Pain De Mie

Like his bread making style & recipe that never call for sort of improver , got his book months back then chance into his blog, like his way of "interpreting" bread making skill , he called himself "王残忍", him, a professional boulangerie & authors of bread making/baking books, 王传仁 老大

Though is a plain loaf, the aroma of wheat and chewy texture adds a characteristic to this bread owing to its extra minutes fermentation, Yummy !