A long rectangular bread loaf coated in sesame seeds sits on a wooden cutting board with two cut slicessesame coated loaf in a pullman pan with lid sitting askewred serrated knife cutting slices off of a pain de mie

Pain de Mie (Pullman Loaf)

Pain de mie is an unfussy white sandwich bread that is traditionally baked in a Pullman loaf pan. A soft bread with a fine crumb, the square slices of this French bread are perfect for toast, sandwiches, and French toast. People who don’t like crust will love it for its thin crust and mild (not too "yeasty") flavor. Roll the dough in sesame seeds before placing in your pan to add some toasty flavor and crunchy texture.

Recipe Timing

Prep

7 hours

Cook

35 minutes

Total

7 ½ hours

Recipe Yield

Yield

One 13" Pullman loaf

Print Recipe

Brød & Taylor Equipment:

Dough Whisk

A long rectangular bread loaf coated in sesame seeds sits on a wooden cutting board with two cut slicessesame coated loaf in a pullman pan with lid sitting askewred serrated knife cutting slices off of a pain de mie

Ingredients

    Poolish

  • 310g (2 ½ cups) All-purpose flour
  • 300g (1 ¼ cup) Water
  • 1g (¼ tsp) Instant yeast

    Dough

  • All poolish (above)
  • 310g (2 ½ cups) All-purpose flour
  • 36g (3 tbsp) Sugar
  • 145g (⅔ cup) Plain yogurt
  • 10g (1 tbsp + 1 tsp) Kosher salt
  • 3g (¾ tsp) Instant yeast
  • 45g (3 tbsp) Butter

    Topping

  • Sesame seeds (optional)

Instructions

  1. Set up the proofer: Set the proofer to 80°F (27°C) and put the water tray in the middle of the warming plate. Pour ¼ cup (60 ml) of water into the tray and place the rack on top of the tray.
  2. Mix the poolish: In a medium bowl, use the dough whisk to thoroughly combine the flour, water, and yeast. Place in the proofer and allow to rest for 4 hours until it doubles in size and is bubbly. At this point you can put the poolish in the refrigerator and finish the dough the next day if desired.
  3. Mix the dough: Knead all ingredients- either by hand or with a stand mixer- until the dough becomes smooth and strong. Shape into a ball and place into a greased container.
  4. Bulk fermentation: Place the container in the proofer and allow the dough to proof for 1 ½ hours, or until doubled in size.
  5. Shape: Turn the dough onto the counter, gently deflate, and shape it into a 13" log. Roll in sesame seeds (optional). Place in a greased 13" Pullman pan.
  6. Final proof: Proof at 80°F (27°C) for 45 to 60 minutes, or until the dough is near the lip of the pan, but not rising above it. Near the end of the proofing time, preheat the oven to 400°F (205°C).
  7. Bake: Slide the Pullman lid onto the pan. Place loaf in the oven and bake for 30 to 35 minutes. Remove the loaf from the pan and allow to cool on a wire rack.
A long rectangular bread loaf coated in sesame seeds sits on a wooden cutting board with two cut slicessesame coated loaf in a pullman pan with lid sitting askewred serrated knife cutting slices off of a pain de mie