Pain de Mie

Quick Summary: This recipe produces a classic, soft, and finely-textured French sandwich loaf using a levain starter.

Source: Traditional

>> servings: 2
In a #mixing bowl{}, combine @White Flour{764%g}, @Whole Milk{184%g}, @water{305%g}, and @levain{149%g}. Mix until just combined and let it autolyse for ~{30%minutes}.
 
After the autolyse, incorporate the remaining @water{25%g}, @salt{15%g}, @Butter{100%g}, and @Honey{58%g}. Mix until the dough is smooth and strong.
 
Begin the bulk fermentation for a total of ~{4%hours}. Perform 3 folds during this time.
 
After bulk fermentation, let the dough have a bench rest for ~{35%minutes}.
 
Shape the dough, place it in a #loaf pan{}, and let it proof for ~{3%hours}.
 
Preheat the #oven{} to {425%°F}.
 
Bake for ~{15%minutes}.
 
Reduce the oven temperature to {350%°F} and continue baking for another ~{35%minutes}, or until the internal temperature reaches {205%°F}.