Classic Pain de Mie

A silky-soft French pullman loaf with a closed crumb and mild sourdough tang — perfect for refined sandwiches or crisp morning toast.

At a Glance

• Loaf Style: Enriched sandwich bread

• Skill Level: Intermediate

• Total Time: ~18–24 hours (includes overnight cold proof)

• Prep Time: ~30 minutes

• Yield: One standard pullman loaf

• Hydration: ~65%

• Bake Temp: 375°F / 190°C

• Baking Vessel: Pullman loaf pan (with lid if available), greased

Ingredients

• 100g active sourdough starter (100% hydration)

• 400g bread flour

• 180ml whole milk, lukewarm

• 30ml water

• 30g sugar

• 7g fine sea salt

• 40g unsalted butter, softened

• Optional: additional butter for greasing and brushing crust

Instructions

Make the Dough
1. In a mixing bowl, combine the milk, water, sugar, and starter. Stir to dissolve.
2. Add flour and salt. Mix until a rough dough forms, then knead for 5–7 minutes until smooth.
3. Add softened butter, a little at a time, kneading until fully incorporated and the dough becomes supple and elastic.
4. Shape into a ball, cover, and let rest for 30 minutes.

Bulk Fermentation
5. Perform 2–3 gentle stretch and folds over the next 1½–2 hours at 30-minute intervals.
6. Cover and allow to rise at room temperature for 4–6 hours, or until the dough is puffy but not doubled.
7. Transfer to the fridge to cold-proof overnight (8–12 hours).

Shape and Final Proof
8. The next day, let the dough sit at room temp for 30–45 minutes to take the chill off.
9. Grease a pullman loaf pan. On a lightly floured surface, roll the dough into a tight rectangle, then shape into a log.
10. Place into the pan seam-side down, flattening gently to evenly distribute.
11. Cover and proof at warm room temp for 2–4 hours, or until dough has risen to about ½ inch below the top edge of the pan.

Bake
12. Preheat oven to 375°F / 190°C. If using a pullman lid, slide it on just before baking.
13. Bake for 35–40 minutes, or until golden brown and hollow-sounding when tapped.
14. Remove from pan and cool completely on a wire rack. Brush with melted butter if desired.

Visual Cues

• Crust should be smooth and lightly golden.

• Interior crumb should be closed, uniform, and cloud-soft with barely any holes.

• If using the lid, the loaf should bake into a perfect cube shape.

Why This Works

Enriched with milk, butter, and sugar, Pain de Mie has a pillowy softness that complements the subtle complexity of sourdough. The cold proof deepens flavor while preserving the bread’s gentle texture and shape.