Experiment #6 - a photo on Flickriver

Experiment #6

.. and, using my natural, or sourdough starter as it is usually called. They look like varnished wood to me...but, they are nice and soft.... that is an egg wash on top.

I'm still searching for more vertical rise and want to see if I can get a regular loaf with not very much sourness to it. My 'classmates' claim it's possible... I'm not sure if we have the same taste buds or if they are cheating or what ...yet.......

This is a Maurizio Leo recipe called Pain de Mie. ... which in English just means "soft bread".

If you don't want the regular hard crusty loaf (usually with blackened edges and the ubiquitous 'ear') associated with sourdough baking... may I recommend this one?

It is a one day bake ...but, it becomes a rather long day.... especially if you end up with a more fluid dough than his appeared in the video ... even after adding a fair bit more flour to try to rectify that..... and/or you are not sure whether letting it rise longer will help the height or just make things more sour.... ... but, in the end.... a husband coming up the stairs several times to have a look in the oven whilst it baked ..and, declaring that it was an amazing scent.... somewhat gave it the thumbs up before even taking it out.

It is a wonderfully soft loaf... even the crust is firm but still soft to the touch. It has just a slight tang of sourness to it. Sadly, even though Maurizio claims it is the best for toast... he obviously is not a true toast aficionado. It is a very moist bread...so takes too long to actually get some browning on the crumb, and in the meantime, the crust is getting to the burnt stage....(he seems to like what he calls frizzled crust).. not my idea of perfect toast. Sadly, Philip, I can't give it 5 stars for toast ... but, maybe still a 3.5 if you watch it and don't let it get away on you in the toaster.!! I burned a lot of toast in my childhood using a stupid wrecked toaster that did not pop up ... I know how to make toast. I much prefer my regular loaves for morning toast and coffee.

It's a lovely loaf for sandwiches ... absolutely perfect. We had open faced lunch sandwiches today and mmmm'd and ahhh'd.. a LOT.

My only complaint is that I still don't have a large enough loaf... height wise.... but, perhaps as my young starter gains strength... if that actually does happen..... it will show up one day.

Meanwhile.... science experiments continue .....

Click on the link if you want the recipe and to see the video and, be sure to read the comments about the hydration on his page ... and also see our own take on this recipe below in comments.

Pain de mie

Taken on: March 6, 2024

Tags:

home made bread

baking

Maurizio Leo recipe

bread baking

made from scratch

sandwich bread

soft sandwich bread

tasty bread

link to recipe « less

Sets appears in: • Breads

Groups appears in: • Baking | Artisan Artistry • Creative Tabletop Photography more » • Baked from Scratch • Flavor: Celebrating great taste • ART for Kitchen & Dining room WALL • Good things to eat & drink 2005-2024 • Awesome Food and Drink Photos! • Macro & Close up Photography • CulinArt (food & recipes) • Bread Baking at Home « less

Camera: Panasonic DMC-GX7, f/5.4, 1/60 sec, 29mm (=58mm), ISO 2500 (more info) (hide info)

Camera:	Panasonic DMC-GX7
Lens:	LUMIX G VARIO 14-42/F3.5-5.6 II
Aperture:	f/5.4
Exposure Time:	0.017 sec (1/60)
Focal Length:	29mm (35mm equivalent: 58mm)
ISO:	2500
Exposure Bias:	-0.33 EV
Flash:	Off, Did not fire
Exposure Program:	Program AE
Exposure Mode:	Auto
Metering Mode:	Multi-segment
White Balance:	Auto
Gain Control:	High gain up
Color Space:	sRGB
Software:	Ver.1.1
Show full info

Stats: 984 views / 18 comments