Pain de Campagne with Bread Flour and Cake Flour -Version
Pain de Campagne with Bread Flour and Cake Flour -Version

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pain de campagne with bread flour and cake flour -version. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Pain de Campagne with Bread Flour and Cake Flour -Version is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Pain de Campagne with Bread Flour and Cake Flour -Version is something which I’ve loved my entire life. They are nice and they look fantastic.

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.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
  1. Get 100 grams ◆Bread (strong) flour
  2. Get 100 grams ◆Cake flour
  3. Make ready 10 grams ◆Sugar
  4. Take 3 grams ◆Salt
  5. Take 3 grams ◆Dry yeast
  6. Take 130 ml ◆Lukewarm water (use cold water in the summer)
  7. Make ready 1 Joshinko or bread flour

The dough is exceptionally easy to shape so you have a lot of choice in what you do with it. I opted to mostly make rolls with the bread and then also a few baguettes (not pictured). In a large bowl mix the flours together along with the salt. Combine the wet ingredients into the flour, either knead by hand or use a mixer.

Steps to make Pain de Campagne with Bread Flour and Cake Flour -Version:
  1. Sift the bread flour and cake flour together twice.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  7. 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.
  8. 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.
  9. 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.
  10. It looks like this when sliced. It has a hard crispy crust and a soft inside.
  11. The bread is delicious used for pizza toast!

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. Traditional French bread made with organic wheat bread flour. Contains : wheat flour, water, yeast, salt, sugar, olive oil. For ordering : Add the whole wheat and rye flours and stir until combined.

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