1 00:00:00,000 --> 00:00:01,030 [MUSIC PLAYING] 2 00:00:01,030 --> 00:00:04,900 WOMAN: In this chapter, we're going to make pain de mie. 3 00:00:04,900 --> 00:00:09,910 Pain de mie can translate as a bread of crumb. 4 00:00:09,910 --> 00:00:13,330 The French words are very evocative of the qualities 5 00:00:13,330 --> 00:00:14,320 of this bread. 6 00:00:14,320 --> 00:00:17,320 It's a bread for which the crumb is 7 00:00:17,320 --> 00:00:19,060 more important than the crust. 8 00:00:19,060 --> 00:00:21,130 The bread we'll produce in this recipe 9 00:00:21,130 --> 00:00:24,940 will have a thin crust, and a dense dough. 10 00:00:24,940 --> 00:00:27,410 It will have a few little air pockets, 11 00:00:27,410 --> 00:00:30,220 but they will be so well spread out, 12 00:00:30,220 --> 00:00:33,170 and the crumb will be so dense, that you will practically not 13 00:00:33,170 --> 00:00:33,670 see them. 14 00:00:50,740 --> 00:00:54,870 So in this loaf, we are not using our sourdough starter, 15 00:00:54,870 --> 00:00:57,840 because we do not want to have the tang. 16 00:00:57,840 --> 00:01:01,380 This is a bread that's designed to have a lot of softness 17 00:01:01,380 --> 00:01:06,000 to it, and the sourdough is almost too flavorful. 18 00:01:06,000 --> 00:01:10,230 We want it to be very soft, very round, very "cushion-y." 19 00:01:10,230 --> 00:01:12,480 Think about eating through a slice of it 20 00:01:12,480 --> 00:01:16,560 as if you were to buy through, say, a cloud, or something 21 00:01:16,560 --> 00:01:19,290 very cottony, very smooth. 22 00:01:19,290 --> 00:01:22,980 This is an easy recipe to pull off with your children, 23 00:01:22,980 --> 00:01:25,980 because it doesn't require a sourdough starter. 24 00:01:25,980 --> 00:01:28,350 It also is much more resilient. 25 00:01:28,350 --> 00:01:30,240 It's an easy recipe to start with, 26 00:01:30,240 --> 00:01:34,980 and to start building confidence in your ability to bake bread. 27 00:01:34,980 --> 00:01:38,950 Now, it does get trickier as you bake it, but we'll get into it. 28 00:01:38,950 --> 00:01:41,370 So for this recipe, we have two types 29 00:01:41,370 --> 00:01:44,520 of flour, sugar, instant yeast that 30 00:01:44,520 --> 00:01:48,810 will activate with a little bit of water, salt, black pepper, 31 00:01:48,810 --> 00:01:50,730 warm milk, and water. 32 00:01:50,730 --> 00:01:52,890 And we also have butter. 33 00:01:52,890 --> 00:01:55,650 This recipe calls for some butter as a way 34 00:01:55,650 --> 00:01:57,810 to really make it a soft bread. 35 00:01:57,810 --> 00:02:00,840 So in this recipe, I'm going to use bread 36 00:02:00,840 --> 00:02:03,180 flour and all-purpose flour. 37 00:02:03,180 --> 00:02:05,220 We want this mix to have some softness, 38 00:02:05,220 --> 00:02:07,630 but we're not using sourdough here, 39 00:02:07,630 --> 00:02:12,240 so we do still want some flavor, and the use of darker flours 40 00:02:12,240 --> 00:02:14,430 helps give flavor and taste. 41 00:02:14,430 --> 00:02:19,020 We use sugar because we need to feed the yeast. 42 00:02:19,020 --> 00:02:21,510 I'm going to add a little bit of water 43 00:02:21,510 --> 00:02:24,330 to this yeast to activate it-- 44 00:02:24,330 --> 00:02:29,600 just really a soup spoon of it, no more. 45 00:02:29,600 --> 00:02:32,090 In this recipe, I'm using an active dry yeast, 46 00:02:32,090 --> 00:02:35,360 and the water here helps activate the fermentation 47 00:02:35,360 --> 00:02:36,360 process. 48 00:02:36,360 --> 00:02:39,090 So if you leave it for a couple of minutes, 49 00:02:39,090 --> 00:02:44,160 then you'll start getting this more bubbly structure. 50 00:02:44,160 --> 00:02:45,690 So we've got flour. 51 00:02:45,690 --> 00:02:47,240 We've got sugar. 52 00:02:47,240 --> 00:02:49,280 We've got yeast. 53 00:02:49,280 --> 00:02:51,920 We're going to add the salt, and I'm 54 00:02:51,920 --> 00:02:54,440 going to keep it away from the yeast, 55 00:02:54,440 --> 00:02:58,100 because that deactivates the yeast. 56 00:02:58,100 --> 00:03:00,540 And I'm going to use black pepper. 57 00:03:00,540 --> 00:03:04,700 Now, it's really important that you freshly mill your pepper. 58 00:03:04,700 --> 00:03:07,430 Freshly ground pepper just has more to say, 59 00:03:07,430 --> 00:03:09,800 because the grains will have kept more flavor. 60 00:03:09,800 --> 00:03:13,040 And as you crush them, then they give their everything. 61 00:03:13,040 --> 00:03:15,470 If your pepper has already been ground, 62 00:03:15,470 --> 00:03:17,980 it's basically started drying up. 63 00:03:17,980 --> 00:03:23,040 I'm going to start the mixing of the dough. 64 00:03:23,040 --> 00:03:25,260 So at this point, I do a first mix, 65 00:03:25,260 --> 00:03:28,160 and I do it just to bring the ingredients together. 66 00:03:28,160 --> 00:03:30,270 We don't want to be biting in through one 67 00:03:30,270 --> 00:03:31,650 big pocket of black pepper. 68 00:03:31,650 --> 00:03:33,870 That's all that this is about. 69 00:03:33,870 --> 00:03:36,210 So the black pepper I use in this recipe 70 00:03:36,210 --> 00:03:40,560 is a blend of peppers, and it's a little bit like a symphony. 71 00:03:40,560 --> 00:03:45,240 When you want to have a full story, a full expression 72 00:03:45,240 --> 00:03:46,770 of different flavors, you wouldn't 73 00:03:46,770 --> 00:03:49,030 go for just one black pepper. 74 00:03:49,030 --> 00:03:52,740 And this is something I learned from Chef Olivier Roellinger. 75 00:03:52,740 --> 00:03:54,720 If you only have one black pepper that you 76 00:03:54,720 --> 00:03:57,090 really, really love, go for it. 77 00:03:57,090 --> 00:04:01,440 Oftentimes, people think of pain de mie, milk breads, 78 00:04:01,440 --> 00:04:04,260 Pullman loaves as these tasteless breads. 79 00:04:04,260 --> 00:04:08,730 Black pepper is the way you can add flavor and taste to it. 80 00:04:08,730 --> 00:04:10,860 Using black pepper actually lends itself 81 00:04:10,860 --> 00:04:14,100 both to sweet and savory pairings-- 82 00:04:14,100 --> 00:04:15,720 which sounds a little surprising, 83 00:04:15,720 --> 00:04:17,880 but you really have to think of pepper, here, 84 00:04:17,880 --> 00:04:19,830 as a palate opener. 85 00:04:19,829 --> 00:04:22,389 So you can do this recipe without the black pepper. 86 00:04:22,390 --> 00:04:25,410 You can choose a different spice. 87 00:04:25,410 --> 00:04:28,560 But maybe start off with this recipe, 88 00:04:28,560 --> 00:04:31,170 get a sense of the taste, the flavors, 89 00:04:31,170 --> 00:04:33,990 and then venture off to other spices. 90 00:04:33,990 --> 00:04:35,640 I'm going to add a little bit of water, 91 00:04:35,640 --> 00:04:38,040 and I'm going to add warm milk. 92 00:04:38,040 --> 00:04:41,190 We add warm milk just so that it can 93 00:04:41,190 --> 00:04:43,920 be at the same temperature as the other ingredients, 94 00:04:43,920 --> 00:04:46,240 so that they don't contrast too much. 95 00:04:46,240 --> 00:04:49,920 It should be just warm enough that you can still 96 00:04:49,920 --> 00:04:53,550 keep your hand under the pan. 97 00:04:53,550 --> 00:04:57,250 With the dough hook, the dough will come together. 98 00:04:57,250 --> 00:05:00,780 And once it starts detaching from the sides 99 00:05:00,780 --> 00:05:03,270 of the mixing bowl, then that is a visual cue 100 00:05:03,270 --> 00:05:06,600 that this is going the right way. 101 00:05:06,600 --> 00:05:11,310 Scraping down the sides may take one or two times, and what's 102 00:05:11,310 --> 00:05:14,340 really wonderful when you're making this recipe is that I'm 103 00:05:14,340 --> 00:05:19,010 just above the mixer, and I can smell the black pepper's 104 00:05:19,010 --> 00:05:21,470 freshness, and that's just really wonderful. 105 00:05:29,220 --> 00:05:31,460 So I've mixed all my ingredients together, 106 00:05:31,460 --> 00:05:34,580 and they've come sufficiently together 107 00:05:34,580 --> 00:05:37,520 to easily detach from the side. 108 00:05:37,520 --> 00:05:39,830 If you have a little bit of flour 109 00:05:39,830 --> 00:05:41,840 that you're seeing in the bottom, that's OK. 110 00:05:41,840 --> 00:05:43,940 It'll blend in with the butter. 111 00:05:43,940 --> 00:05:48,230 I'm using a standalone mixer, because it helps blend 112 00:05:48,230 --> 00:05:50,390 the ingredients more easily. 113 00:05:50,390 --> 00:05:53,720 And especially with the butter, if you work the butter 114 00:05:53,720 --> 00:05:57,350 too much with your hands, then it will melt, 115 00:05:57,350 --> 00:05:59,870 and that throws off the balance. 116 00:05:59,870 --> 00:06:03,650 Be sure to use a good quality butter, with high fat content. 117 00:06:03,650 --> 00:06:06,140 If it's not good quality butter, then you 118 00:06:06,140 --> 00:06:08,480 might have a dough that doesn't rise properly, 119 00:06:08,480 --> 00:06:12,600 or will be a little uneven in its texture in the end. 120 00:06:12,600 --> 00:06:14,750 So here I think it's really important that you 121 00:06:14,750 --> 00:06:17,000 use a quality ingredient. 122 00:06:17,000 --> 00:06:18,720 It's unsalted butter. 123 00:06:18,720 --> 00:06:20,780 It's butter that should be at room temperature 124 00:06:20,780 --> 00:06:24,080 so that it blends in, but it shouldn't be so soft 125 00:06:24,080 --> 00:06:26,120 that it melts in your hands. 126 00:06:26,120 --> 00:06:29,540 Amish butter is actually a really good source. 127 00:06:29,540 --> 00:06:33,110 The quality of their dairy is superior and well-suited 128 00:06:33,110 --> 00:06:34,410 for this recipe. 129 00:06:34,410 --> 00:06:36,830 So I'm going to add the butter piece by piece, 130 00:06:36,830 --> 00:06:41,570 and then put the mixer on a low to medium speed, 131 00:06:41,570 --> 00:06:45,290 just to blend it together before I bring it to a larger speed. 132 00:06:45,290 --> 00:06:48,450 And I would really recommend doing this in thirds, 133 00:06:48,445 --> 00:06:50,575 just so you don't have these lumps of butter in it. 134 00:06:57,050 --> 00:06:59,570 So see how the dough is coming together? 135 00:06:59,570 --> 00:07:01,460 The butter has disappeared. 136 00:07:01,460 --> 00:07:05,940 So I can go for a second third, another round of butter. 137 00:07:05,940 --> 00:07:07,880 And as you blend in the butter, you'll 138 00:07:07,880 --> 00:07:12,590 feel that the dough is coming together as one. 139 00:07:12,590 --> 00:07:16,340 I mean, just when you're above this, the smell of the butter, 140 00:07:16,340 --> 00:07:18,170 of the black pepper-- 141 00:07:18,170 --> 00:07:20,840 it's just-- it's just really wonderful. 142 00:07:20,840 --> 00:07:24,560 Sorry, I have to say this, because if only the camera 143 00:07:24,560 --> 00:07:28,230 could convey all the wonderful smells I'm smelling here, 144 00:07:28,230 --> 00:07:29,900 it would just be amazing. 145 00:07:29,900 --> 00:07:33,540 You have this whiff of freshness of the dairy. 146 00:07:33,540 --> 00:07:37,090 It's-- it's just-- it's a really wonderful bouquet. 147 00:07:37,090 --> 00:07:38,230 I'm just getting excited. 148 00:07:40,910 --> 00:07:44,570 So the trick here is you don't want to overwork the dough. 149 00:07:44,570 --> 00:07:47,990 The butter-- if it starts melting, the grease 150 00:07:47,985 --> 00:07:49,615 and the water will separate, and that's 151 00:07:49,610 --> 00:07:51,140 what you don't want to do. 152 00:07:51,140 --> 00:07:53,330 You want the dough to come together, 153 00:07:53,330 --> 00:07:56,460 and as I'm pushing down the extra dough, 154 00:07:56,460 --> 00:07:58,600 you can see that it comes down in one piece. 155 00:07:58,600 --> 00:08:02,090 It's-- it's one dough, so to speak. 156 00:08:02,090 --> 00:08:04,280 What will happen here if you overmix the dough 157 00:08:04,280 --> 00:08:07,000 is that the butter will separate. 158 00:08:06,997 --> 00:08:09,077 So the elements of the butter-- the grease element 159 00:08:09,080 --> 00:08:11,000 and the water element-- will separate, 160 00:08:11,000 --> 00:08:14,330 and that will, in turn, make for a loaf that 161 00:08:14,330 --> 00:08:16,070 might not rise as much. 162 00:08:16,070 --> 00:08:19,250 The crumb structure won't be as smooth. 163 00:08:19,250 --> 00:08:21,410 So you really don't want to overmix it. 164 00:08:21,410 --> 00:08:24,230 Stay in the mid-range in terms of power, 165 00:08:24,230 --> 00:08:26,730 and don't do it for too long. 166 00:08:26,730 --> 00:08:29,330 Those are the two key elements. 167 00:08:29,330 --> 00:08:32,720 When it's ready, the dough should be detaching slightly 168 00:08:32,720 --> 00:08:33,680 from the sides. 169 00:08:33,679 --> 00:08:35,299 It should look smooth. 170 00:08:35,299 --> 00:08:39,229 What I like about this is that on this side, it's detaching. 171 00:08:39,230 --> 00:08:42,570 On this side it's a little attached, but that's fine. 172 00:08:42,570 --> 00:08:43,750 Don't overdo this. 173 00:08:43,747 --> 00:08:45,327 I'm just showing it to you to give you 174 00:08:45,330 --> 00:08:48,060 a sense of this dough is coming together. 175 00:08:48,060 --> 00:08:51,390 And if you are worried that you're 176 00:08:51,390 --> 00:08:54,910 going to use your standalone mixer too long, 177 00:08:54,910 --> 00:08:58,140 then use a spatula and finish it off with your spatula. 178 00:08:58,140 --> 00:09:02,040 So this dough is ready for a first rest in a bowl. 179 00:09:02,040 --> 00:09:06,480 If your butter was too warm and it has started melting, 180 00:09:06,480 --> 00:09:07,950 you can carry on your baking. 181 00:09:07,950 --> 00:09:11,520 Just know that you might not have as nice of a rise. 182 00:09:11,520 --> 00:09:14,820 You might have not as smooth of a crumb. 183 00:09:14,820 --> 00:09:15,790 That's absolutely fine. 184 00:09:15,790 --> 00:09:17,470 You'll do better next time. 185 00:09:17,470 --> 00:09:20,880 So take a simple bowl, a piece of paper, 186 00:09:20,880 --> 00:09:22,860 and just grease it up. 187 00:09:22,860 --> 00:09:25,530 The reason why I'm using butter is because I 188 00:09:25,530 --> 00:09:26,920 use butter for the recipe. 189 00:09:26,920 --> 00:09:29,940 So I just want to be coherent in terms of the oils here. 190 00:09:29,940 --> 00:09:33,270 I just want to grease it up so that I put the dough in, 191 00:09:33,270 --> 00:09:36,850 and that I can easily scoop it up for the next stage. 192 00:09:36,850 --> 00:09:42,730 So I use my hand as a scooper, and I just scoop in. 193 00:09:42,730 --> 00:09:45,460 It comes together quite easily. 194 00:09:48,650 --> 00:09:54,200 And then I just cradle it in this bowl, and that's its. 195 00:09:54,200 --> 00:09:59,320 Cover it up, and let it rise for 2 to 2 and 1/2 hours. 196 00:10:03,640 --> 00:10:06,670 So here, what's more important than the time 197 00:10:06,670 --> 00:10:08,350 is the visual cue. 198 00:10:08,350 --> 00:10:10,540 You want the dough to double in size. 199 00:10:10,540 --> 00:10:15,190 I gave you a 2 to 2 and 1/2 hour time frame to do this, 200 00:10:15,190 --> 00:10:17,830 but if your kitchen is really warm, 201 00:10:17,830 --> 00:10:20,830 this might happen in a little under two hours. 202 00:10:20,830 --> 00:10:23,470 And in that case, just check on the dough 203 00:10:23,470 --> 00:10:26,050 every once in a while, about an hour and a half 204 00:10:26,050 --> 00:10:27,620 in, to see where it's at. 205 00:10:27,620 --> 00:10:29,380 And if you're in the right volume, 206 00:10:29,380 --> 00:10:31,180 then go ahead with the next step. 207 00:10:31,180 --> 00:10:35,260 Conversely, if your kitchen is maybe a little too cold, then 208 00:10:35,260 --> 00:10:38,110 maybe the dough will not have risen enough. 209 00:10:38,110 --> 00:10:42,160 Past 2 and 1/2 hours, stick to what you have. 210 00:10:42,160 --> 00:10:47,120 Your dough thereafter may not rise as much in the mold. 211 00:10:47,120 --> 00:10:51,490 Maybe the crumb will be a little denser, but that's OK. 212 00:10:51,490 --> 00:10:54,340 This point, there's nothing else you can do about it. 213 00:10:54,340 --> 00:10:57,160 I have a few different types of molds here. 214 00:10:57,160 --> 00:11:00,100 This would be a simple cake pan I would typically 215 00:11:00,100 --> 00:11:03,490 use at home, because it's easy, and it's at hand. 216 00:11:03,490 --> 00:11:06,700 This is more of a professional grade type of mold. 217 00:11:06,700 --> 00:11:10,510 It has a top that slides up and down. 218 00:11:10,510 --> 00:11:15,160 This will make for the most perfect top crust 219 00:11:15,160 --> 00:11:17,980 and a square slice. 220 00:11:17,980 --> 00:11:19,930 So I'm oiling the pan, because I want 221 00:11:19,930 --> 00:11:23,290 to have bread that will easily be removed from the mold. 222 00:11:23,290 --> 00:11:25,900 And I'm oiling it, rather than buttering it, 223 00:11:25,900 --> 00:11:28,640 because I don't want the Maillard reaction. 224 00:11:28,640 --> 00:11:32,080 I just want it to not stick to the mold. 225 00:11:32,080 --> 00:11:34,240 So any oil will do in this recipe. 226 00:11:34,240 --> 00:11:35,710 The main thing is just having one 227 00:11:35,710 --> 00:11:37,520 that will resist high temperatures, 228 00:11:37,520 --> 00:11:40,570 and this will avoid having any burns. 229 00:11:40,570 --> 00:11:41,980 Our mold is ready. 230 00:11:41,980 --> 00:11:47,010 So take a little bit of flour, and flour your surface. 231 00:11:51,690 --> 00:11:55,770 And I'm spreading it out. 232 00:11:55,770 --> 00:11:57,940 I'll uncover the dough. 233 00:11:57,936 --> 00:11:59,546 Has doubled in size. 234 00:11:59,550 --> 00:12:02,130 You can use the dough scraper to scrape it 235 00:12:02,130 --> 00:12:04,110 on the sides, or your hands. 236 00:12:04,110 --> 00:12:06,240 There's butter on the sides, so it 237 00:12:06,240 --> 00:12:08,190 should come out quite easily-- 238 00:12:08,190 --> 00:12:09,390 as you can see-- 239 00:12:09,390 --> 00:12:12,000 but you can also use the dough scraper 240 00:12:12,000 --> 00:12:17,430 and scrape it out onto the surface. 241 00:12:17,430 --> 00:12:20,900 So this is a stage which some people are a little daunted by. 242 00:12:20,900 --> 00:12:24,480 But again, this dough is very resilient overall, 243 00:12:24,480 --> 00:12:27,260 so a good place to start, and one 244 00:12:27,260 --> 00:12:31,340 you shouldn't be afraid of being a little heavy handed at first. 245 00:12:31,340 --> 00:12:36,720 So I've tossed over the dough onto a floured surface. 246 00:12:36,720 --> 00:12:38,340 This was the top. 247 00:12:38,340 --> 00:12:40,970 I'm just going to put it on the side. 248 00:12:40,970 --> 00:12:44,420 If your hands tend to get a little sticky, 249 00:12:44,420 --> 00:12:47,810 then just flour them just enough to remove the stickiness. 250 00:12:47,810 --> 00:12:52,150 And so here we have our dough, and what I'm going to do 251 00:12:52,150 --> 00:12:54,250 is I'm going to flatten it out. 252 00:12:54,250 --> 00:12:57,490 I'm going to tuck the sides inwards a little bit 253 00:12:57,490 --> 00:12:59,380 to create the seam, and then I'm going 254 00:12:59,380 --> 00:13:03,430 to roll over from the farthest to the closest to me 255 00:13:03,430 --> 00:13:08,800 to create a log that will perfectly lodge into this mold. 256 00:13:08,800 --> 00:13:15,630 Just make sure you spread it out to about the width of the mold. 257 00:13:15,630 --> 00:13:17,220 So here I go. 258 00:13:17,220 --> 00:13:21,420 And I'm using the bottom part of my hand, here-- 259 00:13:24,020 --> 00:13:25,320 just this part. 260 00:13:25,320 --> 00:13:27,770 And I'm not terribly heavy handed, 261 00:13:27,770 --> 00:13:30,600 so I just pushed it down. 262 00:13:30,600 --> 00:13:32,870 The other thing you can do is holding 263 00:13:32,870 --> 00:13:35,160 it, expand it a little bit-- 264 00:13:35,155 --> 00:13:36,535 not too much, because then you'll 265 00:13:36,530 --> 00:13:39,080 kill a little bit of the structure-- 266 00:13:39,080 --> 00:13:41,420 and let's see how it compares. 267 00:13:41,420 --> 00:13:42,410 That's about right. 268 00:13:42,410 --> 00:13:44,960 I'm going to do it a little more so I can tuck over, 269 00:13:44,960 --> 00:13:50,480 a little bit, the sides inwards, so that the side looks nice. 270 00:13:50,480 --> 00:13:54,230 At this stage, this is kneading, this is shaping, 271 00:13:54,230 --> 00:13:55,860 this is punching the dough. 272 00:13:55,860 --> 00:13:58,310 You don't want it to deflate too much, so just 273 00:13:58,310 --> 00:14:02,360 do it in a way that's relatively delicate. 274 00:14:02,360 --> 00:14:06,350 So I'm going to tuck in just the tip ends. 275 00:14:06,350 --> 00:14:11,450 And so I'm just bringing it up and a little inwards, 276 00:14:11,450 --> 00:14:13,950 and pushing it a little on the sides 277 00:14:13,950 --> 00:14:17,600 so that I don't lose too much of the width. 278 00:14:17,600 --> 00:14:20,720 And this is important because once you've 279 00:14:20,720 --> 00:14:24,050 cradled the loaf in this to rise, 280 00:14:24,050 --> 00:14:26,510 it will not expand on its own lengthwise. 281 00:14:26,510 --> 00:14:27,700 It will only go upwards. 282 00:14:30,460 --> 00:14:34,270 And then I'm going to bring this part, 283 00:14:34,270 --> 00:14:39,580 rolling it to the closest part of me by just tucking it. 284 00:14:39,580 --> 00:14:41,590 I usually use my index fingers here, 285 00:14:41,590 --> 00:14:44,290 but you can use your whole hand eventually. 286 00:14:44,290 --> 00:14:48,140 What you're trying to do here is just bring it over. 287 00:14:48,140 --> 00:14:50,890 So I'm using my thumbs, and I'm just 288 00:14:50,890 --> 00:14:54,180 creating this little movement. 289 00:14:54,180 --> 00:14:56,740 You are constraining, a little bit, the dough here, 290 00:14:56,738 --> 00:14:58,158 and this is what you want for it-- 291 00:14:58,155 --> 00:15:00,245 to then expand in the mold. 292 00:15:00,240 --> 00:15:06,420 So I tuck this in, and then in pushing with my thumbs, 293 00:15:06,420 --> 00:15:08,440 I'm also spreading the dough a little bit-- 294 00:15:08,440 --> 00:15:15,740 so bringing it inwards, inwards, inwards. 295 00:15:15,740 --> 00:15:19,910 And we have, more or less, a consistent dough. 296 00:15:19,910 --> 00:15:24,560 There's no big rise here, and very low shoulder there. 297 00:15:24,560 --> 00:15:27,410 What we want here is a sense of regularity, 298 00:15:27,410 --> 00:15:29,300 so that it's kind of like a log. 299 00:15:29,300 --> 00:15:34,330 Now, on the bottom, you have the key 300 00:15:34,330 --> 00:15:38,320 that is indicative of the place that it's been folded over, 301 00:15:38,322 --> 00:15:40,782 and on the top we're starting to see a few air bubbles that 302 00:15:40,780 --> 00:15:43,240 are popping up, because, well, this is 303 00:15:43,240 --> 00:15:45,350 where we're at in the process. 304 00:15:45,350 --> 00:15:49,080 So take back my mold. 305 00:15:49,080 --> 00:15:51,740 I'm going to grab it very slightly, 306 00:15:51,740 --> 00:15:53,930 and cradle it very delicately. 307 00:15:53,930 --> 00:15:57,500 Once again, I'm just trying to be very delicate here to not 308 00:15:57,500 --> 00:16:00,460 kill too much of the structure. 309 00:16:00,460 --> 00:16:04,330 The dough is touching the sides of the mold. 310 00:16:04,330 --> 00:16:05,180 Good. 311 00:16:05,180 --> 00:16:07,090 There's a little hole here, and there. 312 00:16:07,090 --> 00:16:08,650 Here we're a little more advanced. 313 00:16:08,650 --> 00:16:09,700 That's OK. 314 00:16:09,700 --> 00:16:12,550 That actually is a good demonstration that this works. 315 00:16:12,550 --> 00:16:15,280 The main thing is it will not expand this way. 316 00:16:15,280 --> 00:16:21,280 It will push in every corner it has, but it will not lengthen. 317 00:16:21,280 --> 00:16:24,010 So I'm going to let the dough rise here, 318 00:16:24,010 --> 00:16:27,080 anywhere between 30 minutes to an hour and a half. 319 00:16:27,080 --> 00:16:32,020 And this really depends on what your home kitchen is like, 320 00:16:32,020 --> 00:16:35,380 and we let it rise at room temperature, around 20 321 00:16:35,380 --> 00:16:37,090 to 25 degrees. 322 00:16:37,090 --> 00:16:40,850 The visual cue here is it should be a finger away from the top, 323 00:16:40,850 --> 00:16:41,890 no more. 324 00:16:41,890 --> 00:16:45,880 If it's a little less, that's OK, but at that point, 325 00:16:45,880 --> 00:16:48,920 it's ready to go into the oven. 326 00:16:48,920 --> 00:16:53,480 So more than the time, the rise. 327 00:16:53,480 --> 00:16:57,140 I'm going to oil the top so that even though this 328 00:16:57,140 --> 00:16:59,420 is nonstick parchment paper, I don't 329 00:16:59,420 --> 00:17:04,790 take any risk in it sticking. 330 00:17:04,790 --> 00:17:06,410 There we go. 331 00:17:06,410 --> 00:17:09,740 The time range here for the dough expansion 332 00:17:09,740 --> 00:17:12,560 is much larger than usual, and so I 333 00:17:12,560 --> 00:17:15,470 think that you should really keep an eye on this dough. 334 00:17:15,470 --> 00:17:17,360 Especially if you're a beginner at baking 335 00:17:17,359 --> 00:17:20,999 and these are one of your first recipes, by checking regularly, 336 00:17:21,000 --> 00:17:23,390 you will start developing an understanding 337 00:17:23,390 --> 00:17:25,070 of how your kitchen operates. 338 00:17:33,535 --> 00:17:35,885 Let's see. 339 00:17:35,880 --> 00:17:40,410 This has risen, and it seems to be just fine. 340 00:17:40,410 --> 00:17:43,470 It's sticking a little bit, so I'm just rolling 341 00:17:43,470 --> 00:17:46,070 the parchment paper over. 342 00:17:46,070 --> 00:17:48,570 Do not destroy the top. 343 00:17:48,570 --> 00:17:51,240 Look-- this looks beautiful. 344 00:17:51,240 --> 00:17:54,800 You're about a finger away, so this looks good to me. 345 00:18:03,240 --> 00:18:04,370 So here's our loaf. 346 00:18:04,370 --> 00:18:06,260 It has a nice golden color. 347 00:18:06,260 --> 00:18:09,440 And as you can see, it has a rounded top. 348 00:18:09,440 --> 00:18:11,240 This other loaf was baked in a Pullman pan, 349 00:18:11,240 --> 00:18:14,300 so it has a flat, squared-off top. 350 00:18:14,300 --> 00:18:16,880 In the loaf where there is no lid, 351 00:18:16,880 --> 00:18:19,460 the crumb may be slightly more airy. 352 00:18:19,460 --> 00:18:23,210 In the black pepper bread I bake at the bakery, 353 00:18:23,210 --> 00:18:25,280 I don't put the lid, so that I can have 354 00:18:25,280 --> 00:18:28,710 just a little more expansion. 355 00:18:28,710 --> 00:18:31,910 So the crumb is ever so slightly less dense 356 00:18:31,910 --> 00:18:33,530 than in the pain de mie proper. 357 00:18:38,340 --> 00:18:43,680 Now, of course, you can start slicing off the ends 358 00:18:43,680 --> 00:18:46,240 to cut through the first slices. 359 00:18:46,240 --> 00:18:49,170 I'm going to cut it in the middle, 360 00:18:49,170 --> 00:18:53,850 to show you what it looks in the middle. 361 00:18:53,850 --> 00:18:57,450 The middle is the part where you are the most at risk that it 362 00:18:57,450 --> 00:18:59,550 hasn't baked properly, right? 363 00:18:59,550 --> 00:19:03,540 And here, just as I opened it, I had the buttery flavors, 364 00:19:03,540 --> 00:19:04,440 slightly saline. 365 00:19:07,690 --> 00:19:08,980 It's very buttery. 366 00:19:08,980 --> 00:19:13,840 It's almost brioche in texture and feel, and in smell. 367 00:19:13,840 --> 00:19:16,930 Now you have a thick crumb texture. 368 00:19:16,930 --> 00:19:19,810 You see a little bit of the black pepper, 369 00:19:19,810 --> 00:19:23,200 and the coarser pieces, but you will really 370 00:19:23,200 --> 00:19:25,100 taste the black pepper. 371 00:19:25,100 --> 00:19:27,550 And this is a recipe I really like with chocolate, 372 00:19:27,550 --> 00:19:29,590 because chocolate and pepper actually 373 00:19:29,590 --> 00:19:32,000 work really well together. 374 00:19:32,000 --> 00:19:35,440 So if you're looking for a snack for your children, 375 00:19:35,440 --> 00:19:40,150 or even for yourself, I would cut two slices, 376 00:19:40,150 --> 00:19:43,420 and just eat it with a little bit of chocolate. 377 00:19:43,420 --> 00:19:46,180 In France, when I was a child, I often 378 00:19:46,180 --> 00:19:48,850 saw mothers picking up their children at school, 379 00:19:48,850 --> 00:19:52,060 bringing them a piece of white bread and some chocolate, 380 00:19:52,060 --> 00:19:55,180 and it literally would be a bar of chocolate. 381 00:19:55,180 --> 00:19:56,440 It would be broken, and-- 382 00:19:56,440 --> 00:19:58,580 and eaten with a piece of bread. 383 00:19:58,580 --> 00:20:01,750 So I'm going to delve into this very French tradition. 384 00:20:07,693 --> 00:20:09,363 I don't want to talk with my mouth full, 385 00:20:09,360 --> 00:20:11,890 but this is really delicious. 386 00:20:11,890 --> 00:20:16,230 So pain de mie lends itself to canapés that are both sweet 387 00:20:16,230 --> 00:20:19,170 and savory, because there's a little bit of sugar. 388 00:20:19,170 --> 00:20:20,850 And even though it's a little bit, 389 00:20:20,850 --> 00:20:26,070 the sugar, milk, and butter call for more soft flavors. 390 00:20:26,070 --> 00:20:29,640 So you can use a little bit of cream cheese 391 00:20:29,640 --> 00:20:33,330 and smoked fish, or a hummus, but I wouldn't 392 00:20:33,330 --> 00:20:35,940 use a strong meat on it. 393 00:20:35,940 --> 00:20:40,080 This loaf also makes for the perfect morning toasts. 394 00:20:40,080 --> 00:20:44,410 Slice of it in the toaster, and you're good to go for the day. 395 00:20:44,410 --> 00:20:47,740 This bread will keep about five days. 396 00:20:47,740 --> 00:20:50,650 You can keep it at room temperature, 397 00:20:50,650 --> 00:20:53,650 covering it with a cloth. 398 00:20:53,650 --> 00:20:55,930 You can keep it in a brown paper bag. 399 00:20:55,930 --> 00:21:00,460 The main thing here is anything that's not crusty will dry, 400 00:21:00,460 --> 00:21:03,700 so this is the parts that you want to really protect. 401 00:21:03,700 --> 00:21:05,530 The advantage of using a piece of cloth 402 00:21:05,530 --> 00:21:08,840 is that it allows for the bread to breathe. 403 00:21:08,840 --> 00:21:10,450 Say it's a very humid environment. 404 00:21:10,450 --> 00:21:12,520 The cloth will absorb some of the humidity 405 00:21:12,520 --> 00:21:15,700 and avoid the loaf from going moldy. 406 00:21:15,700 --> 00:21:18,520 Conversely, if it's a really dry environment, 407 00:21:18,520 --> 00:21:21,940 the cloth will prevent too much air from going into the loaf 408 00:21:21,940 --> 00:21:23,740 and drying out the crumb. 409 00:21:23,740 --> 00:21:27,380 If it's so dry that even the cloth is not enough, 410 00:21:27,380 --> 00:21:30,100 then you can put it in a cloth, put it 411 00:21:30,100 --> 00:21:35,080 in a paper bag, or even a plastic bag to really keep it 412 00:21:35,080 --> 00:21:36,040 moist. 413 00:21:36,040 --> 00:21:40,030 I'm particularly fond of our pain de mie recipe at Poilane, 414 00:21:40,030 --> 00:21:42,910 because it's a recipe my father developed, 415 00:21:42,910 --> 00:21:47,410 and that has no comparison with any soft breads out there. 416 00:21:47,410 --> 00:21:52,450 The recipe we baked today makes for a soft sandwich bread, 417 00:21:52,450 --> 00:21:55,810 yet having noble ingredients, and a beautiful bake. 418 00:21:55,810 --> 00:22:01,110 And this, for me, is the promise of eating healthy bread.