Who Knows About "Pain De Mie" Pans?
Lou Decruss
I guess it's the same concept as a Pullman pan. I got one at a
rummage sale never used and in the box. It's Cuisinart brand. The
box is almost the same size of a carton of 100mm cigarettes and makes
a loaf similar to the size of townhouse crackers when sliced. It's
designed for the loaf to fit in the chute of a Cuisinart FP to slice
it in 50 slices for little sandwiches. It seems it will fit in my KA
FP. It's supposed to make a dense loaf with little of no crust for
little sandwiches. There's a cutter for stamping out toppings like
salmon, cucumbers, etc. I know nothing about this but have had those
little gems at weddings and stuff and always loved them.
Anyone have experience with them and care to share dough recipes or
toppings or any incite? I don't remember this ever being discussed
here before.
Here's a picture of it. The rod is to hold the hinge closed while
baking.
http://i44.tinypic.com/xvh37.jpg
Thanks for any pointers.
Lou
Boron Elgar
This is rounded (oval) on both sides, yes? It appears that way in the
photos. A Pullman pan produces a square, somewhat oversize loaf, and I
get the feeling that this pan you've got (great buy!) make hors
d'oeuvres bread.
You can use any bread recipe you like, but the experiments will entail
just how much dough to put in the pan so that it does not overflow,
yet fills it to make the correct shape..
I would place a shaped "loaf" into the bottom of the pan - one that
you have made before and can make some judgments as to how high it
rises before it deflates and loses itself altogether - and allow it to
proof so that it is well above the top of the bottom pan, yet still
has oomph to rise some more and fill the top when closed. You should
get some oven spring that will help you fill the top.
The only other thing you can do is look around on the Cuisineart site
to see what you can find. I cannot find anything, myself, but maybe
you have more info than I do:
http://www.cuisinart.com/recipes/breads.html
Otherwise, as I said, make whatever type of loaf you want.
Lou Decruss
<boron...@hootmail.com> wrote:
>On Tue, 20 Apr 2010 14:51:33 -0500, Lou Decruss
><LouDe...@biteme.com> wrote:
>
>>
>>I guess it's the same concept as a Pullman pan. I got one at a
>>rummage sale never used and in the box. It's Cuisinart brand. The
>>box is almost the same size of a carton of 100mm cigarettes and makes
>>a loaf similar to the size of townhouse crackers when sliced. It's
>>designed for the loaf to fit in the chute of a Cuisinart FP to slice
>>it in 50 slices for little sandwiches. It seems it will fit in my KA
>>FP. It's supposed to make a dense loaf with little of no crust for
>>little sandwiches. There's a cutter for stamping out toppings like
>>salmon, cucumbers, etc. I know nothing about this but have had those
>>little gems at weddings and stuff and always loved them.
>>
>>Anyone have experience with them and care to share dough recipes or
>>toppings or any incite? I don't remember this ever being discussed
>>here before.
>>
>>Here's a picture of it. The rod is to hold the hinge closed while
>>baking.
>>
>>http://i44.tinypic.com/xvh37.jpg
>>
>>Thanks for any pointers.
>>
>>Lou
>
>
>This is rounded (oval) on both sides, yes? It appears that way in the
>photos.
Yes it's oval.
>A Pullman pan produces a square, somewhat oversize loaf,
Does that get cut in smaller sized portions?
>and I get the feeling that this pan you've got (great buy!) make hors
>d'oeuvres bread.
Exactly. It makes reference to canape bases and melba toast. I don't
know if it was a great buy. I paid 3 bucks for it. There's one on
eBay for 6.99 with no bids. That one is round but has the same model
number. Weird because mine is oval.
>You can use any bread recipe you like, but the experiments will entail
>just how much dough to put in the pan so that it does not overflow,
>yet fills it to make the correct shape..
I figured it's gonna take some playing with. Luckily it came with the
original paperwork and recipes for a start.
>I would place a shaped "loaf" into the bottom of the pan - one that
>you have made before and can make some judgments as to how high it
>rises before it deflates and loses itself altogether - and allow it to
>proof so that it is well above the top of the bottom pan, yet still
>has oomph to rise some more and fill the top when closed. You should
>get some oven spring that will help you fill the top.
Excellent. That's the advice I was looking for!
>The only other thing you can do is look around on the Cuisineart site
>to see what you can find. I cannot find anything, myself, but maybe
>you have more info than I do:
>
>http://www.cuisinart.com/recipes/breads.html
I looked quickly and didn't find anything either. I couldn't even
find the pan.
>Otherwise, as I said, make whatever type of loaf you want.
Thanks. Your reply was very helpful. Isn't it funny that a 3 dollar
pan can make me happy?
Lou
Victor Sack
> Anyone have experience with them and care to share dough recipes or
> toppings or any incite? I don't remember this ever being discussed
> here before.
Pain de mie, all crumb and no crust, is probably my least favourite
French bread. BTW, the Vietnamese "bánh mì" is said to be a corruption
of "pain de mie".
Here is a recipe by Denis Ruffel, a famous Parisian pastry chef. The
recipe is from _The Food Lover's Guide to Paris_, 3rd edition, by
Patricia Wells, complete with her introduction.
Victor
Pain de mie Denis Ruffel
Denis Ruffel's Sandwich Loaf
This is France's firm, fine-grained sandwich loaf: milky, just slightly
sweet, and delicious when fresh and toasted. Denis Ruffel, from
_Pâtisserie Millet_, the Left Bank pastry shop, manages to turn a single
loaf of _pain de mie_ into an entire buffet, making dozens of tiny,
highly decorated, open-face sandwiches. He'll top some with caviar or
smoked salmon and lemon triangles, others with a blend of Roquefort,
walnuts and butter, and still others with thin slices of sausages topped
with piped butter rosettes. The _mie_, by the way, is the crumb, or
non-crusty portion of any bread, and since this bread has virtually no
crust, it's called _pain de mie_. Some Paris bakes advertise _pain de
mie au beurre_, to distinguish their bread from those made with
margarine. The loaf is usually made in a special pan fitted with a
sliding cover, which helps mold the bread into a tidy rectangle. The
molds are available at many cookware shops, although the bread can be
made in any straight-sided loaf pan. To obtain a neat rectangular loaf,
cove the dough-filled loaf pan with foil and a baking sheet, then weight
the sheet with a brick or other heavy object and bake.
1 cup (250 ml) lukewarm milk
3 tablespoons unsalted butter (1 1/2 oz; 45 g), at room temperature,
plus 1 tablespoon (1/2 oz; 15 g) for buttering the bowl and loaf
pan
1 tablespoon or 1 package active dry yeast
2 tablespoons sugar
2 teaspoons salt
2 1/4 cups (385 g) unbleached all-purpose flour
1. In a large bowl, combine the milk, the 3 tablespoons butter, yeast,
and sugar, stir, and set aside for 5 minutes to proof the yeast.
2. Once proofed, stir in the salt, then add the flour, cup by cup,
mixing well after each addition. Knead by hand for 2 or 3 minutes, or
until the dough forms a smooth ball. Place in a well-buttered, large
bowl (use some of the remaining 1 tablespoon butter) and cover securely
with plastic wrap. Let rise in a warm place until double in bulk,
approximately 1 to 1 1/2 hours.
3. Butter a 6-cup (1.5-liter) loaf pan, or the mold and cover of a
6-cup (1.5 liter) _pain de mie_ pan. If using a loaf pan, butter a
piece of aluminum foil to use as a lid. Punch down the dough, knead for
1 minute, then transfer it to the pan or mold. Press down the dough
smoothly, being sure it fills the corners, and cover. Let rise until
double in bulk, another 1 to 1 1/2 hours.
4. About 30 minutes before the dough is ready to be baked, preheat the
oven to 375°F (190°C).
5. Bake until the loaf is golden brown, about 45 minutes. (If using a
loaf pan cover with buttered foil and a baking sheet, then weight the
sheet with a brick or other heavy object.) Unmold immediately and cool
on a rack. The bread will stay fresh for several days, wrapped and
stored at room temperature. _Pain de mie_ also freezes well.
Yield: 1 loaf
Boron Elgar
<LouDe...@biteme.com> wrote:
Pan de mie sometimes has ridges inside, but is usually a larger pan.
>
>>A Pullman pan produces a square, somewhat oversize loaf,
>
>Does that get cut in smaller sized portions?
Not usually. In fact, it is generally considered a sandwich loaf with
nice, even slices.
>
>>and I get the feeling that this pan you've got (great buy!) make hors
>>d'oeuvres bread.
>
>Exactly. It makes reference to canape bases and melba toast. I don't
>know if it was a great buy. I paid 3 bucks for it. There's one on
>eBay for 6.99 with no bids. That one is round but has the same model
>number. Weird because mine is oval.
I think it is oval because the chute for some of the processors is
oval. It is really made as an add-on to the processor, I'm guessing.
>
>>You can use any bread recipe you like, but the experiments will entail
>>just how much dough to put in the pan so that it does not overflow,
>>yet fills it to make the correct shape..
>
>I figured it's gonna take some playing with. Luckily it came with the
>original paperwork and recipes for a start.
>
>>I would place a shaped "loaf" into the bottom of the pan - one that
>>you have made before and can make some judgments as to how high it
>>rises before it deflates and loses itself altogether - and allow it to
>>proof so that it is well above the top of the bottom pan, yet still
>>has oomph to rise some more and fill the top when closed. You should
>>get some oven spring that will help you fill the top.
>
>Excellent. That's the advice I was looking for!
>
>>The only other thing you can do is look around on the Cuisineart site
>>to see what you can find. I cannot find anything, myself, but maybe
>>you have more info than I do:
>>
>>http://www.cuisinart.com/recipes/breads.html
>
>I looked quickly and didn't find anything either. I couldn't even
>find the pan.
>
>>Otherwise, as I said, make whatever type of loaf you want.
>
>Thanks. Your reply was very helpful. Isn't it funny that a 3 dollar
>pan can make me happy?
>
>Lou
You are very welcome.
And I'd be happy with that pan, too. I love a good kitchen gadget
steal.
Boron
Lou Decruss
wrote:
>Lou Decruss <LouDe...@biteme.com> wrote:
>
>> Anyone have experience with them and care to share dough recipes or
>> toppings or any incite? I don't remember this ever being discussed
>> here before.
>
>Pain de mie, all crumb and no crust, is probably my least favourite
>French bread.
<shrug> Isn't is just to hold the good stuff? I didn't think it was
supposed to be the star of the show.
Thanks for the recipe and notes! The ones I've had were very much as
described and delicious. There's a few recipes in the paperwork that
came with it but only one sentence about the toppings to I'll have to
do some digging. This is something I'll probably not use much but
it's more impressive than bringing a bag of chips to a party. We've
got friends who have an 87 foot boat they do weddings and other events
on. If they have an un-booked night they invite folks for a party.
The food is always upscale and this would be perfect.
Thanks again,
<snip recipe-saved>
Lou
Lou Decruss
<boron...@hotmail.com> wrote:
>On Tue, 20 Apr 2010 16:20:20 -0500, Lou Decruss
>>Does that get cut in smaller sized portions?
>
>Not usually. In fact, it is generally considered a sandwich loaf with
>nice, even slices.
That's interesting.
>>>and I get the feeling that this pan you've got (great buy!) make hors
>>>d'oeuvres bread.
>>
>>Exactly. It makes reference to canape bases and melba toast. I don't
>>know if it was a great buy. I paid 3 bucks for it. There's one on
>>eBay for 6.99 with no bids. That one is round but has the same model
>>number. Weird because mine is oval.
>
>I think it is oval because the chute for some of the processors is
>oval. It is really made as an add-on to the processor, I'm guessing.
You guessed right. It's cuisinart branded but will fit Kitchen aid.
<yay>
>>Thanks. Your reply was very helpful. Isn't it funny that a 3 dollar
>>pan can make me happy?
>>
>>Lou
>
>You are very welcome.
>
>And I'd be happy with that pan, too. I love a good kitchen gadget
>steal.
Sometimes new things fall into your lap and you learn and have fun
while doing it.
Lou