French toast with homemade pain de mie
Binging with Babish · ♥ 15.8K likes · 409.7K views · 16 min video
Read about loaves in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 150 g flour
- 150 g milk
- ¼ tsp instant yeast
- 289 g whole milk
- 525 g bread flour
- 27 g granulated sugar
- 13½ g kosher salt
- 3.4 g instant yeast
- 1.7 g diastatic malt powder
- 40 g unsalted butter
For the poolish mix the flour, milk and instant yeast until all the flour is hydrated, cover and ferment at room temperature 12 to 24 hours.
Combine everything but the butter with the poolish in a stand mixer and mix until no dry patches remain.
Add the butter one small piece at a time, waiting for each to be fully emulsified, then knead five to seven more minutes for ten to twelve minutes total.
Roll into a tight taut ball, place in an oiled bowl, cover with plastic wrap and cold ferment in the fridge 16 hours.
Cut the cold dough in half, cut one half in two and stack those on the other half to make a pseudo rectangle.
Roll out to a rectangle the width of the loaf pan, about 13 inches, then roll tightly into a log with no trapped air and seal the seam.
Invert into a generously buttered Pullman pan, cover with plastic and the lid, and ferment another 12 hours.
Let it rise 60 to 90 minutes until the dough reaches 80 to 85 percent of the height of the pan.
Reduce to 400F and bake another 25 minutes, then take the lid off and bake 10 to 15 minutes more.
- 2 cups blueberries
- 1 cup sugar
- salt
For the compote simmer the blueberries, sugar, chopped preserved lemon and a hefty pinch of salt five to 10 minutes until the fruit breaks down.
- fresh lemon juice
- vanilla
Taste for seasoning, add fresh lemon juice for acid and a splash of vanilla.
- 1 cup real maple syrup
- 1 tbsp red miso
- mirin
For the syrup bring the maple syrup, red miso and a splash of mirin to a bare simmer to dissolve and mix.
Red miso maple syrup
- 1 cup heavy cream
- ¼ cup creme fraiche
- 1 tbsp sugar
- 1 tsp salt
- ½ tsp vanilla extract
- 6 whole large egg yolks
Whip the heavy cream, creme fraiche, sugar, salt and vanilla extract to stiff peaks in a stand mixer.
- 1½ cups milk
- 1½ cups heavy cream
- 1 whole orange
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
For the custard blend the egg yolks, milk, heavy cream, orange zest, sugar and vanilla.
- ½ tsp nutmeg
- ½ tsp cardamom
- ½ tsp cinnamon
Blend in the nutmeg, cardamom and cinnamon until completely smooth; blending incorporates spices better than whisking.
Stale the sliced bread in a 200 degree oven for one hour until dry outside and still slightly soft inside, or leave it out overnight.
Lay the slices in a rimmed baking sheet, pour the custard over the top of each and soak, flipping halfway; his very dry bread soaked about 45 minutes.
- ½ cup butter
- 1 cup dark brown sugar
Variation, brulee: melt the butter and dark brown sugar in a saucepan, stir until homogenized and spread on the bottom of a non-stick rimmed baking sheet.
Variation: shingle the soaked toast on top of the sugar mixture and bake at 375F for about 25 minutes.
Variation: flip onto a non-stick rack brulee side up and crisp under the broiler, or bake another 10 to 15 minutes in the tray.
- powdered sugar
Top with the blueberry compote, a scoop of the creme fraiche chantilly, powdered sugar and the miso maple syrup.
Plating and tasting