Ingredients:
13 x 4 x 4 Pullman loaf pan (dough weight 1240 g) (65% hydration)
320 g (1.5 cups) Warm milk (or water (110 F) )
135 g (3 large) Egg
45 g (3 tablespoon) Sugar (or honey)
10 g (3 teaspoon) Instant dry yeast
700 g (5¾ cups) Bread flour (or all-purpose flour)
13 g (2 teaspoon) Salt
60 g (4 tablespoon) unsalted Butter (room temperature)
Instructions
Dough
Liquid ingredients – Ensure milk is warm, not hot (about 110 F). In a small bowl add the yeast, sugar, and egg. Stir and set aside to foam for 5 mins.
320 g Warm milk,135 g Egg,45 g Sugar,10 g Instant dry yeast
Dry ingredients – In the large bowl of a stand mixer, with the dough hook attachment combine the flour and salt. Then, add the yeast mixture. Combine with a wooden spoon or rubber spatula
Combine- Add the yeast mixture to the flour mixture and combine on medium-high speed for about 3 minutes scraping the sides of the bowl as necessary.
Pro tip – Avoid the temptation to add more flour. We want soft, light, and fluffy bread, and this is only possible when the dough is soft, elastic, yet slightly sticky.
Knead – Once all the flour is incorporated, knead the dough for 8 to 10 minutes on medium speed until smooth. The dough will be soft and sticky.
Pro tip – A soft and sticky dough is a light and airy bread so don’t add more flour.
Butter – Next, add the soft room-temperature butter a little at a time. knead again for another 10 to 12 minutes until smooth and elastic.
Pro tip – When you add the butter it will seem like the dough is falling apart. Trust the process and keep kneading. It will become smooth and shiny.
60 g unsalted Butter
Bowl – Remove the dough from the mixer bowl onto a lightly floured surface. Shape it into a ball. Place in an oiled bowl.
When the dough is doubled in volume invert the risen dough onto a lightly floured surface. Start to roll like a jelly roll. Fold from the top to the center then again once more towards the end. Pinch the seams together.
Place into a buttered Pullman loaf pan seam side down. Cover the loaf pan with plastic wrap or a clean kitchen cloth. Let rise in a warm place for about 45 minutes until almost 2 inches from the top rim of the loaf pan.
Cover – Once you see your dough is almost halfway up the sides – spray the cover of the Pullman pan lid and place it on.
Pro tip – you want to place the lid on before it rises to the top so you don’t ruin the rise.
Oven – Once you see your dough is almost halfway up the sides preheat the oven to 380°F / 190°C / Gas Mark 5 for at least 20 minutes.
Bake – Place the loaf pans on a baking sheet and into the oven. Bake the 13-inch loaf for about 45 to 50 minutes.
Cool – Partially open the lid and let it cool for 10 minutes – before you invert it onto a cooling rack. Cover it with a clean kitchen towel for 5 minutes to keep soft.
Pro tip – Wrapping the bread in a kitchen cloth will let the steam cool in the bread keeping it soft.
Note – Always let bread rest for at least an hour before you cut it – this is the hardest part!! But, it will prevent the steam from escaping and making the bread dry.
Borrowed from: https://veenaazmanov.com/pullman-sandwich-bread-pain-de-mie/