Not too long ago there was a TFL thread that linked again to txfarmer’s put up from way back in pain-de-mie, or barely enriched mushy shreadable sandwich loaves. Here is the hyperlink:

https://www.thefreshloaf.com/node/20669/sourdough-pan-de-mie-how-make-quotshreddablyquot-soft-bread

I’ve made enriched loaves earlier than however not considering of them as pain-de-mie.  Additionally, prior to now mine have not been very shreddable. So I made a decision to take a attempt to used her recipe (fairly practically) although I modified the manufacturing course of some.  Be aware that txfarmer’s recipe is much less enriched in sugar, butter, and milk than most of the recipes on the market. Additionally it does not embody an egg. The decrease enrichment favored hand mixing and kneading, which was my choice.

As a result of this was an experiment I did not wish to make an excessive amount of dough, and I additionally needed to make use of my new 4 X 4 X 4 Pullman pan. So I made sufficient dough for a 4 X 4 X 9 Pullman and cut up it evenly between the quick 4 X 4 and a 3 X 3 X 8 Pullman.

Footage then particulars –

(No pic of the bread being shredded, sorry).

The consequence was fairly good, a mildly enriched mushy bread that slices simply and might tolerate shredding off a strip – although not as shreddable as txfarmer’s, I feel.

The recipe used 450g of flour (not counting the starter; see under). Sugar, butter, and dry milk powder have been at 5%. Flour was 50-50 KA bread and Gold Medal AP. Starter –  nicely, that is a narrative!

I had refreshed my starter late the evening earlier than, a 90% hydration, bread flour starter with 1% added salt. I did not plan to make bread so I did not make very a lot starter. Subsequent morning I made a decision to make this bread and by after lunch after I was able to go, the starter was nicely previous peak and I did not have sufficient. I did have one other starter I had refreshed on the identical time, my experimental masa hariña starter (extra at https://www.thefreshloaf.com/node/76330/masa-harina-rye-loaf-masa-harina-starter). I knew that this starter would increase the bread nicely however may change the flavour.  Oh, nicely, I had to make use of it. Here is the recipe, scaled pretty intently from txfarmer’s:

Recipe
——–
– 450g – whole flour
      – 225 AP
      – 225 KA bread flour
– 150g (33%) – whole starter
      – 90g – AP starter (100%)
      – 60g – masa hariña starter (200%) (masa soaks up numerous water!)
– 290g (64%) – water, heat to the contact (to offset coolish 71 deg F work space)
–  25g (5.6%) – sugar
–  25g (5.6%) – KA dry powdered milk (outdated)
–  25g (5.6%) – butter, room temp
–   9.5g (2.1%) – salt

I did not observe txfarmer’s procedures all that intently.  As an alternative I used my customary strategies with little modification aside from extra preliminary kneading. I needed to see if I may incorporate the butter and get a very good shreddable crumb with out working exhausting at it. As an illustration, I by no means checked for a window pane, and even late within the S&F collection the floor appeared to develop small tears simply. But in the long run the dough was pleasant to work with, and the crumb got here out wonderful.

Course of
——–
– 12:55 PM – Combine all besides butter
–  1:35 – knead/S&F on bench. Very sticky
–  2:45 – Laminate folds to work in softened butter.
–  4:00 – S&F in bowl.
–  4:50 – S&F on bench. Sluggish stretches however pores and skin nonetheless likes to tear. Not sticky. Into bulk ferment tub.
–  5:40 – S&F in tub.  Dough feels clean, oily, mushy. Most likely began to rise.
–  7:00 – scale, preform – 3 balls for 3 X 3 X 8 pan, 1 ball for different ++
–  7:10 – kind, into buttered pans, cowl
–  7:45 – preheat 375 °F with out metal.
–  8:15 – bake 350°F no lid 32 minutes

++ Dough had greater than doubled. Every of the three smaller balls weighed near 150g.

As you possibly can see, the dough rose pretty shortly regardless of the starters having been over peak. I feel there was an excessive amount of dough in the long run, and I’d in all probability cut back the quantity somewhat subsequent time, particularly after I wish to bake with the lid on.  With no lid I plan on utilizing an egg wash sooner or later, which is able to make the tops look extra inviting.

TomP