Now I know making bread at home can be intimidating. So, if you are a new to the process, I have put together below a list of the ingredients and recommended equipment you need to make this Overnight No-Knead Bread.

Why using a combination of all-purpose flour and whole-wheat flour? What is instant yeast? Which baking vessel should I use? What is a Banneton…? Read through my explanations and helpful tips, and get ready to make this practically fool-proof bread.

Ingredients:

• Unbleached All-purpose flour (450g) & Whole wheat flour (50g)

Unbleached all-purpose flour is best for making cakes and soft breads such as pain de mie or brioche. This type of flour has a low amount of protein, usually around 10%, which isn’t enough to create a crusty bakery-style bread loaf, with an airy crumb.

To do so, we need to add some whole-wheat flour, which contains more protein, about 14% of protein. Adding some whole-wheat flour boosts the amount of gluten and hence makes for a more substantial bread, both in taste and texture. For this recipe, we only need to use 10% of whole-wheat flour. This is enough to give extra support and rise, without compromising the soft texture of the crumb. Adding too much whole-wheat flour (hence, too much gluten) would result in a dense chewy crumb (like bagels).

• Instant Yeast

Instant yeast is dry yeast that has been milled to very fine granules. It helps in leavening breads and creates an airy crumb. In comparison to active dry yeast (milled to bigger granules), instant yeast doesn’t’ need to be dissolved in water before using. It can be mixed right into your dry ingredients, which is very easy.

Instant yeast can be found in most grocery stores, in small packets or in bigger pouches. Fleischmann’s and Saf are two brands I use regularly. 

Once open, I like to store my instant yeast in a Tupperware in the freezer. It protects the yeast from oxygen and humidity and makes it last longer.

• Fine-grain sea salt

In bread baking, salt helps the gluten from the flour hold more water and carbon dioxide, creating an airy crumb. You need to use a fine grain salt as it will disperse quickly and evenly into the dry ingredients. A coarse/flaked salt won’t disperse evenly.

I like to use Maison Orphee’s fine Grey seal salt and  La Baleine, from France.

• Lukewarm water

Adding lukewarm water to your flour, yeast and salt is the last “ingredient” you need to make bread. It is important to add lukewarm water as it will re-activate the yeast. It is important that you get the temperature right since cold water won’t get that yeast going, and hot water will kill it. Lukewarm water is around 105-115F (40-46C) ; a temperature you would be comfortable washing your hands in.

Recommended Equipment:  

• • A Cast Iron skillet Combo Cooker. This equipment is a small investment and a great addition to one’s kitchen! A Cast Iron skillet Combo Cooker is a deep skillet and a Dutch-oven all in one, with a lid that can convert into a second skillet. It is ideal for making bread as it retains high heat and distributes it evenly. For this recipe, the loaf bakes 25 minutes with the lid on – to allow a good rise and the formation of the crust; and then 15-20 minutes with no lid – to create a crisp golden crust. If you do not have a Cast Iron skillet Combo Cooker, you can use a regular Dutch-oven. It may not make for a crust as crunchy, but the result will be similar.
  • A metallic dough Scraper/Cutter and/or a silicon bowl scraper. A dough scraper makes it easy to manipulate bread doughs, especially when they are sticky like in this bread recipe. Use a scraper to scrape out the sticky dough from the bowl and to flip it upside down easily on your working surface, without it sticking to your hands.
  • Bread/Scoring Lame. You need a very sharp blade (ideally set on a handle) to score deep, clean slices on top of the bread. This is very important as it allows the bread to expand in the oven and not break or crack. This also gives the loaf a beautiful bakery-style look.
  • A round Banneton. A Banneton is a proofing basket where you will place your bread dough for its second rise (after it is shaped, before it is baked). This basket provides the loaf with a nice round shape and is ideal for making round loafs. I use a 9-inch round banneton for this bread recipe.

More Cooking notes/tips:

• Grams vs. cups. If you a regular baker, you know that when it comes to baking you have to be very precise. So I do want to mention I make this recipe relying on grams and using a scale (like with all my baking). There could be a large margin of error when using “cup measurements”, and this will likely affect the success of this recipe. This is true for most baked goods, but especially this one. For convenience, I have included here conversions in cups, but I highly recommend you use a scale. If you don’t have one, I think this is a small investment to make that could take your baking to the next level.
• The optimal room temperature for proofing your dough overnight is 80-90F. I usually like to place my bowl inside the oven (off). This is a dry, draft-free space that is often slightly warmer than the rest of the house. My house is usually set at 70 degrees, and rises perfectly fine in the oven (with the oven set to OFF)
• Steps 2 & 3 (in the morning) – including folding the dough like an envelope, flipping it upside down and rolling it around to make the fold seams underneath “disappear” and close the loaf may seem like the two most intimidating steps. This folding technique is inspired by Chad Roberston from his book Tartine Bread. Many no-knead bread recipes do not include these steps. However, I think the folding step really helps in building structure and shaping a perfectly round loaf. It also helps create layers and contributes to a more aerated crumb (“holes” in the bread). These 2 steps are optional, but highly recommended in my opinion.
• There is no need to grease your cast iron or Dutch oven. The pre-heating will prevent the dough from sticking to it.

Remember, making bread from scratch requires more time and commitment than baking a regular cake. This bread dough is likely much looser and stickier than you are used to, and your first loaf may not turn out beautifully. Do not stress it, this is very normal. After two or three attempts, you will master the shaping and dough handling process better, and your loaves will come out looking better and better.

I hope you enjoy this Overnight No-Knead Bread as much as I do!
Any questions, don’t hesitate to leave a comment. 

You may also like:

• Classic Pain de Mie
• Orange Anise Sugared Easter Brioche
• Ham Cheese and Olive Bread

Overnight No-knead Bread

Print Recipe

Serves: 1 loaf Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 26 voted )

Ingredients

3 ½ cups + 1 tbsp (450g) unbleached all-purpose flour
1/3 cup + 1 tbsp (50g) whole wheat flour
1/4 tsp instant yeast (yes, only ¼ tsp)
1 1/2 tsp kosher salt

1 ½ cup + 1 ½ tbsp. (375ml) lukewarm water

Instructions

Make sure you read the cooking notes before you start. 

The night before:

Step 1 - In a mixing bowl, combine the two flours, salt and yeast, and stir to combine.

Step 2 - Warm the water in a small sauce pan over medium heat. When just warm (not hot yet), pour the water into the flour mixture and stir well to combine.

Note: Use a wooden spoon or even French rolling pin to combine. Do not knead – just mix until no dry flour is visible. The mixture will be very sticky and will not form into a ball, this is normal.

Step 3 - Cover the bowl tightly with a plastic film and poke 5 tiny holes in the top with a toothpick, to allow the gases to escape.

Leave on the counter, and allow to rise overnight at room temperature.

In the morning:

The dough should have tripled in size, and have a spongy appearance with big air bubbles.

Step 1 – Remove the plastic film from the bowl, turn the bowl upside down and scrape dough onto an unfloured work surface. Lightly dust the top of the dough with flour and dust the work surface around it as well with flour.

Flip the dough so that the "floured side" is now on your work surface and the unfloured side is facing upwards.

Step 2 – Starting from the right side of the dough, lightly stretch the dough out (to the right) and fold it a little over halfway over the dough. Do the same with the left side. Do the same with the top.

Grab the bottom (still unfolded side), stretch it and pull it over the 3 folded sides of the dough. Flip the dough upside down so the seamless rounded side is now on top.

Step 3 – With both hands circling around the base of the dough ball, roll only the bottom part of the dough around your work surface, allowing the tension to "close" the bottom of the dough ball. The folds at the bottom should mostly disappear – it is fine if it isn’t completely closed.

Step 4 – Flip the dough into a mixing bowl/banneton lined with a clean dish cloth and cover with another cloth (the almost closed up side should be facing upwards)

Step 5 – Place your cast iron combo cooker (or Dutch Oven) into your oven and preheat the oven to 500F (260C) degrees.

Once the oven is pre-heated - working quickly and safely, remove the cast iron combo from the oven and place on your stove top. Quickly flip your dough into the center of the cast iron and score a square into the top of the dough with a blade/very sharp knife.

Step 6 – Cover and place the cast iron into the oven and turn down the temperature to 450F (232C) degrees for 25min. After 25min, remove the lid and bake for another 15-20min at 450F (232C) degrees. When a dark golden color appears, remove bread from the oven and cast iron and place on a cooling rack.

Allow the bread to cool for at least one hour before slicing.

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What are French Bakery Beignets, exactly?

You can find carnival fried doughs with so many different shapes, textures and names in France: the crisp “Bugnes” or “Oreillettes” from the city of Lyon, the “Ganses” from the city of Nice, “Shenkeles” from the Alsace region, the “Nuns Farts” from Brittany…  and finally the most famous ones – the classic French Bakery Beignets.

Unlike a lot of French beignets that are made from fried “Pâte à Choux”(Choux Pastry), these French Bakery Beignets are made from a yeasted dough kneaded with a generous amount of butter. This dough is essentially very similar to a brioche dough, which is then cut into small circles and then fried. The fried buttery pillows are then filled with a filling of your choice – fruit jam, nutella, pastry cream…

Note: These French Bakery Beignets shouldn’t be confused with the “Beignets” from New Orleans, imported in the 18^th century by the French colonists. New Orleans Beignets are smaller, lighter, hollow inside and rolled in powdered sugar. These New Orleans Beignets are often what people in the US/Canada call “Beignets”,  but they differ a lot from French Bakery Beignets – what French people call “Beignets” in France.

The Recipe

I think making your own French Bakery Beignets in your kitchen is a fun project to tackle on a weekend. The dough needs to rest for a total of 2 hours and 30 minutes – so make sure you have ample time on hand. The frying and the filling of the beignets takes about 30-40 minutes.  

Homemade beignets are a little bit more labor intensive than making a simple cake. But once you bite into one of these warm buttery pillows – you’ll see how they are worth your time and effort.

Like most fried treats, beignets are best enjoyed the day they’re made.

Cooking tips for making Fench Bakery Beignets:

• By hand or in a stand mixer. I make these French Bakery Beignets by hand, like most of my recipes. I especially like to knead the dough by hand at the final stage (when incorporating the butter) so I can have a good feel for the texture of the dough. It should be soft and still quite sticky on your hands. Do not get discouraged and do not be tempted to add more flour. For convenience, this recipe can be made in a stand mixer too, using the hook attachment.
• This recipe is made with 1 packet of traditional yeast (8g), also known as dry active yeast. I specifically developed this recipe using this yeast for convenience, since these packets of traditional yeasts are available in any grocery store.
• Traditional yeast needs to be re-hydrated in warm milk with sugar. Make sure you don’t warm the milk to too high a temperature (no higher than 105°F (40.5°C) or this will kill the yeast.)
• Take your eggs and butter out of the fridge at least 1 hour before you start, so they are at a nice room temperature.
• Let the dough rise in a warm, draft-free location and do not rush it. The ideal rise temperatures are between 80°F – 90°F (26.6C-32.2C). Higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the rise. Keep this in mind, if you are baking on a hot Summer day or chilly Winter day. I like to place the dough to rise in the oven (off) – it’s draft-free and usually slightly warmer in there than in my kitchen. 
• For the filling of the Beignets, use a chopstick for poking a hole and a piping bag for filling. I use raspberry jam in this recipe, which is my favorite for Beignets. But feel free to get creative and use other fillings such as other fruit jams, nutella, pastry cream or lemon curd.

I hope you’ll love these French Bakery Beignets as much as I do! 

You may also like:

• Nuns’ Farts Carnaval Puffs
• Raspberry Jam Filled Sable Sandwiches 
• Spiced Berry Jalousie Tart 

French Bakery Beignets

Print Recipe

Serves: 14-16 Beignets Prep Time: 3 Hours Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 9 voted )

Ingredients

1 Packet (8g) traditional yeast (active dry)
1 cup milk (2% or whole)
¼ cup (50g) + 1 tbsp (15.g) sugar
4 cups (500g) all-purpose flour
1 tsp (5.7g) salt
2 large eggs, at room temperature
85 g or 3/8 cup or 6 tablespoons unsalted butter room temperature & cubed
For frying:
6 to 8 cups of vegetable oil
½ cup (100g) sugar
For filling:
About 1 cup raspberry jam (or any filling of your choice)

Instructions

Step 1 - In a small saucepan, over low heat, combine the yeast, milk and 1 tablespoon of sugar.  Warm up the milk until it reaches no more than 105°F (40.5°C) - if you have a thermometer - or until it is barely just warmer than lukewarm. Turn off the heat and set aside for 10 minutes.

Step 2 - In a large mixing bowl, combine the flour, salt and ¼ cup of sugar. Dig a well in the middle and add the two eggs and milk/yeast mixture. Stir to combine until you get a rough ball of dough that leaves the edges of the bowl clean. If using a stand mixer, use the hook attachment.

Step 3 - Start incorporating the cubed butter, in small additions (4-5 additions in total), kneading the dough well between each addition. The cubed butter should be well incorporated before you add more. The dough will be soft and quite sticky. Shape the dough into a ball, place at the bottom of the bowl and cover the bowl with a clean cloth. Let the dough rise at room temperature for at least 2 hours, or until doubled in size.

Step 4 - After 2 hours, the dough should have doubled in size and be soft and elastic. Punch the dough to deflate it and turn it onto a clean and lightly floured working surface. Roll out the dough into a ½ inch thick rectangle. Use a 4-inch round cookie cutter to cut out discs. Place the discs onto lightly floured parchment paper. Keep some scraps of dough for testing the oil heat later. Cover the dough discs with a clean cloth and let rise for 30 minutes more. The dough circles will lightly rise again.

Step 5 – Preparation before frying. Pour ½ cup sugar onto a plate. Line another plate with paper towels to absorb the oil from the beignets. Using scissors, cut squares into the parchment paper with the dough discs – you need each disc to be on a paper square; this will make it easier to drop each them into the frying oil.

Step 6 – Fill a large heavy bottomed pot with the vegetable oil, about half the way up. Heat the oil to 350F or until a scrap of dough dropped in the oil immediately starts to bubble. Take the first discs of dough and flip them over into the oil (without the parchment paper attached). Work in batches of 3 beignets at a time max. Fry beignets until golden brown, flipping them half way (about 2-2.5 minutes on each side). Transfer finished beignets with a slotted spoon to the paper towel plate. Let cool about 30 seconds and transfer to the sugar plate, rolling the beignets into sugar until evenly coated. Transfer onto a cooling rack to cool completely.

Step 7 – For filling the beignets, poke a whole into each beignets using a chop stick and gently fill them with jam using a piping bag.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

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The post French Bakery Beignets appeared first on Pardon Your French.

If you’re looking for a delicious homemade sandwich bread, with a list of ingredients you can almost count on one hand, the Classic Pain de Mie is it. Perfect for making toast in the morning, this every so slightly sweetened bread makes for the perfect canvas for both savory and sweet toppings… And best of all, your house will smell like a bakery when it’s all done!

Growing up in France, I can honestly say that I was not particularly fond of this style of bread. Pain de Mie was and still is sold in every French supermarket and grocery store, sliced and pre-packaged. Seeing these industrial-like, pre-packaged and sliced soft white breads is a vision that never really appealed to me. I much prefer a trip to my neighborhood bakery for a freshly baked, crusty baguette. That said, you can find much better, and much healthier versions in local boulangeries (bakeries), but they’re not as easy to find as you might think.

This quick to assemble, and much healthier version of supermarket Pain de Mie is something I have been making for some years now – and this recipe never fails me!  It gives you the same softness and creaminess as any store-bought French Pain de Mie, but with a much fresher taste and much better ingredients!

You don’t even need any special equipment (a pullman pan is optional). Just a few basic pantry staples and an overnight fermentation to build flavor and character. Ready to bake with me? 

What is a Pain de Mie?

“Pain” means bread and “mie” means crumb, in French. This “Bread of the Crumb” title calls attention to the almost-absent crust on this bread, and its particularly tight crumb – which contrasts with the crunchy crusts and airy crumbs you find in most traditional French breads – such as baguettes, boules and rustic loaves.

This bread is sold in every French supermarket and grocery store, sliced and packaged. Think Wonder Bread, just much healthier and much less gummy! If you sneak into the cupboards of any given French kitchen (in any region of France), chances are you will find a package or two of Pain de Mie.

It is also particularly enjoyed by French families because it keeps fresher longer than French-bakery breads, owing to the fat in it from the oil and milk, which other French breads typically lack. It keeps very well inside its package, for up to a week, and freezes well too! 

It is beloved for its mild taste and soft and creamy texture, which makes it very versatile and perfect for breakfast toasts, sandwiches, French Toast, canapés or even soup croutons. Its original squarish shape also makes it ideal for preparing a Croque-Monsieur. 

Ingredients you’ll need for Pain de Mie.

This recipe comes together comes together quite easily, but it does require some planning as the dough needs to slowly ferment in your fridge overnight, to help build flavors and aroma. Here is a detailed look at the ingredients you’ll need for this classic french bread. 

• All-purpose flour – Typical and found in every pantry, all-purpose flour provides the gluten and strength needed for this dough, and stands up well to the overnight fermentation.
• Milk – No water in this dough, unlike in the vast majority of French breads. Make sure you use 2% or whole milk. 
• Instant yeast – I like to use instant yeast for this recipe, quick and easy ! 
• Honey – Honey adds a kiss of sweetness and helps feed the yeast during the overnight fermentation. It also adds a very beautiful aroma while baking. Light or dark honey work both work great. 
• Vegetable Oil – The oil along with the milk provides the fat necessary to keep the crumb soft and moist – for a longer period, as well. You can use an oil labeled as “vegetable oil”, I found that Canola Oil and Flaxseed Oil work well for this recipe too. 
• Salt – A pinch of salt in bread is necessary for flavor.

Frequently Asked Questions

Do you need a stand mixer to knead the Pain de Mie?

You can use a stand mixer if you want, but this isn’t mandatory. I do mine by hand! You simply need to mix all the ingredients until they come together into a rough, sticky dough. And that’s it! This usually takes about one minute, and there is no extra kneading required.

How long does Pain de Mie last?

Pain de Mie lasts up to 1 week, well wrapped in a plastic ziplock bag.

Can you freeze Pain de Mie?

Yes absolutely. Pain de Mie freezes well, for up to 3 months well wrapped in a plastic ziplock bag.

How do you enjoy Pain de Mie?

Pain de mie is super versatile! It’s soft, slightly sweet, and has a fine crumb, making it perfect for:

• Sandwiches. Think classic ham and cheese, tuna salad, or even a decadent croque monsieur.
• Toasts for breakfast. Slathered with butter, jam, or even a drizzle of honey. It crisps up beautifully.
• Grilled cheese.
• French Toasts. Its softness and slight sweetness makes it perfect for French toasts.

Audrey’s baking tips

• As with most French baking, I recommend using a food scale for accurate measurements. 
• Pain de Mie is traditionally baked in a lidded Pullman bread pan. The lid constrains the expansion of the the dough and ensures a tighter crumb and perfect square shape. Because I do not have a Pullman pan, I have always made my Pain de Mie in a regular loaf pan (9″ x 5″ x 3, with no lid). And I am happy to say, although the top has some room to rise and crack, this recipe still produces a tight and creamy crumb, with a paper-thin soft crust.
• If you have a pullman pan, feel free to use it, and if not, you’ll still get great results!
• This recipe is very easy to make, and does not require a stand mixer. Although you can use one if you wish.
• Plan ahead : the dough should be prepared the day before, and be allowed to sit covered, overnight in the fridge. This creates a slow rise, with a lot more flavour!

I hope you’ll enjoy this Pain de Mie Sandwich Bread recipe as much as I do! And if you have any questions, please leave a comment. 

More French Breakfast recipes to try: 

• French Bakery Almond Croissants 
• Classic French Toast (Pain Perdu) 
• Classic French Butter Brioche
• Classic French Crêpes

Pain de Mie Sandwich Bread

Print Recipe

Serves: 1 loaf Prep Time: 1 hour + overnight Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 23 voted )

Ingredients

3 3/4 cups + 1 tbsp (480g) All-Purpose Flour
2 1/4 tsp (7g) instant yeast
1 1/2 tsp (8.5g) salt
1 1/4 cup (305ml) warm milk (whole milk)
1 1/2 tbsp (30ml) honey
2 tbsp (30ml) vegetable oil

Instructions

1. The day before - In a large bowl, using a wooden spoon or your hands, mix all the ingredients together into a ball and knead for just 1 minute. The ball should be soft and slightly sticky, but become smooth as you knead it. Do not over-knead.
2. Ferment the dough - In the same bowl, shape the dough into a ball, cover with plastic wrap and place in the bottom of your fridge overnight, or 8-12 hours.
3. The next morning - Remove the dough from the fridge. Let the dough sit on your countertop, in the bowl for one hour, to drop in temperature and continue fermenting.
4. Punch the air out of the dough, transfer the dough onto a lightly floured working surface, shape it quickly into a loaf and place into your greased loaf pan. Let rise for an additional hour.
5. Preheat the oven to 350°F (180°C) with a rack in the middle. 
6. Optional: Take a lame to the bread. Using a razor or very sharp knife, score the top of your loaf from one end to the other, starting from 1 inch in.
7. Place the loaf in the oven for 20 minutes. After 20 minutes, take a sheet of foil and lightly drape it over the loaf and bake for an additional 20 minutes. This prevents the top from getting too brown. 
8. Removed from oven, let cool on a rack for 20 minutes and remove from the pan. 

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