Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, pain de campagne-style bread with bread and cake flour - version 3. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
I wanted to try making a pain de campagne (French country style bread) using a banneton. Please adjust the rising and baking time depending on your oven. I wanted to make a pain de campagne with a nicely scored top.
Pain de Campagne-style Bread with Bread and Cake Flour - Version 3 is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Pain de Campagne-style Bread with Bread and Cake Flour - Version 3 is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook pain de campagne-style bread with bread and cake flour - version 3 using 9 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Pain de Campagne-style Bread with Bread and Cake Flour - Version 3:
- Take 100 grams ◆Bread (strong) flour
- Make ready 100 grams ◆Cake flour
- Take 10 grams ◆Sugar
- Get 3 grams ◆Salt
- Get 3 grams ◆Dry yeast
- Get 130 grams ◆Lukewarm water (use cold water in the summer)
- Get 1 Joshinko or bread flour
- Get 1 Banneton (bread-rising mold with concentric ridges)
- Take 1 Stainless steel bowl
Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. For centuries, French villages had communal ovens where the townsfolk. This white sourdough pain de mie sandwich bread has amazing texture and a slightly sour tang. The addition of honey and butter give this bread a wonderfully complex flavour.
Steps to make Pain de Campagne-style Bread with Bread and Cake Flour - Version 3:
- Combine the bread and cake flour, 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.
- Round off the dough, cover with plastic wrap, and leave to rest for 20 to 30 minutes.
- Dust the banneton with about 1/2 tablespoon of joshinko or bread flour using a tea strainer.
- Deflate the dough and round it off into a smooth ball again. Place the dough seam side up in the flour-dusted banneton, and cover with plastic wrap.
- Leave the dough to rise at 35°C for 25 to 30 minutes, until it has increased to 1.5 times its original volume (2nd rising). Start preheating the oven, with the baking tray and the stainless steel bowl, to 250°C.
- Put a sheet of kitchen parchment paper on top of the banneton, and invert the dough onto it.
- Score the top of 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 7 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 cooling rack. Store in a plastic bag to prevent it from drying out.
- This is how it looks when it's sliced. 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.
- Please also try my Pain de Campagne with Black Sesame Seeds!
- My Pain de Campagne with Walnuts and Raisinsis delicious too!
A stand mixer is recommended for this bread. This country loaf was the most popular bread before the baguette took over. It is making a comeback with the resurgence in artisan bread. The recipe says to "Break [slice] fine white bread, crust removed, into rather large pieces which soak in milk [and beaten eggs] fry in oil, cover with honey and serve". Pain de campagne, or "country bread", is rustic bread baked throughout all regions of French.
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