What is the pain de mie?

Pain de mie is a type of bread with an extremely thin bark and a thick but very soft inner part. It is usually used to make toasts and hot and cold sandwiches and can be baked at home or purchased in a preliminary, wrapped form. Baking pain de mie requires a specialized baking can, which differs from most cans of bread because it has a lid. In addition to the typical ingredients of bread, such as flour, yeast and water, de mie pain usually contains milk and butter, giving it a higher fat content than many other breads. In order to understand this seemingly unusual name, it should be noted that bakers use the word "Crumb" to reference to the inner part of the loaf of bread. Since the bark of this bread is extremely thin, most of the loaf consists of a crumb. Therefore, it is commonly used to produce toasts and hot and cold sandwiches. In many Western European countries, especially in France, this type of bread can be purchased in supermarkets in a preliminary, wrapped form. Many people also decide to bakeIt at home.

Baking pain de mie requires a specialized can of baking called Pain de Mie Pan. This pan differs from most bread cans in that it has a lid that is made of the same material as the body of the pelvis. The lid is located in the pan during the last phase of the climb and is left in place for the part or the entire baking process. As a result, the loaf does not develop a hard, strong upper bark during baking. In addition, the lid prevents rounding the top of the loaf, resulting in bread that is flat on all sides.

Like most yeast breads, pain de mie contains flour, water and yeast. In addition, bread usually also contains milk, butter and in some cases milk powder and eggs. The inclusion of these additional ingredients means that this type of bread has a higher fat content than many other varieties. Without this high -fat content, however, bread would lack softFor elasticity, which many consider to be its defining quality.