Homemade Sandwich Bread (Pain De Mie) | Chef Jean-Pierre

Hello There Friends! Pain De Mie, also known as French sandwich bread, is a classic white bread that is soft, dense, and perfect for making sandwiches. This easy-to-make bread is great for both beginners and experienced bakers. With just a few simple ingredients, you can elevate your sandwich game and enjoy the delicious taste of homemade bread. Let me know what you think in the comments below!
RECIPE LINK: chefjeanpierre...
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PRODUCTS USED BY CHEF:
❤️ This is the Loaf Pan the Chef used to make the bread (on Amazon): The size of the mold is : External size: 8.1 x 4.6 x 4.3 inch; internal size: 7.5 x 4 x 4.3 inch. www.amazon.com...
❤️ Garlic Olive Oil: chefjp-com.3dc...
❤️ Digital In Oven Thermometer: chefjp-com.3dc...
❤️ Instant Read Thermometer: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dc...
❤️ Silicone Baking Mat: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
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[@Sniperboy5551]

I love the “measure carefully! no seriously, it’s baking.” Jack always finds a way to crack me up.

[@MG-vo7yn]

i couldn't agree more!! jack does such a great job!!!!

[@masterofnone520]

@@MG-vo7yn I just wish he would post on his own channel and have fun

[@R.Akerman-oz1tf]

@@MG-vo7yn No time Yest; saw this 2day & Jack really perked Me up. I'm thinking; I might fake a Pizza out of this recipe.

[@d4t4b4s3f4c3]

I dont mean to be sexist but all people that struggle with cooking, sorry baking, never measure and then complain they suck at baking cause what they haphazardly made wasn't perfect

[@kizmetmars]

Loved the ending. How can anyone not love him.

[@Shellyshocked]

Right, I can be having a crappy morning, but his personality and happiness make me smile and chuckle.

[@letegabriel2721]

Agree

[@AjArpopP52]

I was thinking the same thing 💕

[@rollandnewcomb5524]

"I hope you make the VIDEO, forget the video, make the bread"! LOL! Triangle-I love Jack's comments. You two are a GREAT team!

[@carolhuleteads5846]

Jack you are awesome, love the triangle! Love the bread recipe, chef you're the best! I am going to make this bread!

[@ErikMcKnight]

Cooking is art. Baking is chemistry. There is a huge difference.

[@user-sk4nt5bm5r]

Huge 👐

[@Breadhead21]

Baking is chemistry but also art

[@sundareshvenugopal6575]

But, there is always chemistry in art and art in chemistry. Proportion always makes for good art and for good chemistry.

[@GAdli18]

but cooking with Chef JP any child can do it!!!!! love it!!!

[@summersky7824]

I agree

[@PriMaLSunrise]

Chef I have been bored with life, this world has let me down and I feel like there isn’t much that brings joy to me anymore. However, when I watch your videos I feel joy and motivation to be like you. Your positivity has helped me more than you know. Beyond just the delicious dishes. Thank you ❤

[@gDraxxus]

Eh when you down just add a little butterrr!!sounds kinda wrong!!!!! Omg😅

[@kylec0511]

When I am feeling down or anxious I always put the chef on and instantly feel better, from the opening line,"Hello my friends!" 😊

[@skelter1153]

PriMaL, just remember that YOU are valued and you have a place in this World that ONLY YOU can fill. Life gets hard and people can be ignorant, but you will persevere because tomorrow is a gift. Stay Strong and God Bless 🍻 From: Reno Nevada, U.S.A.

[@rajesh.x]

😂😂😂

[@Ysa632]

Yeshua! he can bring much JOY ❤

[@austinlee8125]

“Leave it in the bedroom. It’s usually warmer in there…hehe” that killed me 😂😂

[@sigmascrub]

Lol that completely went over my head the first time 😂

[@aminyakunda]

Well... he is Italian AND French ;}

[@retroguy9494]

While I got the joke right away, he also said the ideal temperature is 90 degrees. My house is NEVER at any time, anywhere near 90 degrees! I wonder if he was serious about leaving it in the oven with just the oven light on?

[@aminyakunda]

@@retroguy9494 What about the corners? There's ninety degrees there...

[@LFish637]

That’s a French man,❤

[@bradjones5107]

Thick cut of French Toast!!! I didn't know there were loaf pans like that! Great episode Chef Jean Pierre!

[@SpicyWoodsman]

That image at 10:56 may be the most perfect looking shot of food of any kind that I've ever seen.

[@4.0.4]

While I love bread, almost everything he makes looks fantastic like this. Also cute shiba!

[@sanjaux]

11:10 too, so perfect

[@XNAdam]

I can't tell you how many steps I messed up while making this for the first time. It still came out amazing! and it makes literally the best cinnamon toast. Def using this recipe from now on!

[@kamilegier4730]

If you are looking to get one of these pans, it’s called a “Pullman” pan, also the loaf was called a Pullman loaf up to the late 70’s

[@susanlovelace3795]

Thanks, I was looking for that info!

[@joelharris2111]

I logged on just to comment (which I seldom do). I rarely have positive things to say, but this is the exception. You sir are a gift to humanity. A national treasure. A true blessing upon so many. I have been truly inspired and uplifted. You have turned what was formerly a mudane chore for me (cooking) into an absolute artwork exemplifying the pinacle of human creation. Your passion and expertise are without doubt. May God bless you and thank you sir for everything you do.

[@ChefJeanPierre]

Thank you for the kind words! 🙏🙏🙏❤️

[@SherryWineAndCats]

Jack thank you for those extra seconds!! I just love these videos I’ve learned so much and those extra moments are the best!!!❤

[@mr_jono]

Thank you Chef! Now i hope we gonna see some new recipes how to make a good sandwitch using this bread! Cheers!

[@rolinychupetin]

I am a faithful follower of Chef Jean Pierre's videos. (Thanks Chef). For those of us used to weighing ingredients in grams, and assuming CJP uses fluid ounces to measure water and milk, and using 1.03 g/ml as the density of milk, etc., the list of ingredients becomes: 420 g flour 207 g water 38C 6.2 g dry yeast 24 g sugar 57 g butter at room temperature 9 g salt 91 g milk (liquid) 2 tsp olive oil I'll give it a try and write back on my experience. I purchased the same mold used by CJP from Amazon (about 20 Canadian dollars).

[@rolinychupetin]

Note: I use two electronic balances in the kitchen. A large one for flour, water, milk, and a jeweler's balance to measure yeast, sugar, and salt. The jeweler's balance I got from Amazon for less than 15 Canadian dollars.

[@ChefJeanPierre]

Looking forward to hear how you did thank you for taking the time! 👍😊

[@seaslife60]

​@@rolinychupetin aka scales 😊

[@BabbetteChoquette-po5hx]

In my 70 yrs, I've never seen a bread pan like yours, with a lid! I will definitely try your recipe!👍❤👍❤

[@lisaboban]

It's called a Pullman pan and it's my favorite panda for bread baking.

[@susanringler6069]

I believe that's called a pullman pan

[@retroguy9494]

Yes, I agree and it is in fact called a 'pullman' pan. However, they make them in different sizes and the chef did not say, nor is it in the written recipe, the size pan he uses.

[@lisaboban]

@@retroguy9494 Just from my eye, that's a 1lb pan. But you're right, he never says.

[@retroguy9494]

@@lisaboban Well, let me ask you since you said it's your favorite pan. What size do YOU use when you bake bread?

[@micheandmikey]

My son is about to graduate and then head off to college and he's a VERY picky bread guy. He will LOVE this! I'm making it next week for him! Thanks chef!

[@thewisepowerchair2369]

Like me. I have to be so so careful with ingredients. Ciabatta rolls or panini rolls have ingredients I can tolerate. Perhaps this help your son.

[@yukeyurike9760]

Thank you. I have tried your recipe. I am from Indonesia and now live in Montreal, Canada

[@pinetree4094]

This is awesome. This is how we make Native Frybread for Indian Taco's. (Well, some of us in the North, it can differ by region and tribe) We just let it rise for about two hours, then pinch dough off to make flat and poke a hole and fry it up. I didn't know it was the same recipe for white sandwich bread. All these years and now I learn. Thank you so much chef.!!!!

[@thumperman8490]

Inspiring and so enthusiastic ...love the man.

[@patriciacanada6592]

You are such a joy to watch, and you have me laughing too, but I'm definitely going to get one of those pans and try this - what a great recipe!

[@danielauteuilofficial]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

[@kendavis8046]

Chef, I often don't care what you are cooking (though I have taken many of your recipes to our dinner table.) But you always make me smile, and that is at least as good as wonderful food. Thanks!

[@SpicyWoodsman]

I made a vinaigrette yesterday and the whole time I was combining it, I was saying out loud, "It's an Eeeeemulllllsion.". I do the same now with, "See? It's the May-YARD reaction." when I'm browning meat.

[@theoryofpersonality1420]

Lol

[@Sniperboy5551]

I always annoy my mom with “look at this!” whenever I’m cooking at her house 😂

[@joe-lw6tk]

I do the same thing LMAO !!

[@LadyMcGinnis]

Yep and Onyo. My kids like his videos and they say don't be a ding dong all the time now.

[@lolabelle4959]

I say onyo when I'm talking to myself in the supermarket lol

[@edsteenhorst6484]

Homemade bread is probably the tastiest food out there. The combination of the smell and the texture are unbeatable. I never have any day old bread. Thank you, chef Jean-Pierre

[@smitty3881]

I'm a beginner at baking but I gotta tell you that I was so impressed by how this loaf turned out, my best yet. Super soft, great crumb and so delicious. I can't believe that I actually baked it! So easy, great recipe and your videos are such a joy to watch. Thank you

[@420Fanatic]

Chef, seeing how much you enjoy making and teaching how to make the food always makes me so happy to try the recipes.

[@yvetteorvis2404]

When chef gives the initial ingredients and says " butter " with his cute snicker i just melt! 😘 🤣

[@timdavis6088]

Perfect timing! I've been trying to find a good recipe for sandwich bread that isn't so complicated.

[@chitranganiefernando5449]

Oh! Thank you Chef for a great receipe . No kneading!! Iam going to make the bread the way u showed. Greetings fr Sri Lanka.

[@la7418]

Yummo! My granddaughter who is 8 can’t wait to try your bread recipe. She loves learning your recipes, and especially how funny you are. Every time she watches your videos, she giggles! Thanks for your recipes, lots of love from us in Australia 💖💖💖🥰😀😀

[@masterofnone520]

Jack has me on the floor with the Pizza slice comment.

[@KeithPhillips]

Made this loaf yesterday and ended up with the best sandwich I've ever had in my entire life 😳

[@Justme77400]

Rectangle/Triangle had me 🤣🤣Jack is so great!! LMAO!! I love this channel so much.

[@gingerfish90]

Don't know why I came across this, but what a lovely channel.

[@Uther2025]

Baking is more alchemy than just cooking. I'd love to see more 'baked' goods!

[@markgodish1347]

Made this for the first time to go with Chef's croque monsieur recipe. ❤❤❤❤❤ Perfect when toasted. Cheated slightly by using a regular bread loaf pan and wrapping aluminum foil over the top. Remove aluminum foil for the final 15 minutes to allow the top to brown if desired.

[@gloriacheon5952]

You are such a good cook, that you make it look so easy! You are also a great teacher, charming and easy to gollow! Thank you! You make me feel like cooking!!!!!🌹

[@danielauteuilofficial]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

[@Mike-mn8wy]

I ordered myself a Pullman loaf pan and made this..twice! So dang delicious. I gifted one to a coworker for her graduation present(she's been on me about a loaf of bread🤣) I can't wait to make this again.. This bread is so good!! Thank you Chef!!

[@jeffbridges7009]

What is the length of the pan you used with the ingredient quantities the chef lists on the video? I saw there is a 13" length and a 9" length. Just want to make sure I order the right one! Thanks!

[@happycommentator6773]

All we have to do is get the Pullman loaf pan and it's bread time. Great video as usual Chef.👍🇺🇸

[@suzannevega2289]

Chef says "You don't have to make it perfect" Chef continues to perfect it into a nice ball😉 I made this last weekend when my Son came by, it was great and he was more than happy to take the rest home, He even called me on his lunch break at work to tell me again how good his sandwiches were! I came in just to comment but ended up watching again, Y'all crack me up. Thanks Chef & Jack❣

[@richardcorsillo9819]

This bread seems perfect for all troubles

[@ithiriafalls]

This is a fantastic bread recipe. I've made it several times now, and have the recipe memorized. Store bought bread is a thing of past. Thanks for all you do John Pierre, you're the best!!!

[@georgehardisty8948]

I’ve been baking my own bread for about 6 years. I use brown sugar instead of white and mix in 10% whole wheat flour. I don’t use the olive oil, but definitely butter. Way better than store bought, but you have to eat it fast, no preservatives it molds faster.

[@crystaledelmann]

I'm with you! Clarified butter instead of oil. 😁

[@themittonmethod1243]

it lasts long enough in your house to mold? that is sacrilege! cheers!

[@gxstevexgclix]

My 8 year old daughter loves your videos and then picked this recipe to try this weekend. We found the pan with the sliding lid and made the bread. She said that we have to make it again, it was the best she ever tasted 🍞. Thanks for the video and sharing great recipes it is fun following along and making them at home.

[@dougwilliams7641]

Saw the episode, ordered the pan, Amazon delivered this afternoon and there’s a perfect looking loaf cooling now. I’ve always loved cooking but never got much into bread but you made it look easy and it was. A child could do it. Great, entertaining instruction. Been a fan for years. If I see someone cooking with without caramelizing the onions I loose all interest in what they’re doing.

[@ellesmerewildwood4858]

Back in my apprentice days, I worked with a highly skilled model maker/engineer who was French, fantastic man, great mentor and I learned a lot from him. In his opinion, France was the center of everything, culture, love and food. With my Spanish heritage, I may have challenged him on those aspects but... He often complained about Aussie bread being nothing more than half baked putty and to prove the point, he would roll a bit in his fingers and fill a hole in the plastic article he was working on. He would bake his own baguettes at home and I must say, a home made baguette...ahhhhhh...mmmmmmm. When the business closed down he left the engineering field and opened up a small French Bakehouse selling breads and cakes. On another note, if you can make this beautiful bread with just flour, yeast, milk, water, butter and a pinch of salt, why is store bought bread full of so many unknown numbers ?

[@ChefJeanPierre]

Thank you for the kind words! About the supermarket bread all the extra ingredients are preservative, flavoring and additive to keep that bread good for weeks. The bread I made is really only good for a couple days! :)

[@SandyC-ep3tv]

​@@ChefJeanPierre 2 days of Heaven!❤😊

[@symphomatic__]

@@ChefJeanPierre Or freeze it ! ;)

[@michaelstusiak5902]

The best piece is the end of what we used to call the heel. Looks so good.

[@WastrelWay]

When I was growing up, we called it the canoose. I've tried to look up that word, and nobody seems to know why some folks (like my parents) called it that.

[@woodstream6137]

Mom tried to trick us into eating it by saying most of the vitamins were there.

[@hawkeye-007]

@@WastrelWayyou mean ‘caboose’… I guess the meaning was simply borrowed. As originally it used to mean a crewed North American railroad car coupled at the END of a freight train.

[@johnpartipilo1513]

I like the heel of bread, and the bottom part of a roll. I love people that cut the crust off. That's the best part!

[@thespear4083]

My brother and I used to fight over it when we were kids 😅

[@mptk7999]

If your house is cold, put it in the bedroom! LOL!!!! 😆😄😆🤣😂😅

[@nicoleelder1396]

Hehehe🤪

[@rusmirdevlic2164]

I love watching your videos, you are the most down to earth chef in the world

[@ChefJeanPierre]

Thank you so much 😀🙏❤️

[@BrendanMcGinley]

Chef always cracks me up and his love for cooking is infectious.

[@Salmomlox]

Thank you for this easy recipe, Chef JP. Reminds me of my Mother and her bread recipe. Thank you for showing us how it's done. I know it is really good. You kept eating it and said you ate so much you were going to explode. 🤣🤣🥰🥰

[@coresutter1111]

Definitely gotta give this a shot. Thank you!

[@brianmalloy-y4x]

Chef Jean should get a pass on the triangle vs rectangle mix-ups, since after all it was the great French scientist Henri Poincare during the late 1800s who mathematically proved that all four-sided two-dimensional planes (rectangles) can be collapsed into three sided polygons, aka, Triangles! Henri's great mathematical insight led to many new discoveries in applied mathematics and theoretical physics! OK I just made that up but it sounds plausible, lol, hang in there Chef Jean! Love the show 😎

[@carlaforonda8230]

Thank you! Thank you Chef!😊

[@danielauteuilofficial]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

[@MyDogsYard]

We love this recipe; we just tried it!! Thank you for sharing your videos!!!

[@XBluDiamondX]

I always enjoy seeing different ways to make bread. I already have a recipe I already use that's pretty good. The hard part is letting it cool down because bread fresh out of the oven is hard to resist lol.

[@음식탐방꺽정이]

고맙습니다

[@johncconnolly1]

I bought the pan and made the bread, going strictly with Chef's recipe. It came out perfect, and was simple to make, just like he said. Here's the X factor: With prep, proofing, baking, and cooling, you're talking 4 to 5 hours. For a working person, this has to be a weekend gig.

[@GotWag]

Probably so for most people. Experienced bakers would probably be quicker than I am in putting it together, but you can't really rush the proofing & baking part. It takes me about ~15+ minutes to gather & measure the ingredients, just a few minutes to mix it all up and set it out to proof, anywhere from 30 min to 1 hour for it to rise; knead and put it into the bread pan, another 30 min -1 hr to rise, then 30 to bake. So I'd say you're right - about 3 hours from prep to finish baking, and then the time to let it cool.

[@peteypete593]

I’ve been waiting quite a while for this video to come out! I’ve been slacking on my bread baking is this is the perfect loaf to make for my father in law.

[@scottchmiel3387]

Luv the pan you made this great looking bread in, gotta try this recipe real soon

[@chefstravels8429]

Looks amazing. I must try this recipe.

[@jimtaylor2725]

YUM... I made this today, it was so simple and was like a quick Brioche. This will be my go to bread and it should work for burger or hot dog buns too as an added bonus. Thanks

[@joejackson4202]

The man, they myth, the legend. Best channel on youtube.

[@LFish637]

I find it amazing you have all these wonderful recipes and techniques in your brain, and you remember them without a cook book. ❤ and keep teaching as long as you can.we love you.

[@comingtofull-ageinchrist6736]

I made the bread yesterday and it turned out pretty good. The next loaf, I will cook it 31 or 32 minutes for my propane oven, and I had a air pocket through a few pieces, so maybe on the last stage, I need to do a better job rolling the doe up after I roll it out, but it tastes wonderful and the inside was very soft! I just should have cooked it a few minutes less for my oven! I used a ceramic pan as well, so it wasn’t enclosed in a bread mold. I rubbed butter over the top of mine when it came out of the oven to soften the top crust. Great recipe and thank you again for sharing it chef!

[@speedcrusader3779]

Such beautiful bread

[@b33p]

This guy is so good. Can't Wait to try this one!

[@ArbitraryHandleName]

No onion, carrot, celery, bacon, garlic, and butter? Ohhh wait, there is butter.

[@Sniperboy5551]

There’s always butter 😉

[@Vinnytint2]

BUUTTTAAAAAA🎉🎉🎉

[@TheFartanSpartan]

Don't forget: if you didn't add butter...you forgot to add butter

[@tovatrace]

Foundational Butter

[@_My.Name.Is.What_]

Name 4 Franch foods without butter 😅

[@BarbaraProulx]

You and Jack crack me up! Such a joy to watch you cook 🥰

[@PastorJury]

There is nothing better than fresh baked bread!

[@comingtofull-ageinchrist6736]

I’m making your bread recipe this morning chef! I have everything measured out except the 7oz of warm water to put the yeast in which I’m doing now and I turned the oven on for a minute and turned it off and left it open so I have a warm place to let the bread rest for one and a half hours I don’t have a bread mold but I do have a nice ceramic pan that I can use. I’ve been making buttermilk biscuits now for a couple of months and they turn out great and the recipe is very similar, except 2 cups of buttermilk 1tsp of baking soda, 3tbsp baking powder one tsp of salt and 8oz or two sticks of Blue Bonnet stick butter and I always add the baking soda and baking powder in first and mix it in and then chop the butter into the 4 cups of bread flour. I used the Gold brand bread flour. I found it works best. I cook them 20 minutes at 400F they are some of the best biscuits to eat with breakfast or as a snack!

[@ChefJeanPierre]

Thank you for sharing the recipe. That sounds actually very very delicious !!!😋

[@comingtofull-ageinchrist6736]

@@ChefJeanPierre The Best, and you’re welcome, chef!

[@comingtofull-ageinchrist6736]

@@ChefJeanPierre I made the bread again this morning and cooked it for 31 minutes instead of 34 like my first loaf. Turned out great! I think my propane oven burns hotter. I also done a better job rolling the dough this time so no air pockets! Thanks for sharing the recipe and I hope you do the buttermilk biscuits once maybe. Also, I think maybe your bread recipe would be great to make some wonderful cinnamon rolls!

[@hamidaahmed2932]

Chef you make us all hungry when you taste whatever you You are the best!👍🏻😘

[@ChefJeanPierre]

Thank you 😋

[@steveboone5480]

I am so terrible at bread!! I am going to knock the families socks off with this one Chef! BAM!!!!

[@simon77047]

Me too, but I think I can do this one. Just have to purchase that bread pan.

[@steveboone5480]

We will succeed we have the old, great king of butter in our corner

[@susanringler6069]

You don't have to have that pan to make good sandwich bread, just good ingredients, proper technique and knowledge and eye site.

[@dawnmkr9194]

Made this twice already! ❤❤

[@russh6414]

Butter makes EVERYTHING better especially when it comes to eating fresh bread!

[@LindaPease-bj7hr]

I love your videos!! You make me laugh while learning to cook, thank you!! Please keep making videos 😊

[@TheBrakusa]

I’ve tried it with tools I had and 3rd of it was eaten while hot by family :D my flour was weak and I could not fold, had open form to bake so it teared because made no slashes, but taste is a success. Will try more for sure, it’s so simple!

[@belindafisher1175]

I’ve made this twice now. The first time, it was just so-so….guessed it was my mistake as a first time bread-maker. I tried again today….changed my bread flour to White Lily, and I used vegetable oil as my olive oil is a cheap brand. I used my mixer with the bread hook to knead the dough…7 minutes on medium. The bread is AWESOME! If I had to guess what I did wrong on my first attempt, I would guess that I didn’t knead it enough. I also don’t think my cheap olive oil helped. Love it.i will definitely make it again.

[@charlottekearn5185]

This came at the perfect time, I just bought one of these pans and haven't used it yet. I'm making this immediately 🎉🎉🎉

[@HowardHindsman]

Hello Chef JP, ordered the Pain De Mie mold and made this today. It came out perfect! Crunchy crust with soft slightly chewy middle. Love it! Thanks

[@bigredfreak2]

Hi Chef and Jack, any chance we can get a compilation video of all the ending bits? Would be good!

[@112Famine]

Since I live alone I bought myself that same mold but only half of the length ... now that I have a this video / recipe it is time that I use it for the first time. Already planning on making french toast & hot roast beef sandwiches with it. 😄 Thanks Chef JP

[@comingtofull-ageinchrist6736]

My bread has been in the oven for about 10 minutes and it smells so good! Can’t wait to eat a peanut butter and Smucker’s Sweet Orange Marmalade on it lol Thanks again for the recipe, chef Jean Pierre!

[@MsKC-re3mr]

My go to bread… making it right now for the 3rd time… so delicious 🤤

[@northwoodacres4114]

Thanks Chef, Ordered the mold then followed your video. Perfect bread. Thanks again.

[@MottiShneor]

This is a great video. It is so persuasive and encouraging! - it is direct, simple and illustrative. Watchers see everything with their own eyes, and are forced to say "I can make this beautiful bread. I CAN!" The only obstacle is the special mold used --- which I don't have, and so I won't dare doing the bread in another mold. Sad to say, the Amazon link attached says "unavailable" about this mold. So I could in principle look for similar molds, but this also further postpones the urge to run to the kitchen and make this bread. I saw the bread, and I'm pretty sure the mold has a big part in making it. First - I never saw a bread-mold before with surfaces that aren't flat. I'm sure those waves and wrinkles let heat penetrate in very specific way and help create the thin crust. Second - the cover - made with the same metal, thickness and texture as the other sides - will have other effects. For one - it "compresses" or "limits" the volume of the bread to specific size (don't know what will be the difference - but I'm sure there WILL be). It also adds the same effect with its wrinkles, Last, it keeps moisture inside, which saves the need for vapors and other means to keep bread with thin crust. Great video - but we NEED this mold for that.

[@Learnaut]

God bless you, Chef Jean Pierre 😊

[@shaunpontsler9484]

Chef Jean-Pierre is the best, this is great

[@olddrummer1942]

It's even better when you use Chef's ghee recipe. And for added flavour use some pureed garlic. Wow, just WOW!

[@Johnny_Guitar]

As a home chef when it comes to 'yeast & dough', I've learned over so many years of what's the cause of stomach cramps and pains by eating _'undeveloped'_ dough where there is no short cut...none! The trick is --> *TIME* being your best friend! Italians know this by making the best pizza doughs which development is *NO LESS* than 24 hours. (1) Make the dough, (2) Rise for 1 hour, (3) *IN THE FRIDGE* for 24 hours, (4) Next day rise again....now bake! *BEST BREADS...ever!*

[@msr1116]

Here's what really upsets me because my bread enjoyment is affected---under baked products where I can still smell the damned yeast. Somebody is doing what my European father termed as a "hurry up job"---those half-a$$ed efforts where people are rushing due to impatience or time constraints and the results turn out subpar.

[@susanringler6069]

Thank you for the advice😊

[@bistokidsfan]

Absolute perfection as usual. I love your technique. You amuse me so and I am touched by your joy at showing your craftsmanship

[@comingtofull-ageinchrist6736]

I’m making the bread again this morning! It really is a great bread recipe!

[@DownButNotOutYet]

Good morning Chef J-P, that bread looks fabulous to say the least! The best home made bread I have ever seen on screen. It really is not complicated, so nice of you just telling us to, not preaching about how to take care of the yeast, oh brother. My mother always baked bread, we had an Esse stove, that says it all. I enjoy making bread but electricity is very price, wish I had an outside oven, then I would always make my own. Thank you for showing and sharing, enjoy the bread, at least you know what ingredients you used. Have a great day, you and Jack. Many blessings - Kind regards.

[@SherryWineAndCats]

Chef you are amazing!!!!!!

[@Charlie-wood]

Life holds a myriad of simple delights! This bread is in the top ten. Thank you so much chef.

[@Beedee664]

I should be doing stuff but I am glued to this recipe!

[@Ladythyme]

Ohhhhhh that looks sooooooo good

[@cherylcalac8485]

Looks delicious and was easy for you to make thank you chef❣️

[@easein]

Couldn't help but to buy a pan. Made this yesterday. Perfect. Not a lot of crust and an actual perfect square sandwich/toast. Thanks Chef!

[@dianeme3969]

Love this so much!!

[@cba2643]

Chef Jean-Pierre, Thank you, I had purchased a set of Pullman Loaf Pans over a year ago.They have never been opened until Today.I followed your video directions With the exception of no garlic oil.I did butter the lid and The Bread smelled Amazing Baking.When I took the pan out of the oven