Pain de Mie | The Fresh Loaf

I decided to venture into enriched breads this week and make Pain de Mie from The Perfect Loaf: 

It’s a great bread with a lovely buttery smell and taste. One loaf’s already gone. Tomorrow we’ll use the second for french toast! I suspect it was only slightly over fermented given the larger crumb holes just under the top crust – but just. The loaf with the dull crust colour was a bit smaller than the other and probably shoudl have come out of the oven a few minutes earlier.


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