight forward in making it. A little levain build up a day in advance and yeast in the final dough too.
Next month's breads have been announced, so see you next month to see them here.
Next post here will be the Bread Baking Day #36 post in a day or two. See you then.