Pain de Mie Sandwich Bread: An Easy Delight

Name: Pain de Mie Sandwich Bread
Prep time: 1240 min
Cook time: 45 min
Total time: 1285 min
Ingredients: 71 g white flour (medium-protein or all-purpose); 71 g water; 7 g ripe sourdough starter (100% hydration); 764 g white flour (medium-protein or all-purpose); 184 g whole milk; 305 g water (for autolyse); 149 g ripe levain; 100 g unsalted butter; 25 g water (for mixing); 58 g honey; 15 g fine sea salt

Author: Hannah

Published: February 21, 2026

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Pain de mie sandwich bread is a soft, fluffy treat that’s perfect for any meal. This recipe is simple and rewarding, making it a great choice for family-friendly meals and delightful sandwiches. It’s time to indulge in this beautiful bread that fills your kitchen with warmth and nostalgia.

Table of Contents

Soft pain de mie sandwich bread ready for delicious sandwiches.

Pain de Mie Sandwich Bread Overview

What is Pain de Mie?

Pain de mie is a classic French bread, known for its soft crumb and thin crust. It’s often used for sandwiches, thanks to its sturdy yet tender texture. This bread is perfect for layering your favorite spreads or fillings, making every bite a delicious experience.

Characteristics of Pain de Mie Sandwich Bread

This bread features a light, airy texture, with a mild sweetness that enhances its flavor. The thin crust is easily sliced, making it an ideal canvas for everything from gourmet sandwiches to simple toast. It’s the perfect choice for both everyday meals and special occasions.

Ingredients for Pain de Mie Sandwich Bread

Levain Ingredients

71g white flour (medium-protein or all-purpose)
71g water
7g ripe sourdough starter (100% hydration)

Autolyse Ingredients

764g white flour (medium-protein or all-purpose)
184g whole milk
305g water (for autolyse)
149g ripe levain

Main Dough Ingredients

100g unsalted butter
25g water (for mixing)
58g honey
15g fine sea salt

Step-by-Step Instructions

Preparing the Levain

Start by combining the levain ingredients in a jar. Cover it and let it sit overnight at a warm temperature of 74-76°F (23-24°C). This step is crucial for developing flavor.

Autolyse Process

The next morning, prepare for the autolyse. Adjust the temperature of the autolyse water to achieve a final dough temperature of 78°F (25°C). Mix the flour, milk, water, and levain in a stand mixer on low speed until combined. Cover and let it rest for 30 minutes, allowing the flour to hydrate.

Mixing the Dough

After the autolyse, cut the butter into small pats and set it aside. Add honey, salt, and water to the autolyse mixture. Mix on low speed for 2-3 minutes, then increase to medium speed for 4-5 minutes until the dough is smooth. Gradually incorporate the butter, mixing until fully combined.

Bulk Fermentation Steps

Transfer the dough to a bulk fermentation container and cover it. Allow it to ferment at room temperature for about 4 hours. Perform three sets of stretches and folds every 30 minutes to develop gluten strength.

Dividing and Preshaping the Dough

Once bulk fermentation is complete, scrape the dough onto a clean surface. Divide it into two equal pieces and shape each into a round. Let them rest for 30 minutes, allowing the gluten to relax.

Shaping the Loaves

After resting, shape each round into a tight cylinder. Place the shaped dough seam side down in greased Pullman pans. Cover them with a plastic bag to avoid drying out.

Proofing the Dough

Allow the dough to proof at room temperature for about 2 hours and 45 minutes to 3 hours, until it rises nearly to the rim of the pan. This step is vital for achieving that desirable soft texture.

Baking Instructions

Preheat your oven to 425°F (220°C). Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes. The bread is done when it reaches an internal temperature of around 204°F (95°C). Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely for 1-2 hours.

Tips for Perfect Pain de Mie

Choosing the Right Flour

Use medium-protein or all-purpose flour for the best results. This helps achieve the delicate structure needed for soft bread.

Using the Pullman Pan

For a thinner crust, use a Pullman pan lid during baking. Ensure the pan is well-greased for easy removal after baking.

Storage Tips for Freshness

Your pain de mie bread remains soft and moist for up to a week if stored properly. Keep it in an airtight container or wrapped in plastic to maintain freshness.

FAQs

What is pain de mie sandwich bread?

Pain de mie sandwich bread is a classic French bread known for its soft crumb and thin crust, perfect for sandwiches and toasting.

How do I make pain de mie sandwich bread?

Making pain de mie involves preparing a levain, autolyse, mixing the dough, bulk fermentation, shaping, proofing, and finally baking the loaves.

What ingredients are needed for pain de mie sandwich bread?

The main ingredients needed include white flour, whole milk, water, unsalted butter, honey, and sea salt, along with a sourdough starter for levain.

Can I make pain de mie sandwich bread without a mixer?

Yes, you can make pain de mie by hand, though mixing and kneading will require more effort compared to using a stand mixer.

How long does pain de mie sandwich bread last?

When stored properly in an airtight container, pain de mie sandwich bread can last for up to a week while remaining soft and moist.

Conclusion

Pain de mie sandwich bread is a wonderful addition to your baking repertoire. Its delightful texture and mild flavor make it perfect for any meal. Remember to check out more delicious ideas on Pinterest for inspiration. Enjoy creating beautiful sandwiches with your homemade bread!