What does bread baking smell like in heaven? It smells like bread baking.
This month, Tanna decided we would make Pain de Mie. In our pullman pans.
Ha. Not only do we not have a pullman pan, but in mid March, we put all our bread tins out on the front lawn – now that we have our lovely brotform, we never use tins any more. (The tins were gone almost immediately.)
But us with no bread tins wasn’t going to stop me from trying to make home-made Pain de Mie!
All crumb, with little crust. I know this might not be the idea you have of a classic French bread, but it is the best way to describe this Pain de mie, which is a delicious French household staple in France. […] “Mie” means crumb in French. And indeed, this “Bread of the Crumb” title calls attention to the almost-absent crust on this bread, and its particularly tight crumb – which contrasts with the crunchy crusts and airy crumbs you find in most French breads […] It is beloved for its mild taste and soft and creamy texture, which makes it very versatile and perfect for breakfast toasts, sandwiches, fancy french toasts, canapes or even soup croutons. Its original square shape also makes it ideal for preparing a cheesy croque-monsieur or a croque-madame […] Pain de Mie is traditionally baked in a lidded Pullman bread pan. The lid constrains the expansion of the the dough and ensures a tighter crumb and perfect square shape.
– Audrey, Pardon Your French | Classic Pain de Mie
pain de mie […] sliced, packaged white bread
– Saron Tyler Herbst and Ron Herbst, The New Food Lover’s Companion, Fourth Edition, p482
The best bread for thin-slicing is called pain de mie, a butter-and milk-rich loaf baked in a special lidded pan (often called a Pullman pan). The lid ensures that the baking bread won’t expand too much, keeping it very close-grained — and thus totally non-crumbly, and easy to slice.
– King Arthur Flour, Sandwich Bread | A Smaller 100% Whole Wheat Pain de Mie