Apf-wwf Pain de Mie

I already have a post on Pan de Mei in my blog which uses only apf and lots of butter. Just to make it a bit healthier, I have used some amount of whole wheat flour. The crux of using this Pullman loaf tin is that you will get a perfect brick like rectangular loaf only if you use the correct amount of flour and proper proofing time. For my daughter’s birthday party, I wanted to bake some bread canapes and hence I made 2 such loaves. The first one didn’t give me a sharp edged loaf, probably because the dough amount was slightly lesser. So in the next attempt I used slightly more amount of whole wheat flour and it came out perfect.

I have used a 240 ml cup.

Ingredients:

• All purpose flour 400 gm
• Whole wheat flour 250 gm
• Salt to taste
• Instant yeast 1.5 tsp
• Milk powder 1/2 cup
• Sugar 1 tbsp
• Butter 50 gm
• Milk 240 ml (1 cup)
• Lukewarm water 220 ml plus/minus a tablespoon or so

Method:

• Mix all the dry ingredients in a big mixing bowl.
• Heat the milk and the butter till the milk is slightly warm.
• Now add this milk into the dry ingredients and mix.
• Pour the lukewarm warm little by little and knead into a smooth and soft dough.
• Use more or less water depending on the absorption of water by the dough as each dough absorb water differently.
• Knead for 10-12 minutes till the dough becomes soft, elastic and bouncy.
• Place the dough in a well oiled bowl and cover the bowl with a moist towel and keep aside till the dough doubles in size.
• Take your 13 by 4 by 4 inch Pullman loaf tin and grease it well on all sides as well as the inner surface of the lid.
• Transfer the dough onto a clean surface and knock out the gases.
• Roll the dough into a rectangle and fold it tight log and place it in the loaf tin.
• Press on all sides and cover with the lid.
• Wait till the dough reaches almost the rim of the tin.
• Preheat the oven at 180 degree Celsius for 10 minutes.
• Place the loaf tin in the oven and bake for 20-25 minutes with the lid closed.
• Now remove the lid and bake for 10-15 minutes more. If the top browns too much, then cover the tip with a foil or the lid itself and bake.
• Remove the loaf tin out of the oven and wait for 4-5 minutes.
• Transfer the bread onto a cooling rack and cool it well for 2-3 hours.
• Slice and serve it.

Notes:

• The best part of this bread is that you can slice of very thin without crumbling.
• The crumb has a nice texture and a buttery taste.
• I could get 30 slices from the bread.
• You can check my full apf pain de mei here.
• I tried adding 400 gm apf and 200 gm wwf first, but then the dough didn’t rise till the brim and I didn’t get a flat brick like rectangular shaped loaf. So in my next attempt I used 250 gram of WWF and got the perfect rectangular bread.
• Check the post of bread canapes which was made using this loaf.

**** Extra Notes:

• I tried the same with 325 grams of maida/apf and 325 grams of whole wheat flour, You might have to increase water by a spoon or so. Please adjust accordingly. And here is what I have got. Once again a perfect brick like loaf and beautiful thin slices. Perfect for sandwiches.