Pain de mie
A sandwich loaf with an even crumb, for finger sandwiches and canapés. The photographs show the version made with white spelt flour and water.
Method
In the bowl of a stand mixer, mix 100 g of the flour with the yeast and lukewarm water to make a very soft starter.
Cover with the remaining 400 g of sifted flour. Leave to rest until the rising starter cracks the layer of flour on top.
Add the lukewarm milk and salt. Knead until soft and smooth.
Transfer to a lidded loaf tin, filling it halfway. Leave to rise until the dough has risen by 3–4 cm, then close the lid.
Bake in a preheated oven for 45 minutes. Remove the lid and bake for another 15 minutes.
Tips
A rectangular tin with a lid produces a regular loaf with an even crumb, suited to finger sandwiches and canapés.
An open loaf tin produces a domed loaf, for sandwiches, toast or serving at the table.
The original notes do not specify the amount of yeast, the water needed for the starter or the oven temperature.
Variations
Plant-based version
Replace the milk with a plant-based drink or water.
With spelt and water
The photographed version is made with white spelt flour and water.