Using delayed salt method, place
all ingredients except salt and butter in mixing bowl fitted with a
dough hook. Mix on medium slow speed for 5 minutes. Add salt and
continue mixing for 1 minute, add butter, continue mixing for an
additional 4 to 6 minutes, depending on the mixer. Check for good
gluten structure, continue mixing until it is achieved.
Pull
dough from bowl, round dough, and let rest covered, at room temperature for 45
minutes. Punch down and let rest for an additional 30 minutes. Knock
down once more and let rest for a final 15 minutes.
Divide
dough into 1.10 lbs. (499 grams) pieces, for a one lb. "pain de mie"
(in French), in English it is called a "Pullman Loaf". For a
professional 2 lb. loaf pan with a lid, scale dough at 2.20 lbs.
Roll dough pieces into a ball, cover and let rest for 20 minutes.
De-gas, roll and shape dough, place in prepared loaf pans.
Place loaf pans in proofer 75 to 80 degrees F (23.8 to 26 degree C)
with 85% humidity for 45 minutes to 1½ hours or until fully proofed.
Do not place lids on pans until the loaves are within ½ inch
of the top of the pan, then place lid on pan or if a lid is not
available place parchment paper on the top of the pan and place a heavy sheet pan on top and finish the proofing of the loaves.
Bake in 375 degree F (190 degree C) oven until golden brown. (Make
sure good air space is available around pans to give good side
structure by baking evenly.) Internal temperature 195 degrees F.
Remove from oven and immediately
remove loaves from pans and place on cooling rack. Slice and wrap when
loaves reach room temperature.
