Spotted a Pain de Mie recipe over at an eG thread  and thought it would be interesting to convert it to sourdough. I halved the recipe to make a roughly 500g loaf. The bread was delicious, nice mix of sweet/sour, soft crumb. The crust was so thin and crispy, that my finger accidentally broke a surface when I was taking it out of the tin. The crust was no longer crispy this morning. My family, not being fans of crusts, LOVED the bread.
100g bread flour
This puffed up to 4 times its volume in 7 hrs.
|Ingredient||Weight||US Volume||Bakers Percentage|
|Milk||250 g||8.82 oz||1.1 cups||62.50%|
|Bread flour||200 g||7.05 oz||1.57 cups||50.00%|
|Plain flour||200 g||7.05 oz||1.57 cups||50.00%|
|Melted unsalted butter||50 g||1.76 oz||3.52 tbspns||12.50%|
|Celtic salt||10 g||0.35 oz||0.64 tbspns||2.50%|
|Sugar||25 g||0.88 oz||1.92 tbspns||6.25%|
Total Weight: 735 grams / 25.93 ounces
Total Flour Weight: 400 grams / 14.11 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know  of any corrections.
3 short kneads/rests within 30 mins