Pain de Mie au LevainSource: https://mise-wine.vercel.app/recipes/pain-de-mie-au-levainAdd to collectionIngredientsInstructions0 / 8 steps0 of 8 steps completeReset progress1Make levain and tangzhong: around 10pm the night before, make the levain. For the tangzhong, use 44g flour, 104g milk and 116g water2Mix: 9:30am; in the bowl of stand mixer, combine the levain and tangzhong with all the remaining ingredients except butter and mix with dough hoom until just combined and let rest for 30 minutes310:00am: incorporate butter in to dough mixing on speed 3. Mix until the dough is silky and smooth, about 10-15 minutes4Bulk ferment: transfer dough to a clean bowl and allow to bulk ferment until risen about 50% (4 hours at least)5Pre-shape: once dough has risen sufficiently, pre-shape in to a tight oval and allow to rest, uncovered, for about 30 minutes6Shape/proof: shape the dough in to a loaf and place in a liberally oiled loaf pan and cover with plastic to prevent skin from forming. Allow dough to proof at about 75F for 2-3 hours, or until ready7Bake: about 45 minutes before dough is ready to bake, pre-heat oven to 425F. When dough is ready, bake for 35 minutes at 425F then turn temp down to 375F and bake an additional 10-15 minutes, until done8Cool: remove the bread from the pans on to a wire rack and allow to cool at least 2 hours before slicing