A baker gave a pain de mie recipe which he do in his bakery, and the result is a soft and fluffy bread.
I tried at my home at same temperature with same recipe and resting time, the result was acceptable from the inside (fluff, and airy) but it has a crispy crust. His bread was completely soft (soft crust and soft interior).
Is it because at bakeries the ovens are essentials in creating such textures ?
The read contain: flour, salt, yeast, sugar, water and butter.
Best Answer
In a commercial bakery Pain de mie would be baked in a sealed tin. I think it is a similar bread to the `Pullman loaf', which is baked in a special Pullman tin. (Easy to find a picture on the web.) This minimizes crust formation.
More generally, domestic ovens, particularly fan ovens, are designed to cook food in a dry environment. Low humidity means heat gets transferred quickly to the exterior of the food. This is good for roasting meat etc. For bread it means you are likely to get a thicker and darker crust than in a commercial bakery. You can try to counterbalance this by putting a tray of boiling water into the oven just before the loaf, or (more successful in my experience) using a preheated Dutch oven inside your oven.