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21

I have never made these, but this is what I observe from comparing your recipe to the most readily found online ones: Your mix is dry. Other recipes tend to have up to twice as much liquid as yours, by proportion to the flour. Your mix has no egg. Every recipe I found included egg, in quantities ranging from 1 egg per 1 cup flour to 1 egg per 1/2 cup flour. ...


8

The recipes I see online are slightly different from yours, and could help in solving your problem. In addition to most of your ingredients, they include baking soda and egg. While baking powder does most of the leavening when used in combination with baking soda, that addition, plus the leavening power of the egg will make a significant difference. By the ...


4

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 ...


3

You need some oil. I see these are basically pancakes. You need some oil or butter to make a good pancake, or it is too dry, like your fish pancakes have been. Use an oil with no flavor or a flavor that will be good in the fish cakes. I have some sunflower oil in the refrigerator I use for making pancakes. Corn oil is good too. Or melted butter would ...


3

High heat gives you the hard crust. You need to bake at different temperatures: an initial high one just enough to generate the rise, followed by a lower temperature to dry out the interior. I bake 5" Pullman bread. With my convection oven, my inital temperature is 160ºC for 11 minutes, followed by 140ºC for 30 minutes and then 65-70 minutes at 120ºC. ...


2

Yes. In fact, most bread recipes that use these flours have a base of white flour to which they are added.


1

Flours/Meals Flaxseed (linseed) meal is a favorite flour of mine. While I prefer golden over brown, but they are both quite tasty. ¼ cup (28 g) has over 6 g of omega-3s and only 0.5 g of net carbs, as most of the carbs it contains are fiber. The coarser texture and nuttier flavor of flaxseed meal make it more suited to types of recipes that would be fitting ...


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