Spotted a Pain de Mie recipe over at an eG thread and thought it would be interesting to convert it to sourdough. I halved the recipe to make a roughly 500g loaf. The bread was delicious, nice mix of sweet/sour, soft crumb. The crust was so thin and crispy, that my finger accidentally broke a surface when I was taking it out of the tin. The crust was no longer crispy this morning. My family, not being fans of crusts, LOVED the bread.
100g bread flour
This puffed up to 4 times its volume in 7 hrs.
|Milk||250 grams||8.83 oz||62.50%|
|Bread flour||200 grams||7.06 oz||50.00%|
|Plain flour||200 grams||7.06 oz||50.00%|
|Melted unsalted butter||50 grams||1.77 oz||12.50%|
|Celtic salt||10 grams||0.35 oz||2.50%|
|Sugar||25 grams||0.88 oz||6.25%|
Total Flour Weight: 400 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been converted to other measures.
3 short kneads/rests within 30 mins
2 fold/turns within 2 hrs
Shape and into the fridge for half an hour
Oven 230 C for 15 mins, 190 C for 30 mins.
Would like some input from you bread sages:
1. The original recipe (I'm halving it) called for: 350g milk, 500g flour. I made the preferment with 100g flour and 100g water. Should I stick to water in future or is it feasible to use milk to keep true to the recipe?