Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, pain de campagne-style bread with bread and cake flours - version 2. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pain de Campagne-style Bread with Bread and Cake Flours - Version 2 is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Pain de Campagne-style Bread with Bread and Cake Flours - Version 2 is something which I have loved my entire life. They’re nice and they look fantastic.
I wanted to make a pain de campagne with a nicely scored top. Please adjust the rising and baking time depending on your oven. Recipe by umemodoki Pain Fendu is a French bread that is shaped by splitting the bread down the middle with a dowel to create a "split" in the loaf.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have pain de campagne-style bread with bread and cake flours - version 2 using 8 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Pain de Campagne-style Bread with Bread and Cake Flours - Version 2:
- Make ready 100 grams ◆Bread (strong) flour
- Prepare 100 grams ◆Cake flour
- Prepare 10 grams ◆Sugar
- Take 3 grams ◆Salt
- Get 3 grams ◆Dry yeast
- Take 130 grams ◆Lukewarm water (use cold water in the summer)
- Make ready 1 Joshinko or bread flour
- Prepare 1 Stainless steel bowl
There are as many variations of the recipe for pain d'épices as there are regions in France, but the two most famous are the original from Reims, made with dark rye flour and without the addition of milk and eggs, and a version from Dijon made with wheat flour. Make a small well in the middle of the flour mixture, and gently add the water and the fresh yeast. Mix the dough by hand or in a stand mixer fitted with the dough hook attachment. Add optional ingredients like herbs, olives, or walnuts.
Instructions to make Pain de Campagne-style Bread with Bread and Cake Flours - Version 2:
- Combine the bread and cake flours, and sift together twice.
- Put the ◆ ingredients in a bread machine, and start the "dough kneading" program. 6 to 7 minutes in, stop the machine, take the dough out into a bowl, and lightly round off into a ball.
- Cover the bowl with plastic wrap, and let the dough rise using your oven's "dough rising" setting at 35°C for 30 to 40 minutes. The photo shows the dough after the 1st rising is complete.
- Round off the dough, cover with plastic wrap, and leave to rest for 20 to 30 minutes. The photo shows the dough after it's rested.
- Deflate the dough, round it off into a smooth ball again, and place on a kitchen parchment paper lined baking tray. Put in a container of hot water along with the dough to encourage it to rise.
- Leave the dough to rise at 35°C for 25 to 30 minutes, until it has increased to 1.5 times its original volume (this is the 2nd rising). Start preheating the oven, with the baking tray and the stainless steel bowl, to 250°C.
- Dust the top of the loaf with joshinko or bread flour using a tea strainer. Slash the loaf about 5 mm deep using a moistened knife.
- Take the stainless steel bowl out of the oven, put the dough on the baking tray with the paper, and invert the bowl over the loaf.
- Lower the oven temperature to 210°C and bake for 20 to 25 minutes. Remove the bowl about 10 minutes into the baking time. If it looks like the loaf is browning too fast, cover with a piece of aluminium foil.
- Cool the baked loaf on a cooking rack, then store in a plastic bag to prevent it from drying out.
- This is how it looks slices. The crust is crispy, the crumb is soft and delicious.
- I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked fine even when the loaf rose up.
- In Step 9, if you take the bowl off 7 minutes after you start baking the bread, the scored sections will open up like this.
- If this is the first time you're making a pain de campagne with a scored top, you'll succeed by using the stainless steel bowl trick!
Mie refers to the inside of the bread or the crumb. So, pain de mie loosely translated means a loaf of bread with no crust — and that's pretty much what it is! You'll need a pain de mie pan (usually called a pullman loaf pan). Shall we bake some Pain de Mie? Based on a recipe from Dan Lepard and Richard Whittington 'Exceptional Breads'.
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