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Sourdough Pain de Mie

aka Sandwich Bread

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Making ice cream or carbonara and wondering what to do with your leftover egg whites? The answer is Bread. This recipe uses how many egg whites you have: one, two or even three if you happen to have them.


425 g bread flour

220 ml milk

150g starter (mine is 90% hydration)

50 g sugar

50g soft butter

1 egg white, or 2 or even three (just adapt with the quantity of milk to have the right dough consistency)

6g salt


Patience ! bread takes 2 days from start to finish

Mix all the ingredients except the salt and butter. Leave to autolyse for 20mn for the gluten to relax. Add the salt and knead for 5 minutes. Add the butter and knead for a further 5 minutes.

Leave at room temperature to develop for 2 hours then place in the fridge for 10-12 hours. Take out of the fridge and let the dough come back to room temperature (1 hour) then shape in 2 loaves and place them in sandwich moulds. Leave the loaves to rest for 6-7 hours at room temperature when their size should almost triple. They are then ready to bake in a pre-heated oven 180C for 45 minutes.

Make excellent toasts.

Added by: Anne Chapman

Tags: Bread Sourdough

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