Pain de mie maison – Recette simple, parfaite et moelleuse (sans additifs ) La Briocherie de Pascal

Are you looking for a simple, soft, and even crumb recipe worthy of a baker? In this video, I show you in detail how to make your own artisan sandwich bread. The result is incomparable: a perfectly risen, square loaf, ideal for sandwiches, toast, or even homemade croque-monsieur. ⏱️ Orodatage – Soft Sandwich Bread Recipe 0:06 – Introduction to the recipe for soft homemade sandwich bread (simple and professional recipe, ideal for sandwiches and croque-monsieur). 1:52 – Presentation of the ingredients for homemade sandwich bread (+10% for a 28 cm pan: flour, milk, butter, yeast, egg). 3:17 – Start kneading in a stand mixer: 5 minutes on speed 1, then 8 minutes on speed 2 to develop the gluten. 4:23 – Explanation after 3 minutes of kneading: there are still 2 minutes left before switching to speed 2. 4:55 – After 13 minutes of kneading (5 min V1 + 8 min V2), add the softened butter in two batches, as in a bakery. 7:00 – After 3 minutes of kneading with the butter: scrape the bowl and then continue for 5 minutes at speed 2. 8:38 – After 5 more minutes, add another minute to smooth the dough (window test). 11:26 – Presentation of the sandwich bread pan (28 × 9 × 9 cm with support plates to obtain a square loaf). 12:53 – After a 30-minute break, first fold the dough to strengthen the crumb (bakery technique). 14:06 – Humorous sequence: fold without flour, then upside down with a pot of flour—demonstration and a nod to classic methods. 15:56 – After a 1-hour break: Prepare the sandwich bread, shape it into a sausage shape, and place it in the mold. 19:17 – After 50 minutes of proofing (a bit too long, ideally between 30 and 50 minutes), check the rise of the sandwich bread. 20:07 – After 30 minutes of baking at 190°C (375°F): remove the baking sheets to finish baking. 20:28 – Finished baking, remove the homemade sandwich bread from the mold. 22:51 – First slice of the sandwich bread: discover the soft and even crumb. 24:33 – Final message: don't leave too quickly! 24:40 – Completely cut the sandwich bread into even slices. End of video – Thanks and reminder: subscribe to La Briocherie de Pascal and find all the homemade recipes on the site. 🥖 Ingredients (basic recipe for a 28 × 9 × 9 cm pan, ≈ 770 g of raw dough) 430 g of T45 or T55 flour 215 g of whole milk 45 g of whole egg (≈ 1 small egg) 25 g of sugar 9 g of salt 13 g of fresh baker's yeast (or 4.5 g of dry yeast) 35 g of unsalted butter 🔎 Preparation Steps How to calculate the weight of dough for your pan Formula: length x width x height x 0.34 Example: 28 x 9 x 9 x 0.34 = 771 g of raw dough, for this pan 1. Kneading In the bowl of a stand mixer, place the flour, sugar, salt, and yeast (keeping the salt and yeast separate). Add the milk and beaten egg. Knead for 5 minutes on low speed. Then increase to speed 2 for 8 minutes to develop the gluten network. Add the softened butter in pieces and let it mix for 3 minutes on low speed to incorporate. Finish with 5 minutes on speed 2, then add another minute if necessary. 👉 The dough should be smooth, shiny, and elastic (window pan test). 2. Proofing (first rise) Let the dough rest for 1 hour in a lightly oiled container, covered with a cloth. After 30 minutes, fold the edges of the dough over onto itself to strengthen the structure. 3. Shaping Deflate slightly. Roll out the dough into a large rectangle with a rolling pin to remove any air bubbles. Roll tightly into a log and place it in the greased pan (seam down). 4. Proofing (second rise) Let the dough rise in the pan until it reaches about 1 cm below the rim. Time: 1 to 1 hour 15 minutes at 27–28°C (80–82°F). 5. Baking Cover the pan with a lid or baking sheets. Bake at 190°C (375°F) for 40 to 50 minutes. Remove the baking sheets as soon as the bread is set and golden brown, then let it rest uncovered for 3 to 5 minutes to dry the crust. Remove from the pan immediately and let it cool on a wire rack. 🍞 Result You will have a perfectly even sandwich loaf, free of additives and preservatives, with a soft and tender crumb. Ideal for your sandwiches, your morning toast, or even more delicious homemade croque-monsieur. 👉 Find the full recipe and many other bakery creations at La Briocherie de Pascal. 📌 Subscribe to the channel to not miss anything and discover new delicious recipes every week.