This is the recipe for the famous bread that either didn’t work out so well or didn’t meet my expectations. For the result I adapted the chef’s recipe Gordon Ramsay (from the book Secrets by Gordon Ramsay), as some of the ingredients are not so easy to find, for example it called for unbleached organic wheat flour and Maldon salt.
As people commented in the other post, I believe there are other significant differences regarding the type of yeast used in England (ok, basically they are all Saccharomyces cerevisiae, but it could be another strain), in addition to the climate (why hi, right? It’s much warmer here). So, I changed the fermentation times.
Miga Bread (Pain de Mie)
Makes: 1 medium bread
Ingredients: SPONGE
- 15 g fresh organic yeast
- 125 mL leite integral (warm)
- 125 g wheat flour (sieved)
Ingredients: BREAD
- 160 g wheat flour (sieved)
- 20 g butter without salt
- 1 teaspoon refined salt
- 2 teaspoon crystal Sugar
- 4 teaspoon leite integral
- 6 g oregano (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- Dissolve the yeast in the warm milk and add the first part of the flour. Mix. Cover with plastic wrap and let it rest for 1 hour (if it’s a very hot day, leave it for 45 minutes).
- During this time, sift all the other dry ingredients for the bread, add the cubed butter. Grease and flour a baking tray. This time I used a loaf pan/pound cake pan.
- After the sponge has fermented, add it to the other ingredients and spoons of milk. Knead (10 minutes) or beat in a mixer with the dough hook for 5 minutes. At this stage, add oregano, if desired. The dough will be ready when your fingerprint is printed on the dough. Let it rest in the covered bowl for 30 minutes, during which time it should double in size.
- After 30 minutes, knead the dough for 5 minutes on a floured surface. Shape the dough into a long “oval” shape, as if it were a baguette. Let the dough rest for 30-50 minutes until it doubles in size, in the meantime preheat the oven to 200°C.
- Then spray water over the dough and around the pan. Really moisten it, just be careful not to hurt it. Bake the bread for 10 minutes at 200°C. Reduce to 180°C and bake until golden, on average 15-25 minutes. Makes one medium loaf.
