Softest Sourdough Sandwich Bread Recipe (Pain de Mie)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can be used for a dairy-free option.

Start by making the levain for the sourdough bread.

Mix bread flour, honey, and salt in a mixing bowl.

Dissolve yeast in warm water and let sit until frothy, about 5-10 minutes.

Add the yeast mixture to the flour mixture and mix until combined.

Use a stand mixer on low speed to incorporate the flour and water mixture for about 2.5 minutes, ensuring no dry flour remains.

Increase the mixer speed to medium and mix until the dough starts to cling to the dough hook and is smooth but still slightly shaggy.

Perform a windowpane test to check gluten development; the dough should stretch but tear easily.

Add softened unsalted butter to the dough one pat at a time, mixing until fully incorporated and the dough becomes softer and more shaggy.

Prepare a bulk fermentation container by smearing it with leftover butter to prevent sticking.

Monitor the dough temperature with a thermometer; aim for around 25°C (78°F).

Cover the dough and let it ferment, giving it stretch and folds during the process to strengthen it.

After bulk fermentation, divide the dough into portions and shape them into rectangles.

Place the shaped dough into a greased Pullman loaf pan.

Cover and let rise until it reaches the top of the pan, about 30-45 minutes.

Preheat the oven to 375°F (190°C).

Bake for 30-35 minutes until golden brown and sounds hollow when tapped.

Remove from the oven and let cool in the pan for 10 minutes.

Turn out onto a wire rack to cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens