![]() ![]() ![]() You can bake this bread in almost any pan that's the right size, but I love the straight sides and nonstick liner of my USA Pan Pullman Loaf Pan (9″ x 4″ x 4″). By not using any whole grain flour in the dough (and the levain), you end up with bread that has reduced sourness and the lightest and most open interior possible. In testing, I played with many flour blends, but in the end, I settled on using only all-purpose flour. It's rare for me to bake bread without any whole grain flour, but I make an exception with this recipe. Watch me make this sourdough pain de mid (sandwich bread) Super soft pain de mie interior with the thinnest of crusts. I love that bread baked in this pan has very straight sides, and that using the lid when baking results in a loaf that has an ultra-thin crust. If you’re a frequent visitor here at The Perfect Loaf, you’ll know that the Pullman pan has pretty much supplanted all my other sandwich bread baking vessels. This style of bread is often called a Pullman Loaf, owing to the use of the Pullman pan, which purportedly was invented to be used in Pullman cars on a train to save space when baking. But there's a depth of flavor to be found here, too, that sets it far apart from any supermarket white loaf: mild fermentation flavors and a touch of sweetness, all with the slightest hint of tang. A few slices of this bread toasted within an inch of burning and served with a thick pat of butter on top might just be your new favorite breakfast. Each slice is remarkably soft and light, with the thinnest possible crust, but when toasted, the slice crisps and frizzles in an absolutely ideal fashion. My sourdough pain de mie sandwich bread is pure white bread in all its glory–and it’s the toast lover's best friend. ![]()
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