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From The Wood-Fired Oven: Cinnamon Spiral Pain de Mie
From The Wood-Fired Oven: Cinnamon Spiral Pain de Mie
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Variation:
Cinnamon Spiral Pain de Mie
Cinnamon Spiral Pain de Mie is comfort food with
style. Toasted pieces of this bread are great for breakfast, teatime, or a midnight snack.
A perennial problem with cinnamon swirl breads
is the creation of cavities between the bands of dough.
This happens as the sugar liquefies, gives off steam, and
forms a slip joint, forcing layers of dough away from
each other. Baking a spiraled loaf in a lidded Pullman
pan is the best way Ive found to prevent cavitiesthe
pan confines the loaf to the square shape of the pan.
The dough, swelling inside the pan, pushes the layers
together, creating a baked loaf compressed enough that
slices dont fall apart in a curlicue.
Other dried fruits can be substituted, but Cinnamon
Spiral Pain de Mie seems most elegant with golden raisins.
Yield: 1 Pullman loaf
Prefermented flour: 0% (this is a straight
doughone that doesnt contain a preferment)
Wood-fired and home oven temperature:
See the descriptions in the Pain de Mie recipe.
Dough
Ingredient
Weight (g)
Unsalted butter
95
Bread flour
525
Salt
13
Granulated
21
sugar*
Dry milk solids
26
Instant
5
active yeast
Water
315
Golden
raisins, room
240
temperature
Total
1,240
Volume
7 Tbsp
4 C
2 tsp
13
Bakers %
18
100
2.5
2 Tbsp
114 tsp
113 C
60
2C
46
14
* Pureed golden raisins can be used in place of the refined white sugar,
with no perceptible difference in the baked loaf.
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Weight (g)
Granulated
sugar
100
Cinnamon
30
Cardamom,
ground
Cloves, ground
Total
2.6
1
133.6
Volume
Bakers %
100
C
+ 1 tsp
30
12
14
112 tsp
tsp
34
2.6
1
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rectangular shape. Roll it into a 13" 24" rectangle.
Egg-wash a 2" strip along one 13" edge. Spread the spice
mix over the entire piece of dough except for the eggwashed edge. Make sure to get the spice mix as close
as possible to the other three borders. Roll the dough
toward the egg wash, and place the rolled cylinder into
the Pullman pan seam side down. Put the lid on the pan,
but leave it open an inch or two so you can check the
doughs progress as it proofs. Itll require approximately
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After the spice mix is applied to the dough, roll into a 13" log and place in a Pullman pan.
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Pain de Mie
y
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Weight (g)
Unsalted butter
Bread flour
Salt
Granulated
sugar*
113
630
16
31
Instant
active yeast
Water
Total
25
6
378
1,199
Volume
Bakers %
C
5 C
1 Tbsp
2 Tbsp
+ 1 tsp
14 C
+ 2 tsp
18
100
2.5
112 tsp
12
14
113 C
+ 14 C
4
5
60
* Pureed golden raisins can be used in place of the refined white sugar,
with no perceptible difference in the baked loaf.
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Its easier to get tightly shaped loaves if you twist together two baguettes of Pain de Mie dough.
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