Pain de mie facile ! recette de pain de mie nature et aux pépites de chocolat à la maison !

Introduction

This tutorial will guide you through the process of making easy homemade sandwich bread, both plain and with chocolate chips. Perfect for breakfast or snacks, this recipe is simple and suitable for bakers of all levels.

Chapter 1: Ingredients and Preparation

To get started, gather the following ingredients:

• 500g T45 flour
• 9g salt
• 15g fresh yeast (or 7g dry yeast)
• 30g sugar
• 150g cold tap water
• 125g milk
• 40g butter
• 25g sunflower or grapeseed oil
• 60g chocolate chips (for the chocolate variant)

Step 1: Weigh Ingredients

1. Measure 150g of cold tap water and 125g of milk.
2. Weigh 25g of sunflower or grapeseed oil (30g is acceptable).
3. Measure 40g of butter.
4. Use a separate container to weigh 15g of fresh yeast.
5. Finally, measure out 500g of T45 flour.

Chapter 2: Mixing and Kneading

Step 2: Combine Ingredients

1. In a mixing bowl, add the liquids first: water, milk, and oil.
2. Next, add the butter, salt, sugar, and yeast.
3. Finally, incorporate the flour.

Step 3: Knead the Dough

1. Knead the dough for 4 minutes on low speed (first gear).
2. Increase to medium speed (second gear) and knead for an additional 6 minutes until the dough is smooth and pulls away from the sides.

Chapter 3: Incorporating Chocolate Chips

Step 4: Prepare Chocolate Chip Dough

1. Divide the dough into two pieces, approximately 450g each.
2. For the chocolate chip variant, add 60g of chocolate chips to one piece and knead for about 1.5 minutes to evenly distribute.

Chapter 4: Shaping and Proofing

Step 5: Shape the Dough

1. Take the first dough piece and shape it into a ball.
2. Flatten it slightly, then fold it inwards to create a tight seal.
3. Place the shaped dough into a greased loaf pan.

Step 6: Proofing

1. Cover the dough and let it proof at room temperature for 30 minutes.
2. Alternatively, refrigerate overnight for a slower fermentation process.

Chapter 5: Final Shaping and Second Proofing

Step 7: Shape Again

1. For the second shaping, turn the dough over, ensuring the less aesthetic side is facing up.
2. Fold and seal the dough again, then place it back in the loaf pan.

Step 8: Final Proof

1. Allow the dough to proof again for about 1.5 hours at 27-28°C. You can create a warm environment by placing a cup of hot water in the oven with the dough.

Chapter 6: Baking

Step 9: Preheat and Bake

1. Preheat your oven to 160°C (or 170°C depending on your oven).
2. Once the dough has risen, brush the top with an egg wash (1 egg mixed with a pinch of salt).
3. Bake for about 20 minutes. To achieve a perfect crust, add a small amount of water to the oven during baking.

Step 10: Check for Doneness

1. The bread is done when it reaches an internal temperature of 91-92°C.
2. Allow the bread to cool on a wire rack for 45 minutes before slicing.

Conclusion

Congratulations on making your homemade sandwich bread! Whether you opt for the plain loaf or the chocolate chip version, this recipe offers a delicious treat for everyone. Consider storing the bread in a cool place or in a bag with a bit of alcohol spray to keep it fresh for longer. Enjoy your baking, and feel free to experiment with different flavors in your next batch!