The most amazing sandwich bread

Hey, Baker.

I've been preparing for a baking class I'm co-teaching in Chimacum Valley this week (more to come next week).

But before I leave, I have to stock the house with my favorite sandwich bread: my sourdough Pain de Mie.

If you haven't made this ethereal loaf, it will be your favorite in short order. Make the levain today and you'll have a couple of beautiful loaves for the weekend!

In this week's newsletter:

Recipe: Pain de mie sandwich bread
Baking Tip: Keeping dough temperatures stable
Links: Panettone at scale, and breads of the world

🍞 Pain de mie

Hands down, my favorite sandwich bread. In fact, I'm slicing a loaf right now for tuna salad sandwiches for lunch. So. Good.

GET PAIN DE MIE RECIPE →

🍞 In case you missed it: Fluffy milk bread hamburger buns

Are these my best hamburger buns? It might be so. They're impossibly light but still get super sturdy and crispy when you slice in half and grill for a minute or two.

GET MILK BUN RECIPE →

👋🏼 Be a Bread Nerd (Like Me)

If you enjoyed this week's newsletter, you'll love our community of totally nerdy (in the best way possible) sourdough bakers. The annual membership gets you access to our private chat and forum, recipe archives, recorded and live sessions, and all my baking spreadsheets & tools.

JOIN NOW →

💬 Member Discussion of the Week

You frequently note the importance of temperature throughout the bread-making process. I caught myself doing something that affected temperature and came up with a hack that I believe some of your readers could benefit from. When hand kneading and/or performing stretch & folds (S&F), I noticed the dough's temperature dropping dramatically, to the point where I could feel how cold the dough was. The trouble was that I live in Canada, and it's winter, and I have granite countertops, which are much colder than the ambient room temperature. I found that when I performed my S&Fs on a wooden board, the temperature remained much more stable than when I performed my S&Fs directly on the countertop. This significantly improved the ferment times as well as the strength of the dough.

I see this happen here in the winter when using the slap-and-fold kneading technique on the counter. This is a super helpful tip; thanks, Paul!

🛟 2 Ways I Can Help You Today

How to shape a pan loaf (and also how much dough to fit in various pan sizes)
Having trouble with your sourdough starter? My 21 common sourdough starter problems with solutions page has you covered.

📙 What I'm Reading and Watching

How Bruno's Bakery Bakes Thousands of Their Award-Winning, Classical Italian Panettone (YouTube; Thanks, Carol!). It's definitely not "panettone season" (though, I don't think there's a season anymore, it's pretty much year-round now), but this was a cool look at scaling up baking this challenging product.
10 Types of European Breads With Fascinating Stories (Pocket; Thanks, Marc!). I especially love seeing the challah there, since I now know just how challenging this bread can be—but also how delicious it is (especially my sourdough challah)!

Until next week, happy baking!

Maurizio Leo

Join me in the member's community, master sourdough, and get baker's perks.

Thank you for subscribing 🩶. Sent from Maurizio at The Perfect Loaf, 8100 Wyoming Blvd NE Ste M4, #343, Albuquerque, NM 87113.
Unsubscribe · Preferences

The Perfect Loaf 🍞

🍞 The most amazing sandwich bread