Pain de Mie - Bread

Method

• Add all of the ingredients up to the water into the bread maker, and start it on the dough course.
• Add in the butter after 5 minutes.
• Take it out once it is done, punch it, and carefully remove the gas.
• Divide into 3 equal portions and make it into rolls.
• (Make the piece that is to go in the center 20 g larger).
• Let the dough rest for 20-30 minutes until it sufficiently rises.
• After letting it rise, roll out the gas with a rolling pin, and stretch it out to 20 cm.
• Fold the top and bottom left and right to make it a quarter of the size.
• (Into a fan shape).
• Fold the three corners into the center, and flip it over.
• Tuck in the sides of the dough using a cat paw-shaped fist, and roll it into a smooth ball.
• Place into the pan, and let the highest point rise to 2 cm below the top of the pan.
• Watch the position, and start preheating the oven to 230C.
• In order for it to get moist, spray it from a bit of a high point with mist.
• Reduce the oven to 200C, and bake for 30 minutes.
• Let it get brown then cover with aluminium foil to keep it from burning.
• After baking, drop the pan from a height of 15 cm to remove the air.
• Remove it from the pan, let cool, and it is done.
• The crust is crispy and fragrant, and the inside is rich and fluffy.
• It is reduced in salt and sugar, and is good for meals.