How to Make Pain de Mie, Sandwich Bread, Pullman Loaf Without Kneading

Pullman bread is characterized by a lot of crumb in relation to crust. It has a soft, white and smooth interior and a beautifully golden-brown exterior. It is one of the most basic sandwich breads. But simple ingredients make great breads. A little bit of milk, sugar, and butter work wonders in the softness department.

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[ChainBaker]

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[kevinu.k.]

A lovely bread and nicely done.

Some data on Milk for those interested in it?
Modernist Bread reckon that 30% milk is a good maximum. (That is 30% Full Fat Milk milk and 70% water - not Bakers %) That gives about 1% Casein which is what gives the soft crumb. 1% Casein gives maximum softness and more milk is no softer. Though more will not harm the dough.

For Skimmed or low fat milk increase that to 50%.

Milk contains a protein Glutathione. This diminishes the volume of the loaf quite markedly. Scalding the milk breads down the Glutathione. So always scald the milk. Scalding is heating up to 80C for a moment. Dried milk is mostly scalded and that I why I use a good dried milk. I don't use milk other than for bread.

I like some milk in bread :)

Milk adds to the richness of bread too.

A nice bake and a great tutorial. Thank you.👍

[asti-r]

I can't believe material this high quality is available to everyone.
I learned a lot!

[BigboiiTone]

If you had asked me 2 years ago if I would ever miss a YT channel, i would have said heck no.
Over the last month, we had my sister and kids staying and it disheveled our regular 'family time.'
It is great to return and see you have continued your amazing baking! Big thanks 😊

[Alkahlout]

BATTA! Love your guides. Ive learned just about everything I know from you. Your teachings have fed a lot of hungry bellies

[helenedesmarais]

Perfect recipe. I bought the long 13'' USA pullman tin. ( It's all your fault! ) Made the ratio from 9'' to 13'', mult amount by 1, 44 = PERFECT. I will ajust salt and sugar a bit fot my personnel taste. Thank you for this no fuss bread.

[Jeepy-LoveToBake]

Second attempt - cold-bulk fermented (only due to time constraints after the initial bake "incident".) The dough puffed up nicely after 19 hours in the fridge. I continued with shaping the loaf and placed it in another USA Pan Pullman Tin (with a more secure lid). As the dough was cold, it took an additional 40 mins before it was ready to bake. After the initial 40 mins, I removed from the tin, placed the loaf back into the oven (on it’s long side) for 5 mins, then flipped to the other side for the final 5 mins. Allowed to cool for a few hours, and then cut a slice - so soft with a nice crumb and lovely crust.

Many thanks for the no-knead version - much appreciated. Photos have been posted.

[johnharrison]

Brilliant vid and recipe as always. I've been using 40cm Pullman tins for 4 years, and bake 2 loaves at a time then slice, ziplock bag and freeze - it seems the most economic way, and means, as you say, it's easy to pull out a couple of slices as required. I no longer add sugar and use the equivalent amount of reconstituted 'Nido' milk powder instead of fresh milk - purchased from online Asian stores for around £4.50/400g which is well below the £9 to £10 charged by the large retailers. Sometimes I use olive oil instead of butter with equally good though different flavour results. I like the idea of brushing the top with softened butter and will certainly try this!

[christopherwilms]

These highly practical, everyday type recipe videos are my favorite 👍

[mattlevault]

Great vid! I like to slice my leftover white bread into 2 -3 inch triangle pieces. Let it stale for a day or so, then brush it with garlic infused olive oil and brown it on both sides under the broiler. Crusty, crisp, and delicious! Great for dipping in soup, eating with salad, or a shmear of hummus!

[doraharrison]

Thank you Charlie and thanks for the French Toast mixture. always great videos full of instructions and recipes

[hw]

I bought the pan a while ago. You took the fear out of tackling The Pullman Loaf. You made it look easy. Thank you.

[asdisskagen]

As someone who LOVES sandwiches, I have both single and double-length Pullman pans. This is a great basic recipe for a quick loaf and fortunately there are a ton of variations (sourdough, brioche, etc) that allow a home baker to up their sandwich bread game. Great video, thanks!

[seckinabbas]

I have been waiting for such basic sandwich bread. I cannot thank you enough, I will try it today.

[fieteferrum]

I never thought this bread freezes so well. I always keep a few slices in the freezer for later. Works like a charm 👌🥖

[nby]

I've already done this no knead Pullman a few months ago! Of course, it's because I do everything no knead now because of your teachings

[veljkozrnic]

I just tried it, because I don't have the baking tin I used the aluminum foil. First, reducing it by 20% for the normal baking tin resulted in not-so-high dough, so the top didn't reach the foil at all and had cracked at places (but not much). But, more importantly, the 180° for me didn't work - after 40min the bread was white as snow. I removed it from the tin and now I'm baking it at 200° to try to fix it (after 10min the inside of the bread was 80° only). After 20min it's finally done. It smells great... I love your channel

[Sarah-ifkl]

Merci pour les explications, je viens de le sortir du four, très bien réussi, hâte à le goûter .

[perniciouspete]

7:33 Very professional slicing! I'm jealous.

[shanisazura]

I have recently started on my bread journey and i cant believe how detailed your content is. Its so helpful and has worked out amazingly for me. Idk why tho, i am yet to get a very soft milk bread, unsure which method is the best. I will keep trying but appreciate your content a lot.