Learning Objective
You will learn how to make this sourdough loaf, a cross between a cake and a bread, which can be more easily digested than regular cakes.
Makes: | 1 large loaf |
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Level: | Advanced |
A simple sourdough Pain de Mie – a sweet milk bread – drizzled in honey.
This sourdough Pain de Mie is such an easy recipe and is a cross between a cake and bread. It uses the starter from your first build refreshment.
This recipe is an original from the Sourdough School website from 10 or 12 years ago, in the days when we used to use 100% white flour in some of our bakes. Now, of course, I would replace at least 20% of the 00 flour with wholegrain flour or Botanical Blend no. 2.
What we particularly love about this cake is that many of our students who have IBS or digestive issues tell us they can enjoy the cake without any issues.
It goes beautifully with strawberries & cultured cream. The recipe for Cultured Cream can be found in my latest book The Sourdough School Sweet Baking: Nourishing the Gut & the Mind which you can order via the link.
Equipment
- Free-standing mixer
- Large bowl
- 1 x 33 x 10cm Pullman tin
- Skewer
- Wire rack
Tin Size
- Pain de mie/Pullman tin, measuring 33 x 10 x 10cm OR 13 x 4 x 4 inches (USA)
Tin Advice
Grease generously with butter, then add a tablespoon of flour and tap until covered and knock out any excess
Suggested Starter
Any starter, 1st build or 2nd build
DDT
26°C (79°F)
Flours
- 00 flour or plain cake flour & wholegrain spelt o
To Ferment Your Dough
For The Dough
- 175g warm milk @ 33C (91F)
- 35g water
- 140g Fairtrade caster sugar
- 150g leaven OR lively bubbly 1st build starter
- 175g unsalted butter, melted
- 4 free range eggs at room temperature
- 1 teaspoon Ndali Vanilla powder
- 100g Botanical blend No 2 OR wholegrain spelt flour
- 400g 00 flour or plain cake flour
- 8g fine sea salt
- extra butter and flour for greasing
- 1 egg whisked with a pinch of salt for egg wash
- 1x tbs of honey mixed with 1 tbs of melted butter
Baking Time
35-45 minutes
Bake At
170°C, 340F, gas 4
Tutorials
Step | Timings |
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Make a leaven or refresh your starter | Day 1 10am |
Mix dough in a bowl using a wooden spoon | Day 1 6pm |
Put the batter into a buttered and floured tin | Day 1 6.15pm |
Bake & Test with a skewer to see if it is baked. | Day 2 9am |
Guidance, tips & techniques
![brioche-in-pullman-680-copy](https://thesourdoughschool.com/wp-content/uploads/2016/11/Brioche-in-pullman-680-copy.jpg)
Add the milk, water, sugar and leaven in the bowl of a stand mixer. Next add the butter, eggs and vanilla and mix on full power for a couple of minutes until combined. Turn the mixer onto its lowest setting. Sift the flour and salt together then, just one tablespoon at a time, add in the flour.
Mix on a high setting for about 10 minutes, until all the butter has been incorporated and you have a smooth dough.
Once the dough begins to pull away from the sides of the bowl, stop mixing. Give the pullman pan a very light covering of butter then dust with flour (including the lid). Shape the dough lightly then transfer it to the tin, cover and leave to prove until doubled in size. Ideally prove slowly overnight. This will improve the flavour and harden up the dough, which makes it easier to handle.
About half an hour before you are ready to bake, pre-heat the oven to 170°C, 340F, Gas 4. Brush the loaf with the egg wash. Bake the loaf straight from the fridge for 30-35 minutes, then remove the lid of the tin and place back in the oven for the top to become more golden for a further 5-10 minutes. Check for doneness using a skewer. It should come out clean. If not, return the loaf to the oven for another few minutes until baked. Cool on a wire rack. brush with the butter & honey to finish.
Learning Outcome
You will understand how to make a sourdough pain de mie, a cake that can usually be tolerated by those with IBS or digestive issues.