Apollonia Poilane "Le pain de mie anglo-saхon" soft bread

Category: Yeast bread
Apollonia Poilane Le pain de mie anglo-saхon soft bread

Ingredients

Wheat flour type (I have 1c) 400 g
Softened butter (I have butter + lard) 40 g
Powdered sugar 20 g
Water (I have serum) 200 g
Milk 80 g
Salt 8 g
Dry instant yeast (I have a Saf-Moment) 2.5 g

Cooking method

  • Heat water (whey) and milk to 30C. Add all ingredients and knead the dough for 2 minutes at low speed. Cover and leave for 20-30 minutes.
  • Next, knead until smooth for 10 minutes at maximum speed. The dough is soft, sticking to the sides and bottom.
  • Fold the dough, place in a greased container, cover and leave for 60 minutes at 27-30C.
  • Then knead the dough, fold again, return to the container and leave for 60 minutes.
  • After a lapse of time, knead the dough, divide into 5 parts of 146 g. Form a ball from each part, cover and leave for 10 minutes.
  • Next, knead each ball with your hands into a cake, roll it up, pinch and put in a greased mold (volume 1.7 liters). Cover and leave for 90 minutes at 27-30C. I got 85 minutes.
  • Sprinkle with water before baking.
  • Bake in an oven preheated to 220C for 10 minutes. then reduce the temperature to 200C and bake until tender.
  • The exact time depends on your oven. My total time was 30 minutes.
  • Cool on a wire rack for an hour.
  • Apollonia Poilane Le pain de mie anglo-saхon soft bread
  • Apollonia Poilane Le pain de mie anglo-saхon soft bread
  • Apollonia Poilane Le pain de mie anglo-saхon soft bread
  • Apollonia Poilane Le pain de mie anglo-saхon soft bread
  • Apollonia Poilane Le pain de mie anglo-saхon soft bread
  • Fantastic bread with incredibly soft crumb. It is impossible to cut with a knife !!! Delicious! FURNACE ALL !!!

The dish is designed for

For 1 bread weighing 670 g

Note

The recipe is taken here: 🔗./2008/12/le-pain-de-mie-anglo-saon.html

Vilapo
Mistletoe, am I really the first to get your bread. And why cut it with a knife, they tear such a crumb with their hands, smear it with jam and milk
kuzea
Wow! What a soft bread, spongy with lace! Omela, thanks for another masterpiece! I love to bake your recipes. I will definitely try to bake it in the near future, maybe I can repeat after the teacher ...
Twist
Wow, what an accordion! Ksyusha, bread itself is tenderness! Such a crumb is as tender as down!
Omela
Elena, Tatiana, Marina, thanks girls! The crumb is really airy. Be sure to bake, you will not regret it !!!!!

Quote: Vilapo
And why cut it with a knife, they tear such a crumb with their hands, smear it with jam and milk
Oh, shut up, while trying to cut for a photo shoot, I chopped up half a baton. Incidentally, I immediately baked a double rate. And then these half a battalion diminished. It is not very profitable to bake such bread. If you need 1 slice of the usual for dinner, then it's even scary to say how much.

Quote: Twist
x you, what an accordion!
You can not bother with the form, but simply make it molded. Although the accordion is more effective.
Vilapo
Quote: Omela
If you need 1 piece of the usual one for dinner, then it's even scary to say how much.
Ksyusha, I will take into account your experience
natalia27
Mistletoe, what a delicious bread. I have never baked bread in the oven, but here, if it were not late, I would have urgently put the dough. Thanks for such a wonderful recipe.
Omela
Natalia, Thank you! Be sure to bake. Decent bread!
Light
Oksanochka, DIE TO RISE again!
how do you sculpt such beauty? This is the art of pure water! definitely bookmark! and I bring praise!
(it seems to me impossible to repeat)
barbariscka
Oksanchik, this is an Orenburg shawl, not bread ... Beauty !!!
Tata
OksanochkaWonderful Fluffy like buns. And what a gloss! Is it really just water?
Omela
Tata, barbariscka, Lightthanks girls! The bread is absolutely simple to make, so bake it, everything will work out.

Quote: Tata
And what a gloss! Is it really just water?
So there is milk, butter, sugar. Almost muffin.
Jiri
beautiful bread! and in the bread on the stove something similar will turn out?

kuzea
Uff ... I already did one crunching But, but .. it turned out that there is no big shape, but only two small ones: 9x17x5 nothing if I make bread not from 4-5 says, but two small (or more ..) only from 2 says, huh? I didn't change the dough recipe, I did everything according to it, but I let it down with a mold ... I think it's not scary?
Omela
Tatyanaof course use your own forms.

Quote: Jiri
and in the bread on the stove something similar will turn out?
Irina, for a bread machine, the dough is very liquid here. You will need to add flour to get the right roof at the exit. And choose the appropriate program. There is a long fermentation and proofing.
kuzea
Hurrah! I am the first with the report! Baking aroma - mmmmm ... aaah! What a nice bread! It looked very nice even before baking
Apollonia Poilane Le pain de mie anglo-saхon soft bread
And from the stove, just a feast for the eyes!
Apollonia Poilane Le pain de mie anglo-saхon soft breadApollonia Poilane Le pain de mie anglo-saхon soft bread
How wonderful it is when the house smells of freshly baked bread! Life immediately becomes completely different! : girl_blum: I want to live and enjoy!
THANK YOU, Oksanochka, for the mood and delicious bread!

PS Next time I will definitely make a double portion - very little yummy is obtained - just for one bite ...
Linadoc
Well, very necessary bread for my family! Gorgeous! I eat the whole figure on the shore, eat whole grains and rye, the children have been dying of this flight. Thank you!
fomca
And I am with bread. Very rarely now it turns out to bake bread and this is not happy
Did everything according to the recipe. Only on top, given that my pets love a ruddy baked crust, I smeared it with yolk and water. All!!!! Delicious and soft-soft! Thank you, Ksyusha!

Apollonia Poilane Le pain de mie anglo-saхon soft bread
Apollonia Poilane Le pain de mie anglo-saхon soft bread

The photo is not good. My husband went on a business trip and took the camera with him, took pictures on the old little one, here is the result.
Omela
kuzea, Linadoc, fomca, hostesses !!!! What fellows you are !!! I am very glad that I liked the bread !!

Quote: kuzea
PS Next time I will definitely make a double portion - very little yummy is obtained - just for one bite ...
yyy .. I told you I was doing double the norm.
Quote: fomca
The photo is not good.
Gorgeous photo !!! Everything I love !!!
kuzea
Oh! and really double ...: lol: I missed .. But now there is a reason to bake another equally delicious bread! Hurrah! boom oven!
love-apple
Omela how I wanted to bake this bread today: girl_love: but I had to go through a medical examination to work. I sat in line for four hours: crazy: after that I just wanted to kill someone: girl_pirate: But the next day off be sure!
Omela
Quote: kuzea
Hurrah! boom oven!


Quote: love-apple
after that I just wanted to kill someone
love-apple, No, you can't bake in this state .. bread won't work ... checked !!! As it will allow, so immediately to the open-hearth!
MariS
I also really like this bread shaping, Ksyusha... Tear off a slice from the common loaf and with milk! You have made a lace bread!
Omela
Thank you, Marish! I eat these slices in one sitting.
Galina Byko
Ksyusha, thank you BIG for the delicious recipe! Such a nice dough and delicious bread.
It's a shame to expose a photo, hung on the phone, and the dough jumped over the sides
I have this question - everything was baked on top, but the bottom and sides of the bread remained white.
The photo is behind me.
Omela
Galina... glad you liked it.

Quote: Galina Byko
I have this question - everything was baked on top, but the bottom and sides of the bread remained white.
It depends on the characteristics of your oven and the molds used. What did you bake in? I do it in cast aluminum molds. If this problem arises, then you can either turn off the top in the oven and leave one bottom, or take the bread out of the mold and bake it on the wire rack. Due to the fact that in this recipe the bread turns out to be very tender and crumples quickly, it is better to use the first option.
Galina Byko
I have cast aluminum molds.
Thanks for the answer!
Omela
Galina Byko
Apollonia Poilane Le pain de mie anglo-saхon soft bread
and
Apollonia Poilane Le pain de mie anglo-saхon soft bread
Ksyusha, today she baked this bread for the second time. Very tanned turned out
The silicone mold failed, the bread went to the "sides".
Thanks again for the wonderful bread !!!!!!!
Omela
Galina, gorgeous bread turned out !!! Glad I liked it! By the way, this bread is stored very well.I froze the second bar, so after defrosting it is just as soft and fragrant !!
kuzea
Galina Byko Wow! What a wonderful bread! (y) I can't do that ..
Omela I baked this unforgettable bread again (very tasty!) Since I don't have such molds, I made buns ...
Apollonia Poilane Le pain de mie anglo-saхon soft bread
Fluffy! Fragrant! Air!
Apollonia Poilane Le pain de mie anglo-saхon soft bread
Delicious, as much as pies!
Omela
Tatyana, gorgeous buns !!! And what a lace crumb !!!! Well done!
Deva
Mistletoe, thanks for the delicious bread. I bake a long time ago, as soon as you posted the recipe. But I managed to take a picture only today.
Everything according to the recipe: only half of the flour, and the second half of the 1st grade, and vegetable oil. I would like to ask you to measure 2.5 grams of yeast with a spoon from a bread machine (if you have one). My scales do not "catch" such weight and can I replace it with "live yeast".
Thank you Ksyusha for Vasu delicious bread.

🔗

🔗
I baked it late last night, and in the morning it is finely cut. Very tasty toasts are obtained from this bread.
kuzea
Deva What a loaf of bread! Direct to the exhibition! : girl_claping: I agree with you that the bread according to this recipe is simply wonderful: both in taste and in quality characteristics: girl_love: We love this bread ourselves Unfortunately, I do not have such molds to make just such a classic version But your bread to match the author's!
Omela
Elena, Vasya is beyond praise !!!! There is no spoon for HP ... 2.5 g is a little less than 1 hour. l. usual. Fresh need 3 times more.
kil
About what a wonderful recipe, I take in bookmarks, it looks like this is Larissa's brother bread Italian bread Pane al latte "Fisarmonica"
Apollonia Poilane Le pain de mie anglo-saхon soft bread, but since the rolls are attached a little differently, the taste should be different. Thank you. I really like it when the bread smells like butter.
Omela
Irina, handsome !!
Deva
It's great that you can use fresh yeast. And then I specially bought a Saft-moment for this recipe, I thought that it was impossible to use fresh.
Omela
Fresh can almost always be used, except for those cases when a quick and short fermentation is required. For example, here:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183759.0
Surname
Quote: Omela


Irina, for a bread machine, the dough is very liquid here. It will be necessary to add flour to get the right roof at the exit. And choose the appropriate program. There is a long fermentation and proofing.
I took into account the recommendations and put flour - 500 g, san-moment yeast - 1.5 tsp.
sugar - 1.5 tbsp. l., salt - 1.5 tsp.
Water, milk, sl. butter - prescription
Baked bread in a Panasonic SD-2501 bread maker, mode - French bread (6h.)

The bread is very tasty, with a milky note, delicate texture.

Apollonia Poilane Le pain de mie anglo-saхon soft bread
Omela
Surname, Julia, incredible beauty crumb !! It turned out great!

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