Pain de Mie Sandwich Loaf in a Lidded Tin

What you need

• 500 g (4 cups) bread flour, T55 or all-purpose flour also works
• 260 ml (1 cup plus 1 tbsp) whole milk
• 20 g fresh yeast, or 7 g (2 tsp) instant dry yeast
• 20 g (1 1/2 tbsp) granulated sugar
• 10 g (1 3/4 tsp) fine salt
• 1 large egg
• 50 g (3 1/2 tbsp) unsalted butter, soft, in small pieces
• melted butter, for greasing the tin and lid

Method

Restated from the original video

1. 1

   Stir the yeast into the milk until it dissolves.

2. 2

   Put the flour, sugar and salt in a large bowl or a stand mixer bowl. Add the egg and the yeast milk.

3. 3

   Knead on low speed for 5 min, or by hand for 8-10 min, until the dough holds together and starts to feel elastic.

4. 4

   Add the butter a few pieces at a time and keep kneading 6-8 min. The dough is ready when it is smooth, glossy and stretches thin without tearing.

5. 5

   Shape the dough into a ball, cover the bowl and leave it at room temperature until almost doubled, about 1 hour.

6. 6

   Brush the inside of a 25 x 10 x 10 cm (10 x 4 x 4 in) lidded loaf tin and the underside of its lid with the melted butter.

7. 7

   Turn the dough onto a bench and press out the gas. Pat it into a rectangle as wide as the tin, roll it up tightly and pinch the seam shut.

8. 8

   Lay the roll seam side down in the tin. Cover and leave to rise 60-90 min, until the dough sits about 1 cm (1/2 in) below the rim.

9. 9

   Heat the oven to 200 °C (400 °F) for the last 20 min of rising.

10. 10

    Slide the lid on and bake on the middle rack for 35 min.

11. 11

    Take off the lid, turn the loaf out onto a wire rack right away and tap the base. A hollow sound means it is done.

12. 12

    Cool for at least 1 hour before slicing, so the crumb sets. The crust stays pale and thin.

Imported from guydemarle.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.