Pain de Mie

Ingredients:

Percentage ratios are calculated as a ratio of dry goods (flour equivalents)

Method:

• 1. Add all ingredients to a stand mixer bowl, in the order listed. Allow to stand for 15-30 minutes to allow the oats to hydrate.

  2. Process on slow with dough hook for 15 minutes.

  3. Cover with plastic wrap, and allow to rise until doubled in size.

  4. Preheat oven to 375F, convection.

  5. Spray a Pullman pan with oil

  6. Cut off half the enough dough to 1/3 fill the Pullman pan (should be half the dough)

  7. Roll into a log slightly longer than the pan, lay into the pan with joint underneath, dough slightly thicker at the ends than the middle.

  8. Divide the rest into 8 x 100g balls, form into rolls with a slightly dished center and set on a Silpat lined baking tray.

  9. Flour the top of the rolls. 

  10. Allow to rise until doubled in size. The dough need not full the Pullman pan completely, oven spring will complete the rise.

  11. Bake. Rolls should take approx 15 minutes, the loaf 35-40. Internal temp should reach approx 190.