Boulangerie

PAIN DE MIE

Makes 1 (9x4-inch) Pullman loaf or 1 (8½x4½-inch) loaf

This sweet bread’s soft texture and lack of chewy crust make it the go-to sandwich bread in France. The addition of crème fraîche gives our Pain de Mie an extra-moist crumb, so it’s the ultimate vessel for croque monsieur. We like ours baked in a Pullman pan to follow the traditional method, but use a traditional loaf pan if you want a domed top. We got great results with both.

3 cups (375 grams) all-purpose flour
2 tablespoons (24 grams) granulated sugar
2½ teaspoons (7.5 grams) kosher salt
2¼ teaspoons (7 grams) instant yeast
½ cup (120 grams) crème fraîche
½ cup (120 grams) whole milk
1 large egg (50 grams), room temperature
2 tablespoons (28 grams) unsalted butter, melted

1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, salt, and yeast at low speed just until combined.

2. In a medium microwave-safe bowl, combine crème fraîche and milk. Heat on high until an instant-read thermometer registers 100°F (38°C). Whisk in egg and melted butter.

3. With mixer on low speed, add crème fraîche mixture to flour mixture, beating just until combined, about 30 seconds. Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic and pulls away from sides and bottom of bowl, about 4 minutes. Shape dough into a smooth round.

4. Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.

5. Turn out dough onto a lightly floured surface, and shape into an 8x7-inch rectangle. Fold top third of dough over center, pressing to seal; continue to fold over remaining third, pressing to seal. Fold ends in slightly; tighten loaf by folding top third over center and rolling it up, pressing to seal. (Final length should be 9 inches.)

Lightly brush a Pullman pan or an 8½x4½-inch loaf pan with oil. Place dough in prepared pan, and gently press top of dough flat. (If made in loaf pan, you do not need to press flat.) Cover and let rise in a warm, draft-free place (75°F/24°C) until dough has risen ½ inch from top of pan, about 1 hour. (If using loaf pan, dough should rise