Pain de mie facile ! recette de pain de mie nature et aux pépites de chocolat à la maison !

hahaha go hello to all friends at the Jordan bakery step by step we're not going to make a sandwich loaf we're going to get two banned by nature a chocolate and it's not even me who's going to do it it's elio who does everything do from a to z little shaping of the lord and then it's good well yeah go live good video go to start the recipe today we accompanied by télio here you find him it's been a little while since he didn't not worked but it's Sunday on the town sleeping together a little video on the sandwich bread so we're going to make a normal sandwich bread and we're going to divert part of it to make a chocolate chip sandwich loaf ok let's go go to the recipe it's a place that will do everything me I'm just going to film and he can do everything now six and a half years old we're off to the east we're off to weigh the ingredients so we're going to 2 1/2 of 450 grams we always start with the liquids we will put 150 grams of quiet tap water of cold tap water is pastries we bother going to work 150 of these vouchers then 125 g of milk once I have weighed my name here so as not to have weighed everything art I take another container I weigh 125 from the east come on so 123 here we go we put in there go 25 grams of sunflower or grapeseed oil but I don't have 25 grams of grapeseed oil is a little more 30 grams but it doesn't matter it's a fat there wo n't be too much of a problem it won't bother us too much normally we'll put down 40 g butter so there the goal which has less than 10% of the weight of the flour we can put it directly on the shoulder so the 40 g of butter if you have a good mixer me I am using there at the moment the mixer says osama abu and 5 who is there if you have a good mixer etc you put everything straight into it should do it ok you wait for it to soften a little bit and we'll go salt 9 g man 10 grams that's a teaspoon milk the sugar program in the cub so the fresh yeast 15 g if you only have cuttlefish you put about 100 grams and on the other hand if you want to put sourdough you be careful because I do not generally recommend it to make pastries on the wine it is a little more complicated because of the fat but it is possible but it will be necessary to adjust the working times of the pointing 15 g of fresh yeast so bakey and the flour suddenly you can put your tank back up and we're going to weigh 500 g of flour t45 cost 50.5 here are some flours to suffer it's going very well known flour with enough protein so it's going to be nickel 500 grams to the 500 g of flour we take a little the little pigtail then for kneading four minutes in first gear six minutes in second gear and it should be well kneaded go to swiss time but and which damask face here is after four minutes you have that so that's good because it's the texture that it just has to stick a little bit at the bottom of the tank and that and pull with the hook there with the arm and then we will put six minutes in second speed for the blow-up draws so it's a little faster unfortunately afterwards normally it will come off every six minutes so once my paw is kneaded we are going to divide it in two so normally that makes us two pieces of 450 with the kick paws so to boost your 448 will put small chocolate chips which are there I will put 50 grams it will be more than enough and we crochet and we pay very one minute thirty ping we go there so with the first ball of 450 we are going to make a small ball go go taylor we fall back on an inside to be good turn your stick go turn hockey and we'll put it in our little grease tray for the 30- minute score I added a little bit but this is very greedy but it's for the TV snack or so we we're going to go years a ball again here we go everything goes on the inside then so once it was wanted done well we put it in our little tally tray so there two solutions either you do a short tally so there you can put thirty minutes at room temperature especially we cover well not you can leave this step all night in the fridge at 4° really good 4 for although it blocks the fermentation and you continue the work tomorrow we meet in 30 minutes and thirty minutes of clocking later we prepare our mussels so there I took molds always the same it 19.2 always have it the same nine and a half and 7 high the links are under the video cd classic mode which go very well for the fans himself you can them do but it's going even better we go to the shaping and I show atelio once and after that it's all about him so there I have my paw which is facing me I turn it over to have the slightly less aesthetic side facing me I gas I tap on my paw I v just bend a first time and I'm going to continue I turn the dough piece over I'm going to repeat the same operation is in the same direction I'm going welded there I have my boss who is well made my paw which is well shaped I can roll this finger if I want and I have my boss it's done well I take my mold I take my stick in the middle I 'm going to touch the ends first and I put down nicely and here I can press a little bit that's the technique and it's going to go after her and elio it's up to you go we turn the dough go we fold a first time here and on the other hand don't forget too much it's a little too much the first time we don't fold too much we turn the little thing down we redo the same operation we fold we weld so the track there don't forget too much because otherwise it's not good and there we're going to fold precisely the same movement so to fold the top on the bottom pouey yeah ok then the debris so there when you have a bread like that you lean that the trace of d finger remains it's that you have badly shaped it's because there is not enough force and suddenly for the press it will be a little complicated you will not have a bread that will give a lot of volume etc well well it will serve as an example at least it is good the bread it does not matter we will take it back when you shape it shaped well and you leave a part of it available there that is what will give force and then shape yourself and weld yourself and don't forget to push with this, that's very important and then you can shape it and there you have a bread that will have more hold that will be ready to pass an hour and a half pushed and that 's going to be quite restrictive for him for for the press a technique that you know we're going to place our bread no bread in the oven and we're going to fill a small cup with hot water and we 're going closing it will make us raise the temperature to around 27 28 degrees and that we will leave for 45 minutes at after 45 minutes we're going out we're going to preheat the oven to 160 degrees and then we put it in the oven for hours go we'll go to the oven after an hour and a half so there you lean very gently your beater just hit it otherwise you see the test there you press when there are a few rebounds it's good but it must not be that for example if you press kiala traces which remain it is that there is more force you have to quickly bake so there we are took a little gilding an egg we're going to love so we're booming a little tac and we cover nine so there it's just an egg with a little bit of salt so that it 's liquid the salt it will allow me to untie the white of the yolk up my oven and well preheated to 170° the 160 all 170 it depends on your oven and for the setting in the bottom I will show you the little technique we will add a little water to have a perfect crust so for the house for you preach heat well to 170 if you heat from water in the kettle you place your sandwich bread in your oven with or without a stone no matter what and you put a little more water to soften the crust and it's gone for about 20 minutes for note the end of the cooking especially at the end of the cooking you can re-cover with a baking paper precisely to prevent it coloring and that it continues inside then you take a proof or charred cloth the hand hop you take internal increase me I use this one all the time the testo hop you slip in and you see the temperature at heart if your enemy or your brioche exceeds 91 degrees 92 great maximum it's that it's cooked it's that inside there is no problem and especially at the end of cooking the panels put you take them out immediately for the sweating and wanted to place on a rack and in 45 minutes we go to the tasting look at me this looks at her and this it's not nice to friends after 45 minutes our enemies s are very fresh well received I'm maybe we're going to go to the plain plain chocolate tasting there we have a nice little me you want a slice where you want also hot it feels good so come on I'm going to taste the one at the chocolate up already we have we put enough emphasis quite a bit 62 chocolate frankly it smells good yeah I'm going up are not really delicious for a product made as quickly and simply as it was the case quite frankly a little delight don't deprive yourself and then you're going to have a quality half bench to enjoy throughout the week it's going to be perfect trust me if you need to put it in a small sachet or put a little spray in it with a little bit of alcohol if you want it to last it lasts it lasts over a week without any problem but generally with this format in one or two days they and ego but there is no problem the whole family will eat pam go there I tell you very soon on bakery step by step thanks to my shock assistant as usual we subscribe and we like b that's it see you soon and xavi