Sourdough Pan de Mie

Pan de MieOne of my very favorite snacks is a good old fashion peanut butter and jelly sandwich. I can't get enough of these things. Usually I use a whole grain sandwich bread, like a sprouted wheat loaf, as the base because I prefer a more hearty bread and the health benefits whole grain provides. But every now and then I get the urge to make a totally classic peanut butter and jelly, white bread and all. This was the inspiration behind my latest bake: Sourdough Pan de Mie.Pan de Mie The loaf I decided to make was based off the amazing txfarmer's formula found here. However, this formula calls for retarding the dough overnight and a 6 hour(!) proof time. I definitely did not want to wait that long for my pb&j so I added instant yeast to reduce the bulk to to around 1 hour and the proofing time to 2 1/2 hours. The retarding was skipped all together. This probably cut down on a fair amount of sourness but I was fine with this as I wanted very limited levels of sourness in this bread. I also used whole egg instead of egg whites.

I also altered the way this dough is mixed. Txfarmer did the mixing for her bread in a stand mixer and mixed to a high level of gluten development. I don't have access to a mixer at home so I had to figure out a different way to develop the gluten. I decided to use the method I describe in lesson one with a couple modifications. 1) I folded the dough multiple times after each five minutes rest until the dough resisted more folding and 2) Even after the initial three folds I continued to fold the dough every ten minutes until the end of bulk. This worked very well as I ended up with nice strength despite the dough being surprisingly wet. Pan de Mie The bread turned out exactly as I had hoped! It is quite moist and mild flavored. It is subtly sweet and slightly rich. It is also surprisingly strong for being so soft. A quality that comes in handy when spreading peanut butter on top. I will definitely be making this again the next time I crave white bread.

Formula - Sourdough Pan de Mie

Baker's % Ingredient 500g. Loaf
100.00 Flour 203.00
50.24 Milk 102.00
30.00 Eggs 60.00(~1 Egg)
12.31 Sugar 25.00
12.31 Soft Butter 25.00
2.46 Salt 5.00
37.40 Liquid Levain 76.00
2.00 Instant Yeast 4.00
246.72 Total 500.00


  1. Combine all ingredients in a mixing bowl by hand. Desired dough temperature is 78 degrees.Let the dough rest five minutes.
  2. Fold the dough as described in lesson one until the dough starts to resist folding. Rest the dough another 5 minutes and then repeat the folding. Repeat this process one more time for a total of three fold sessions in the first 15 minutes of bulk fermentation.
  3. Continue to fold the dough in the same manner every 10 minutes until the end of bulk fermentation which should be around 1 hour. You should end up with a strong and airy dough.
  4. Divide the dough into three equal weight pieces and pre-shape round as described in lesson one. Allow the dough to rest for 25-30 minutes.
  5. Final shape the three dough balls round and place in a 9" loaf pan. I used my great little pullman pan.
  6. Proof the dough for 2 - 2.5 hours.
  7. Bake in a 350 degree oven for 35 minutes. Steam the oven for the first 10 minutes if not using a covered pullman pan.
  8. Remove loaf from the oven and immediately turn out of pan. Allow to cool on a wire rack for at least 20 minutes before eating.
  9. Enjoy some pbjs!
  10. Pan de Mie

    Submitted to Yeast Spotting.