American pullman / pain de mie tradition
Sandwich Loaf
The weekday loaf. Fresh-milled hard white wheat is the home-miller's secret for a kid-friendly crumb.
Your loaf
Scaled to your flour, protein, and hydration.
Suggested hydration 71.5%. Mix protein 12.6% · after VWG 12.6% protein · 10.6% gluten. Effective liquid 71.5% (water + milk/eggs/etc).
Rest
15 min
Bulk / rise
1h 5m
Proof
50 min
Bake
39 min
Times follow this dough weight and hydration — wetter and whole-grain run faster; bigger loaves bake longer. Timers below match these numbers.
| Ingredient | Baker’s % | Weight |
|---|---|---|
| Whole-grain flour | 100 | 500 g |
| Flour | 100 | |
| Water | % | |
| Salt | % | |
| Yeast | % | |
| Oil | % | |
| Sugar | % | |
| Dough total | 932 g |
Same list as a classic baker’s % calculator: Flour and Water stay on. Check Milk, Yeast, Oil, Honey… then OK. Percents are of flour weight.
- Hard White Wheat can take a real knead and a higher hydration. Give it a windowpane if the style wants one.
- Fresh whole-grain flour ferments faster and drinks more water. Watch the dough, not the clock, and consider a slightly cooler bulk.
Hands, rest, heat
Knead
8–10 minutes by mixer, or 10–12 by hand, until a soft windowpane.
Rest
15-minute rest after mixing if the dough tears — then finish kneading. For this batch: about 15 min.
Rise / bulk
60–90 minutes until doubled. For this batch: about 1h 5m.
Proof
In a greased 9×5 tin, 45–70 minutes until the dough crests ~1 inch above the rim. For this batch: about 50 min.
Bake
375°F 35–40 minutes to 195–200°F internal. Tent if the top browns early. For this batch: about 39 min.
Milk can replace part of the water (count it as hydration). Soft wheat alone will collapse — blend or add VWG.
Method
- Mix flour, water or milk, yeast, salt, sugar, and fat.
- Knead until smooth and slightly tacky.
- Bulk until doubled. Degas gently and shape a tight log.
- Pan-proof until the dough crowns the tin.
- Bake, de-pan immediately, and brush with butter for a soft crust.
- Cool completely before slicing — warm crumb gums up the knife.
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