Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sublime pain de champagne. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Great recipe for Sublime Pain de Champagne. When I changed the kind of bread flour I used from imported flour to one made from domestically grown wheat (Haru yo Koi brand), I could really taste the great flavor of the flour. I wanted to make a simple pain de champagne without any additions.
Sublime Pain de Champagne is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Sublime Pain de Champagne is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have sublime pain de champagne using 6 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Sublime Pain de Champagne:
- Prepare 125 grams Bread (strong) flour
- Prepare 125 grams Cake flour
- Take 63 grams Whole wheat bread flour
- Get 4 grams Salt
- Prepare 3 grams Dry yeast
- Take 203 grams Water (use lukewarm water when the weather is cold)
Le Mesnil Blanc de Blancs Grand Cru Extra Brut. Pain de campagne or country bread is a traditional, rustic bread that is prepared throughout France. It can be found in numerous boulangeries. Most versions of pain de campagne are made with a mixture of white, whole wheat, and rye flour, water, salt, and either baker's yeast or a natural leavening agent.
Steps to make Sublime Pain de Champagne:
- Put all the ingredients including the dry yeast in a bread machine and start the "dough kneading" program. Take it out 6 minutes in.
- Round off the dough, place on a baking sheet lined with kitchen parchment paper, and leave for the first rising. Use your oven's "bread rising" setting set to 30°C for 60 minutes.
- The 1st rising is done if the dough has doubled in volume, and if a hole made with your finger does not fill back in.
- Punch the dough down to deflate it using your palms. Round off the dough again, and place it seam side down covered with plastic and a tightly wrung out moistened kitchen towel. Leave to rest for 20 minutes.
- As you wait for the dough to finish resting, dust your banneton (bread rising mold) with bread flour using a tea strainer.
- After the dough has rested, slap it down again lightly with your palms, round it off again and place in the banneton with the seam side up.
- The 2nd rising. Use your oven's "bread rising" setting at 30°C for 50 minutes. When the dough has finished rising, start preheating the oven to 250°C immediately.
- Gently, carefully, invert the dough from the banneton onto a baking sheet lined with kitchen parchment paper. Slash the top.
- When the oven has reached temperature, lower the heat to 220°C, bake the bread for 22 minute and it's done.
- The loaf on the left here was baked with the ingredients amounts listed. The one on the right has 1 tablespoon less water. The one of the left not only looks better, it also has a better, moister texture.
Pain de Campagne - Country French Bread Pain de Campagne - Country French Bread. Pain de Campagne (literally Country Loaf) has become the staple bread in my house. I make it every week and keep enough around to last until I bake again. If you need a source of sourdough, here's. Pain de campagne has an American cousin, called sourdough.
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