So, today I awoke and was excited to make my first pain de mie with a Pullman loaf pan. I went with the KAF recipe for 100% whole wheat pan de mie. It was a disaster--didn't rise, came NOWHERE NEAR the volume of the loaf pan, and I gave it a bit more time to rise than recommended. I gave up on the idea of making a nice sandwich loaf and made 2 baguette-like loaves right on my pizza stone. It's edible and wont go to waste, but nothing near what I expected.
Here's what I think is hinky about the method. It says to "combine all ingredients", so I did, in the order that the ingredients were written:
1 cup (8 ounces) lukewarm milk
1 cup (8 ounces) lukewarm water
6 tablespoons (3 ounces) butter
2 teaspoons salt
3 tablespoons (1 1/4 ounces) sugar
1/3 cup (1 1/4 ounces) Baker's Special Dry Milk or nonfat dry milk
1/3 cup (2 ounces) potato flour or 1 cup (2 1/4 ounces) potato flakes (not buds; flakes)
5 cups (21 ounces) King Arthur 100% Organic White Whole Wheat Flour*
2 1/4 teaspoons instant yeast
My question is, should I have "bloomed" the yeast a bit in the liquids? Throwing it in at the end just didn't make sense. How do you assemble the dough--in what order?