Recipe for creamy Japanese sandwich bread

Pain de mie is one of the great classics of French baking.
Whether toasted for breakfast or used as a base for croque-monsieurs or club sandwiches, this bread complements any meal.
Éric Kayser presents the version offered in his bakeries: a Japanese variation, even softer and lighter.

The Recipe:
Start by adding the lukewarm water to the mixer bowl.
Then add, in order: the yeast, flour, and milk powder.
You can then add the salt and sugar, ensuring they don’t come into contact with the yeast.
Finally, add your natural sourdough starter.

Start the mixer on the first speed for 3 to 4 minutes to ensure the ingredients are well mixed.
Then, speed up to the second speed to allow the dough to develop properly.

Next, add the butter.
Once all the ingredients are well combined, return to the first speed.

Then add the cream, mixing just long enough for it to be fully incorporated.
If you want to make variations (turmeric, dried fruits, pistachio paste, etc.), this is the moment to add these new ingredients. Just a few seconds on the first speed will suffice.

Just before finishing the kneading, sprinkle some flour into the bottom of the bowl to make it easier to remove the dough.
Stop the mixer and place the dough on your floured work surface.
Shape it slightly into a ball and place it in a mixing bowl.
Cover with a cloth.
Let it proof for 1 hour.

Place the dough back on your floured work surface.
Cut it into four equal parts.

Shape four neat, round balls.

Lightly grease your molds with butter or oil.
Place one ball at each end of the two molds.

Cover with a cloth.
Let them proof for 1.5 to 2 hours.

Beat a whole egg with a fork.
Brush the loaves with the egg wash using a pastry brush.

Bake at 230°C for 25 minutes.

Dōmo arigatō.
Sayōnara.

#MaisonKayserAcademy