Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pain de campagne with bread flour and cake flour -version. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Pain de campagne is the classic French country bread. It's essentially a sourdough, but it's that bit special with a touch of rye and whole wheat. It needs a little patience, but not much effort, and the wonderfully flavorful loaf is most definitely worth it.
Pain de Campagne with Bread Flour and Cake Flour -Version is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Pain de Campagne with Bread Flour and Cake Flour -Version is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook pain de campagne with bread flour and cake flour -version using 7 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Pain de Campagne with Bread Flour and Cake Flour -Version:
- Take 100 grams ◆Bread (strong) flour
- Take 100 grams ◆Cake flour
- Prepare 10 grams ◆Sugar
- Take 3 grams ◆Salt
- Make ready 3 grams ◆Dry yeast
- Get 130 ml ◆Lukewarm water (use cold water in the summer)
- Take 1 Joshinko or bread flour
Remove the lid and score the top of the dough with a sharp knife, if desired.. Pain de campagne means "country bread" in French; it's our rustic equivalent of a sourdough. Oil for the work surface and the proving bowl. Mix together the sponge ingredients in a large mixing bowl, ensuring that the flour "clears" completely, ie there are no lumps left.
Steps to make Pain de Campagne with Bread Flour and Cake Flour -Version:
- Sift the bread flour and cake flour together twice.
- Put all the ◆ ingredients in the pan of a bread machine, and start the "dough" program. Stop the machine after 6~7 minutes of kneading, take the dough out into a bowl, and lightly round the dough.
- Cover the bowl with plastic wrap, and leave it to rise at 35℃ for 30~40 minutes using the "bread rising" function of your oven. Let the dough rise until it has doubled in size (1st rising). The picture shows the dough after the first rising is complete.
- Reshape the dough after the first rising, cover with plastic wrap, and rest for 20~30 minutes. The picture shows the dough after it has rested.
- Deflate the dough, reshape into a smooth ball, and place it on a baking sheet lined with kitchen parchment paper. Put a glass of hot water on the baking sheet to accelerate the proofing process.
- Leave the dough to rise for the second time at 35℃ for 25~30 minutes, until it it's 1.5 times its original size. The picture shows the dough after the second rising is complete. Preheat the oven to 250℃ with the baking sheet in the oven. (Leave the formed dough on the kitchen parchment paper.)
- Dust the top of the loaf with joshinko or bread flour using a tea strainer. Score the dough 5 mm deep with a wet knife.
- Slide the kitchen parchment paper with the formed dough on it onto the heated baking sheet, lower the oven temperature to 210℃ and bake for 20~25 minutes. If the bread is getting too browned on top, cover with a piece of aluminium foil.
- When the bread is done baking, cool the bread on a cooling rack. Store in a plastic bag when cool to prevent it from drying out.
- It looks like this when sliced. It has a hard crispy crust and a soft inside.
- The bread is delicious used for pizza toast!
The last bread on the schedule for this week takes the longest to make of any bread I've discussed so far. It's a reasonably authentic French pain de campagne, or, literally, "country bread". Pain de campagne is basically what the people of France made for centuries, far more so than any other type of bread. Pain de campagne traditionally has a small percentage of whole wheat flour and can be made using commercial yeast or a sourdough leaven. The dough is exceptionally easy to shape so you have a lot of choice in what you do with it.
So that’s going to wrap this up with this exceptional food pain de campagne with bread flour and cake flour -version recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
