Pain de mie modification


Pain de mie modification Submitted by loaflove on March 20, 2021 – 4:09pm. 07C637B1-1F9B-441C-B7A3-24DF3A420EE2_1_105_c.jpeg This blog entry is more of a diary for me to keep track of my bakes . This morning I woke up feeling adventurous and inspired by Benito’s psychedelic swirly loaf and decided to modify my pain de mie recipe which i had great success with the one and only time I tried it.   Now this is an IDY formula from Betty Hung’s   French Pastry 101 book.  She is the owner of a french patisserie in Vancouver.  I also was motivated by wanting to use up some leftover red bean soup and matcha powder nearing its BBD..  so I decided  to make a red bean matcha swirl pain de mie.  I cooked down the red bean soup and mashed the beans until not many whole beans were left.  That left me with a paste when it cooled down.  My next problem was how to incorporate the matcha powder into half of the dough.  After kneading with the KA mixer i removed half the dough and tried to hand knead about one tablespoon of matcha into the other half of the dough, a task that i found very difficult as the powder wasn’t incorporating nicely to give me a homogeneous green dough.  i added a bit of water and machine kneaded it  but ended up with more of a marble green and white dough rather than a nice solid green.  I didn’t want to over knead so I left it as it was.  After the both doughs doubled in volume i sandwiched the red bean paste between the green marble and white dough and rolled it up, placed into pullman to rise for one hour or so.  Just waiting for it to rise now then I will bake it! Be right back after these messages. Hi i’m back. Yikes i  proofed in oven using proof setting and dough reached its height in 45 min.  i need time to preheat oven and by that time the dough hit the lid of the pan.  hope it’ll be ok , oven temp acting funny.  anyway timed for a 40 min bake. supp to be at 375.   will rotate half way thru.  will prob add extra time due to the moisture from the red bean paste may need more time. yikes i forgot to rotate the pan half way thru the 40 min bake.  rotated with 8 min left. i added 5 min to bake. I love the consistency of using a pullman pan but the loaf seems to have sunken a bit with cooling   hope it’s ok.  Now for the taste.  It tasted good toasted with butter but i don’t taste much red bean or matcha.  I’ll have to put a thicker layer of red bean next time.  i forgot to note that i subbed 5% with WW and used APF instead of bread flour as stated in formula.  I’m really happy with the crumb. You can’t beat the predictability and the consistency of commercial yeast i have to admit. 
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