One of my very favorite snacks is a good old fashion peanut butter and jelly sandwich. I can’t get enough of these things. Usually I use a whole grain sandwich bread, like a sprouted wheat loaf, as the base because I prefer a more hearty bread and the health benefits whole grain provides. But every now and then I get the urge to make a totally classic peanut butter and jelly, white bread and all. This was the inspiration behind my latest bake: Sourdough Pan de Mie.
The loaf I decided to make was based off the amazing txfarmer’s formula found here. However, this formula calls for retarding the dough overnight and a 6 hour(!) proof time. I definitely did not want to wait that long for my pb&j so I added instant yeast to reduce the bulk to to around 1 hour and the proofing time to 2 1/2 hours. The retarding was skipped all together. This probably cut down on a fair amount of sourness but I was fine with this as I wanted very limited levels of sourness in this bread. I also used whole egg instead of egg whites.
I also altered the way this dough is mixed. Txfarmer did the mixing for her bread in a stand mixer and mixed to a high level of gluten development. I don’t have access to a mixer at home so I had to figure out a different way to develop the gluten. I decided to use the method I describe in lesson one with a couple modifications. 1) I folded the dough multiple times after each five minutes rest until the dough resisted more folding and 2) Even after the initial three folds I continued to fold the dough every ten minutes until the end of bulk. This worked very well as I ended up with nice strength despite the dough being surprisingly wet.
The bread turned out exactly as I had hoped! It is quite moist and mild flavored. It is subtly sweet and slightly rich. It is also surprisingly strong for being so soft. A quality that comes in handy when spreading peanut butter on top. I will definitely be making this again the next time I crave white bread.
Formula – Sourdough Pan de Mie
|Baker’s %||Ingredient||500g. Loaf|
- Combine all ingredients in a mixing bowl by hand. Desired dough temperature is 78 degrees.Let the dough rest five minutes.
- Fold the dough as described in lesson one until the dough starts to resist folding. Rest the dough another 5 minutes and then repeat the folding. Repeat this process one more time for a total of three fold sessions in the first 15 minutes of bulk fermentation.
- Continue to fold the dough in the same manner every 10 minutes until the end of bulk fermentation which should be around 1 hour. You should end up with a strong and airy dough.
- Divide the dough into three equal weight pieces and pre-shape round as described in lesson one. Allow the dough to rest for 25-30 minutes.
- Final shape the three dough balls round and place in a 9″ loaf pan. I used my great little pullman pan.
- Proof the dough for 2 – 2.5 hours.
- Bake in a 350 degree oven for 35 minutes. Steam the oven for the first 10 minutes if not using a covered pullman pan.
- Remove loaf from the oven and immediately turn out of pan. Allow to cool on a wire rack for at least 20 minutes before eating.
- Enjoy some pbjs!
Submitted to Yeast Spotting.