Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pain de campagne-style bread with bread and cake flours - version 2. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Pain de Campagne-style Bread with Bread and Cake Flours - Version 2 is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Pain de Campagne-style Bread with Bread and Cake Flours - Version 2 is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook pain de campagne-style bread with bread and cake flours - version 2 using 8 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Pain de Campagne-style Bread with Bread and Cake Flours - Version 2:
- Take 100 grams ◆Bread (strong) flour
- Prepare 100 grams ◆Cake flour
- Make ready 10 grams ◆Sugar
- Make ready 3 grams ◆Salt
- Prepare 3 grams ◆Dry yeast
- Take 130 grams ◆Lukewarm water (use cold water in the summer)
- Make ready 1 Joshinko or bread flour
- Get 1 Stainless steel bowl
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. This sourdough-based recipe for pain fendu is also spiked with a little instant yeast. It is super crusty with a flavorful crumb and is super easy to make. 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".
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!
Pain de campagne ("country bread" in French), also called "French sourdough", is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. 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. See more ideas about Cooking recipes, Bread, Recipes. When combined with water and developed by mixing and kneading, the gluten becomes elastic and stretches around gas bubbles produced by the yeast.
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