23 minutes ago, Raamo said:
I just wanted to know the other recipe you had issues with - I'll have my books on Monday. I'd never heard of pain de mie but it seems like one I'd want to make myself. No need to post recipes.
Sorry I just misunderstood you. Pain de mie Is a white sandwich bread made in a pullman pan. I had to adjust the recipe considerably because it calls for the larger pan and I only had to smaller.
I wish your books would arrive so you could enjoy them! No idea how we Canadians got so lucky.
Edited to add
the other and final recipe that I’ve made and had trouble with is the direct country loaf. Direct means it just uses yeast and not pre-ferment. It has bread flour, dark rye flour, whole wheat flour and some asorbic acid and the one ingredient I didn’t use because I didn’t have it is the diastic malt. Was such a sticky dough that I could not begin to handle it without adding much more flour. My final dough weight was 1180 g.
