My sourdough pain de mie sandwich bread is pure white bread in all its glory–and it’s the toast lover’s best friend. Each slice is remarkably soft and light, with the thinnest possible crust, but when toasted, the slice crisps and frizzles in an absolutely ideal fashion. A few slices of this bread toasted within an inch of burning and served with a thick pat of butter on top might just be your new favorite breakfast. But there’s a depth of flavor to be found here, too, that sets it far apart from any supermarket white loaf: mild fermentation flavors and a touch of sweetness, all with the slightest hint of tang.
This style of bread is often called a Pullman Loaf, owing to the use of the Pullman pan, which purportedly was invented to be used in Pullman cars on a train to save space when baking. If you’re a frequent visitor here at The Perfect Loaf, you’ll know that the Pullman pan has pretty much supplanted all my other sandwich bread baking vessels. I love that bread baked in this pan has very straight sides, and that using the lid when baking results in a loaf that has an ultra-thin crust.
Sourdough Pain de Mie Video Walkthrough
Flour Selection
It’s rare for me to bake bread without any whole grain flour, but I make an exception with this recipe. In testing, I played with many flour blends, but in the end, I settled on using only all-purpose flour. By not using any whole grain flour in the dough (and the levain), you end up with bread that has reduced sourness and the lightest and most open interior possible.
Special Pans and Preparation
You can bake this bread in almost any pan that’s the right size, but I love the straight sides and nonstick liner of my USA Pan Pullman Loaf Pan (9″ x 4″ x 4″). If you slide on the cover before baking, you’ll end up with a loaf with four perfectly straight sides.
I’ve created a table of alternate pans with corresponding dough weights for each so that you can use what pan(s) you have and/or experiment with different sizes and shapes of loaves. Feel free to halve the recipe ingredients below to fit one pan, or even double the recipe and split it among 2 to 3 smaller pans.
| Pan (Dimensions in inches) | Total Dough Weight |
| 9 x 4 x 4 (Pullman pan shown in this post) | 800-900g |
| 8.5 x 4.5 x 2.5 (small loaf pan) | 600-700g |
| 9 x 5 x 2.75 (medium loaf pan) | 700-800g |
| 13 x 4 x 4 (large Pullman pan) | 1,100-1,200g |
Regardless of the pan you use, be sure to liberally grease the inside of the pan to ensure that the bread will come out cleanly after baking. Additionally, check out my post on shaping a pan loaf for tips on shaping, pans, and more.
Note: If using a large 13-inch Pullman pan, during shaping divide the dough into three equal-sized balls and shape them tightly. Then, place them into the pan side-by-side. Shaping the dough in this way (similar to how I shape a shokupan) will help prevent any sagging or collapsing while the loaf is baking.
Sourdough Pain de Mie Baking Schedule
This Pullman bread is baked the same day (except for the overnight levain that you make the night before) with a room temperature proof for a mild-flavored result. However, if you’re ok with a slight increase in sourness, feel free to retard the dough overnight by proofing it, covered, in the refrigerator right after shaping.
Sourdough Pain de Mie Formula
Note that this formula has been slightly modified since I first published it in 2019. I wanted to increase the fermentation activity in the dough, so I upped the pre-fermented flour percentage from 7.25% to 8.5%. This change ensures that bulk fermentation will be completed in around 4 hours, as listed in the recipe.
Vitals
| Total Dough Weight | 1,600 grams |
| Pre-fermented Flour | 8.5% |
| Levain percentage in final dough | 19.5% |
| Hydration (water only) | 48.0% |
| Yield | Two 800g loaves |
Total Formula
Desired dough temperature: 78°F (25°C) (see my post on the importance of dough temperature).
| Weight | Ingredient | Baker’s Percentage |
|---|---|---|
| 835g | White flour (11.7% protein; King Arthur All-Purpose Flour) | 100.0% |
| 184g | Whole milk | 22.0% |
| 100g | Unsalted butter | 12.0% |
| 376g | Water 1 (levain and autolyse) | 45.0% |
| 25g | Water 2 (mix) | 3.0% |
| 58g | Honey | 7.0% |
| 15g | Fine sea salt | 1.8% |
| 7g | Ripe sourdough starter, 100% hydration | 0.9% |
Sourdough Pain de Mie Method
1. Levain – 9:00 p.m., night before baking
Mix the following ingredients in a container and leave them covered at a warm temperature, 74-76°F (23-24°C), to ripen overnight.
| Weight | Ingredient | Baker’s Percentage |
|---|---|---|
| 71g | White flour | 100.0% |
| 71g | Water 1 | 100.0% |
| 7g | Ripe sourdough starter, 100% hydration | 10.0% |
2. Autolyse (with levain) – 8:30 a.m.
| Weight | Ingredient |
|---|---|
| 764g | White flour |
| 184g | Whole milk |
| 305g | Water 1 (autolyse) |
| 149g | Ripe levain (from step 1) |
NOTE: I’ve recently updated this recipe to be like my cookbook version, which produces an even better result! One of the changes is to include this autolyse step with included levain.
I use the autolyse technique for this recipe to help reduce the total mixing time required, but I also find it helps aid in the dough’s extensibility.
Warm or cool the autolyse water so that the temperature of the mixed dough meets the final dough temperature (FDT) of 78°F (25°C) for this recipe. Place the flour, milk, water, and ripe levain in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until just incorporated. Cover the bowl and let sit for 30 minutes.
Typically, I do not autolyse with levain added, but with this dough, it helps make mixing the dough easier since there’s a large portion of water in the levain.
3. Mix – 9:00 a.m.
| Weight | Ingredient |
|---|---|
| 100g | Unsalted butter |
| 25g | Water 2 (mix) |
| 58g | Honey |
| 15g | Fine sea salt |
Note: If it’s cold in your kitchen, warm the milk in the microwave or over the stove to help meet the final dough temperature of 78°F (25°C). See my post on how to bake sourdough bread in the winter for tips on encouraging strong fermentation in colder temperatures. Conversely, if it’s starting to warm in your area, use the milk cold from the fridge and see my tips for baking bread in the summer.
First, cut the butter into ½-inch pats. Set them on a plate to warm to room temperature.
Put the honey and salt on top of the dough in autolyse and pour the water over it to help dissolve. Mix the dough on low speed until the salt and water are incorporated, then increase to medium speed and mix, stopping to scrape the sides of the bowl as needed, until the dough comes together and, while still shaggy, starts to cling to the dough hook, about 6 minutes.
Turn the mixer on low speed (STIR on a KitchenAid) and mix for 2 to 4 minutes until the dough gains more strength and begins to cling once again to the dough hook. Next, with the mixer running, add the room temperature butter, one pat at a time, waiting to add each pat until the previous one is fully absorbed. Adding all the butter will take 5 to 8 minutes. In the end, the dough will still be very soft, and it won’t altogether remove from the sides of the bowl. Transfer the dough to a bulk fermentation container and cover.
4. Bulk Fermentation 9:15 a.m. to 1:15 p.m. (4 hours)
At a warm room temperature, 74-76°F (23-24°C), bulk fermentation should take about 4 hours. If your kitchen is cooler, place your bulk container in a small home dough proofer, or extend the bulk fermentation time to give the dough more time to ferment. The dough is ready when it is smooth, puffy, and well-risen.
Give this dough three strengthening sets at 30-minute intervals. The first set starts 30 minutes after the start of bulk fermentation. Give the dough a series of stretches and folds for the first set. Wet your hands, grab one side, and stretch it up and over the dough to the other side. Next, rotate the bowl 180° and perform another stretch and fold (this forms a long rectangle in the bowl). Then, rotate the bowl 90° and do another stretch and fold. Finally, turn the bowl 180° and do one last stretch and fold. The dough should be neatly folded up in the bowl.
Set a timer for 30 minutes, and perform the remaining two sets at 30-minute intervals. Then let the dough rest, covered, for the remainder of bulk fermentation.
5. Divide and Preshape – 1:15 p.m.
At the end of bulk fermentation, the dough will have risen in the bulk fermentation container (perhaps around 40% volume increase), be smooth and elastic, have bubbles on top, and a domed edge where the dough meets the bulk container. If the dough is not showing these signs, give it an additional 15 minutes and check again.
Fill a small bowl with water and place it next to your work surface. Scrape the dough onto a clean counter. Using a bench scraper in your dominant hand and the other hand wet, divide the dough in half. Then, preshape each piece of dough into a moderately tight round.
Let the dough rest, uncovered, for 30 minutes until it has relaxed and is ready to be shaped.
6. Shape – 1:45 p.m.
Grease two 9 x 4 x 4-inch Pullman pans with neutral oil.
I shaped these loaves as shown in my guide to shaping a pan loaf. Lightly flour the work surface and the top of a rested round. Using a bench knife, flip the round over onto the floured work surface. Fold the left and right sides of the dough toward the middle with a slight overlap. Then beginning at the side of the dough farthest from you, begin rolling the dough down to form a tight cylinder. Scoop the dough up with your bench knife and drop it into one of the prepared Pullman pans, seam side down. Repeat with the other piece of dough.
Cover the pans with a large, reusable plastic bag and seal.
7. Proof – 2:00 p.m. to 4:45 p.m.
Be sure to give your dough the time it needs to fully proof; your dough might need more time if your kitchen is cold
At warm room temperature, 74-76°F (23-24°C), this dough should take 2 hours and 45 minutes to 3 hours to fully proof. If your kitchen is cooler, expect it to take longer.
When fully proofed, the dough should rise almost to the rim of the Pullman pan.
8. Bake – 4:45 p.m.
As you can see above, this loaf can take one of two different forms:
- On the left, I didn’t use the lid and the dough rose naturally in the oven. I brushed the top of the dough with a simple egg wash (about 1 teaspoon of whole milk whisked with one egg) before baking. See my guide to topping bread dough for more details.
- On the right, I slid on the snug lid of the pan before baking, and no egg wash was used.
Place an oven rack in the bottom-third of the oven, and preheat the oven to 425°F (220°C).
Place the pan into the oven and bake for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes. If using the lid, the crusts should be a light golden brown; if baking without the lid, the top crust will be a deep golden color. The loaves should have internal temperatures of around 200°F (93°C). If the temperature is lower, slide the covers back on (or not), return the pans to the oven, and bake 5 minutes longer. Then check the internal temperature again.
Remove the pans from the oven, uncover, and let the loaves rest in the pan for 10 minutes. Then, turn the loaves out onto a wire rack and let cool completely, 1 to 2 hours.
This sourdough pain de mie will stay soft and moist for up to a week if the bread is stored properly.
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Pain de Mie Sandwich Bread
- Prep Time: 20 hours
- Cook Time: 45 minutes
- Total Time: 20 hours 45 minutes
- Yield: 2 loaves
- Cuisine: American, French
Description
My sourdough pain de mie sandwich bread is pure white bread in all its glory–and it’s the toast lover’s best friend. Each slice is remarkably soft and light, with the thinnest possible crust, but when toasted, the slice crisps and frizzles in an absolutely ideal fashion.
Ingredients
Levain
- 71g white flour (medium-protein white flour or all-purpose flour)
- 71g water
- 7g ripe sourdough starter, 100% hydration
Autolyse
- 764g white flour (medium-protein white flour or all-purpose flour)
- 184g whole milk
- 305g water 1
- 149g ripe levain
Main Dough
- 100g unsalted butter
- 25g water 2
- 58g honey
- 15g fine sea salt
Instructions
- Levain – 9:00 p.m. (overnight)
Mix the levain ingredients in a jar and leave them covered at a warm temperature, 74-76°F (23-24°C), to ripen overnight. - Autolyse – 8:30 a.m.
Warm or cool the autolyse water (see page 138 on how to calculate) so the temperature of the mixed dough meets the DDT for this recipe. Place the flour, milk, water, and ripe levain in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until just incorporated. Cover the bowl and let sit for 30 minutes. - Mix – 9:00 a.m.
Cut the butter into ½-inch pats. Set aside. To the bowl holding the autolyse dough, add the honey, salt, and water. Mix on low speed (STIR on a KitchenAid) for 2 to 3 minutes until the ingredients come together and no dry bits remain. Next, mix on medium speed (2 to 3 on a KitchenAid) for 4 to 5 minutes until the dough smooths and begins to cling slightly to the hook. Turn the mixer on low speed (STIR on a KitchenAid) and mix for 2 to 4 minutes until the dough gains more strength and begins to cling once again to the dough hook. Next, with the mixer running, add the room temperature butter, one pat at a time, waiting to add each pat until the previous one is fully absorbed. Adding all the butter will take 5 to 8 minutes. Transfer the dough to a bulk fermentation container and cover. - Bulk fermentation – 9:15 a.m. to 1:15 p.m. (4 hours)
At a warm room temperature, 74-76°F (23-24°C), bulk fermentation should take about 4 hours. Give the dough 3 sets of stretches and folds at 30-minute intervals where the first set is 30-minutes after bulk fermentation start. - Divide and preshape – 1:15 p.m.
Scrape the dough out of the bulk fermentation container, divide it directly in half, and preshape each half into a taut round. Let rest for 30 to 35 minutes. - Shape – 1:45 p.m.
Shape one round into a tight tube, and place in the pan seam side down. Repeat with the other piece of dough. Cover the pans with a large, reusable plastic bag and seal. - Proof – 2:00 p.m. to 4:45 p.m.
At warm room temperature, 74-76°F (23-24°C), this dough should take 2 hours and 45 minutes to fully proof. If your kitchen is cooler, expect it to take longer. - Bake – 4:45 p.m.
Place an oven rack in the bottom-third of the oven, and preheat the oven to 425°F (220°C).
Place the pan into the oven and bake for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes. The loaves should have internal temperatures of around 204°F (95°C). Remove the pans from the oven, uncover, and let the loaves rest in the pan for 10 minutes. Then, turn the loaves out onto a wire rack and let cool completely, 1 to 2 hours.
Notes
Use the Pullman pan lid for a thinner crust.
Pain de Mie FAQ
Why do Pullman loaf pans have lids?
The lids help ensure that the resulting loaf has the thinnest possible crust.
How do you unmold a loaf made in a Pullman pan?
If you’ve sufficiently greased your pan, the loaf should simply fall right out when you turn the loaf pan over and knock on the bottom. If the bread is stuck at any point on the sides, use a thin plastic spatula (to avoid scratching the pan) to help gently release the sides of the loaf from the pan.
Do I need to grease a Pullman tin?
If your tin does not have a nonstick liner, then yes, you should grease the interior with a neutral-flavored oil. Even if it has a nonstick liner, greasing the interior will ensure that the loaf will come out easily after baking.
Can I mix this dough by hand?
Yes, but adding in the butter can be challenging. I’d follow the same mixing procedure above but knead the dough using slap and fold or folds in the bowl.
Why is my loaf rising erratically and splitting at the top when it’s baked?
This can be a sign of under-proofed dough. Make sure you give the dough sufficient time in bulk fermentation and proof. If your kitchen is cool, your dough might need more fermentation time!
Can I use white sugar instead of honey?
Yes; in fact, that’s actually more traditional than my approach. I would say start with 5% sugar in the dough and adjust up/down to your liking. Note that high percentages of sugar can impede natural fermentation, so the dough might require more time in bulk fermentation and/or proof.
Can I proof this dough overnight in the fridge?
You certainly can, just know that the result might be a bit sourer than what I intended here. Fermentation will continue in the fridge overnight, even though dramatically reduced, and will likely lead to more of that signature tang that you get with natural leavening.
Can I halve this recipe and bake only one loaf?
Yes! Halve all the ingredients in the recipe above (as described in my guide to baker’s percentages) and proceed as indicated.
How much dough goes into a large Pullman loaf pan?
To bake this sourdough Pain de Mie in the large Pullman pan (13” long), I would scale the dough up to 1200g per loaf. When shaping, divide the dough into three equal-sized balls and shape them tightly. Then, place them into the pan side-by-side. Shaping the dough in this way will help prevent any sagging or collapsing while the loaf is baking.
Why are the sides of my Pain de Mie caving in?
Sinking or caving in at the sides can be from a few things. First, try decreasing the dough’s hydration to suit your flour better. I would leave out 20g of water or milk and see the result. Second, let the dough cool in the pan for 5 to 10 minutes before removing it to give it more time to set when it’s out of the oven. Finally, several bakers have reported that the loaf needed to be baked longer to ensure it’s fully baked through and set—try baking 5 to 10 minutes more.
What’s Next?
For a real treat, use this pain de mie, sliced thick with your favorite bread knife, as a base for French toast on the weekend—you won’t regret sacrificing some toast for this treat.
For another super-soft pan loaf, check out my sourdough shokupan (Japanese milk bread) which uses the tangzhong technique to bring even more tenderness to the crust and crumb.
Buon appetito!
Last updated March 13, 2025: The starter weight was incorrectly reported as 8g when it should have been 7g.
702 Comments
Not sure if anyone has informed you that there are two “6th” steps and the 7th (actual 8th) step states to bake bread 15 minutes before proofing has finished 😉
My head hurts trying to come up with a workday schedule for this bread (reason I noticed the above).
1. Liquid Levain (optional) – The night before baking day, 22:00
2. Autolyse – 09:30
3. Mix – 10:00
4. Bulk Fermentation 10:15-14:15
5. Divide & Preshape – 14:15
6. Shape – 14:45
7. Proof – 15:00-17:45 – preheat oven at round 17:15
8. Bake – 17:45
Say I come home at 16:30, that’s a 7 hours difference from original autolyse start. Let’s start there.
2. Autolyse – 16:30
3. Mix – 17:00
4. Bulk Fermentation 17:15-21:15
5. Divide & Preshape – 21:15
6. Shape – 21:45
7. Proof – 22:00-00:45 – preheat oven at round 00:15
8. Bake – 00:45
So if I reduce bulk fermentation by an hour or so and do a cold proof until the next day when I get home from work – what do you recon, good or bad idea? Not sure if I can get away with such a long stretch of cold proof.
It would look something like this: (sorry I do not speak a.m/p.m :P)
2. Autolyse – 16:30
3. Mix – 17:00
4. Bulk Fermentation 17:15-20:15
5. Divide & Preshape – 20:15
6. Shape – 20:45
7. Proof – 21:00-17:00 – preheat oven at round 16:30
8. Bake – 17:00
Thanks! Fixed the typos. Yes, I think that would work out quite well. When you get home that next day, take the dough out and let it finish proofing if necessary — it might not have proofed sufficiently in the cold temps of the fridge. I’ve noticed with this dough, and the enrichments, it can take much longer in proof than expected. If it does look ready to bake, however, go ahead and bake it.
Do a test bake and see how you like the results. The bread might be a little more sour tasting than what I’m baking here but it might be just fine for you. Give it a try and let me know how it goes!
I’m curious, did you do the entire mix with the paddle attachment and no dough hook? Were you able to get sufficient suppleness and strength with that?
Several times I’ve done 100% paddle with great results. If your dough is on the stiffer side it may help to switch to the dough hook, especially if you find the dough clings to the paddle incessantly. But yes, the paddle actually works really well for wet, enriched doughs in my experience!
This is a fabulous recipe! Thanks so much! I made it yesterday. This is going to be my go-to sandwich loaf from now on, so flavorful-love it. And easy to make!
Fantastic to hear that! Thanks for the note — I have to agree with you, just the right balance of flavors in this. Happy baking!
I think my son will really love this bread for his sandwiches! I am looking forward to trying it out.
My kids go nuts for this bread — I hope you guys enjoy it, happy baking!
Is this possible to do without a stand mixer? If so how would the hand kneading go?
I did mine by hand and it came out great.
Yes, definitely possible. See my notes in the Troubleshooting section for a bit more on mixing it by hand.
Hey maurizio,
How many hours the dough Should be in the refrigerator in overnight cold proof ?
and Then bake immediately ?
thank you !
I’d say the dough could easily go 8-12 hours, just be sure to place it in the fridge right after you shape the dough, place them in the pans, and cover the pans with an airtight cover. Assess the dough the first thing when you take it out: does it feel puffy and well risen? If so, bake right away. For me, I took the dough out and let it come up to room temp and continue to proof while the oven heated, about 30 minutes.
Happy baking, Lior!
I can’t wait to try this! I don’t have a pullman loaf pan and only have standard 8.5″ x 4.5″ pans. I am thinking dividing the dough into 3 loaves will fit best. Do you have any recommendations for alterations in time bake and temp? Thanks!
That’s a great idea, I’d split it in 3 and see how it goes. You might be able to still squeeze these into two pans given you won’t be using a lid, but better to play it safe for the first test. I’d say just about the same bake time, perhaps with a reduction to the second portion (my guess is 5-10 minutes). Avoid baking this bread for too long, it will quickly get quite crunchy! Let me know how it goes and happy baking, Miwa!
Will report back! Thank you!
Sounds wonderful. How might you make this without dairy milk (but keeping butter)?
The milk really adds to the texture and flavor of this bread so it’ll be a different result in the end, but you can sub out the milk entirely for water. If you’re ok with milk powder I’d probably go that route, though! In addition, I might also increase the butter up, probably to 20% — at least we can do that 🙂
There was another comment below about using something like oat milk instead of cow milk, that might be really nice!
Thank you for this recipe Maurizio. I just finished baking this beautiful bread and Iam so delighted that I have found the perfect bread for our home.. It’s soft, sweet and pillowy inside with a beautiful crust on top and same day bake. Iam in bread heaven. Heartfelt thank you. 💖
So wonderful to hear that, Kanika! I’m happy my recipe worked out well for you guys — enjoy!
Dear Maurizio, your recipes are always pure joy and perfection! Thank you for sharing!
Thanks for that, Andrzej! Much appreciated and happy baking!
Might you have a similar recipe without using milk or butter? Or what would you substitute?
I don’t have a version without milk and/or butter, but there was a comment below about a suggestion to use oat milk in place of cow milk, that might be really tasty. Another idea would be to use olive oil in place of the butter, this would help soften the bread but will change the flavor profile. Unfortunately removing the butter and milk entirely really changes the outcome of this bread!
You might also want to take a look at my recipes page under the “pan breads” section, there’s a few ideas for sandwich style bread that doesn’t have any enrichments!
Thank you!
I am so excited to try this. If I use my covered Pullman loaf pan, how soon after removing the bread from the oven do I remove the top of the pan?
Using gloves remove the lid right after you take the pan out of the oven. Then remove the baked loaf from the pan and cool on a wire rack. Forgot to add this to the writeup, will add now!
Thanks!
Right on! So awesome to hear that. No worries about the split at top, that can happen with this loaf readily — I had it happen once during testing and it was just fine (in terms of taste & texture). Sounds like your family didn’t mind one bit, either 🙂
Just like you said, I find the flavor just right for this every day toast bread. While I love a good buttery bread, I dropped the butter significantly from my early tests so it’s just enough — a hint. The honey adds sweetness but not too much, there’s nothing worse to me than a cloyingly sweet bread when you’re not expecting that. I’m so glad this worked out well for ya!
Thank you for sharing the recipe with us Maurizio. I can’t wait to try this tomorrow. Got my Levain happening already 🙂
You’re very welcome, Neng! Have fun with it, you’ll love the result. Happy baking!
That’s correct, the same amount.
Hi Maurizio. Thanks for a gr,eat sandwich bread recipe. My bread is rising in the pan now and the dough was really easy to work with. I normally use King Arthur’s Bakers Special Dry Milk for a softer crumb and high rise in pan loaves. Would it work in this case? I would substitute the powdered milk and water for the milk in the recipe.
You’re very welcome, Jay! Yes, you can absolutely use powdered milk. I tend to prefer liquid, whole milk when baking and approach my recipes in that way, but powdered milk will work just the same. I hope it baked up nice — enjoy!
I tried making this today and it did not turn out that well. Not entirely sure where I went wrong but it turned out more like a cake batter than bread when I tried to pre-shape and shape it, there was just no strength at all. I formed it as best I could and plunked it in the tins, deciding that baking it was at least a learning experiment rather than feed it to the compost. The baked loaves cracked on one side in the oven and the final texture was more like a pound cake than bread. The flavor is good and it will make great toast. I just prepared a levain and will try again tomorrow.
Sorry to hear that, Tracy! I’m wondering if fermentation was strong enough in your dough. Be sure your levain/starter is nice and mature when you mix it into the dough, even if it needs more time. Also, follow this same line of thinking for bulk fermentation — I have a feeling your dough might have needed more time here.
Usually cracking and a dense texture like you’ve described is a sign of a lack of aeration inside from insufficient fermentation. Build that levain and let it mature fully then give the dough a bit more time in bulk, I’m sure this is going to help quite a bit! Let me know how it goes, we’ll get a wonderful loaf out of your oven!
13/19 or 13/(2 X 9) = .72 ?
I have a 13″ pan, not a pair of 9″ pans. How do I scale the receipe? Multiply all values by 13/9 or 1.4?
Yes, that’s a great approach. My gut feeling was around 1,100g and that calculation is just above that (1,120g). I’d likely start at 1.1kg and work up slowly until it fills the pan to your liking.
Thanks for that update, Branch! Many have been adjusting the pan size so this helps quite a bit.
This looks delicious but I would have to visit my friend Google to convert to cups.
Thank you!
I’ve been looking forward to this recipe. I have a question….while I’ve kept starters going in the past, it has been awhile since I’ve had one. I’d love to make this bread, though. Can you recommend to me any poolish-style substitutions for the levain so that I can still take advantage of your recipe? Thanks.
Unfortunately because my focus for the longest time has been on 100% sourdough I have very limited experience in working with commercial yeast, even in a poolish application. However, it’s something I want to explore in the future, especially for a bread like a baguette. My feeling is, if you have experience with poolish, use what’s familiar to you and build it how you would for a country-style loaf or even a baguette. Because my recipe is 100% white flour it’ll act similarly, even if the enrichments might impede fermentation somewhat. To counter this, give the dough the time it needs to rise sufficiently in bulk and proof.
If you do get around to using a poolish, please let me know what works for you and I’ll try it out here in the future! Hope this helps!
A thing of beauty! Can’t wait to try!
Thanks, Kim! I’m confident you’ll love this bread 🙂
Baking bread in our kitchen is a weekly or more occurrence. The bread looks and sounds so good. I will have to go online to translate the amounts though (smile), we live in Ohio. Happy baking …the world around.
To me, each time I bake it’s the highlight of my week (although admittedly, I bake almost every day so it’s the highlight every day ☺️). Thanks for the kind words and happy baking right back at ya!
You’re very welcome, Rosa! You sure can. Happy baking!
Thank you, fixed!