Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pain de campagne with lots of whole wheat flour. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Pain de campagne (French: "country bread") is a traditional French sourdough bread loaf made with a mix of refined flour, and whole grain wheat and rye flours. The inclusion of rye flour in this bread has its origin in the fact that a small amount of rye was often grown among other wheat in France, and then both were harvested and milled together (). There were American whole wheat breads with lots of sugar and fat.
Pain de Campagne With Lots of Whole Wheat Flour is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Pain de Campagne With Lots of Whole Wheat Flour is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have pain de campagne with lots of whole wheat flour using 9 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Pain de Campagne With Lots of Whole Wheat Flour:
- Get 100 grams ◆Bread (strong) flour
- Get 100 grams ◆Whole wheat flour (finely milled type)
- Take 10 grams ◆Sugar
- Take 3 grams ◆Salt
- Prepare 3 grams ◆Dry yeast
- Make ready 130 grams ◆Lukewarm water (use cold water in the summer)
- Take 1 Joshinko or bread flour
- Make ready 1 Stainless steel bowl
- Get 1 Banneton (round bread rising bowl)
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. Pain de campagne is the classic French country bread.
Steps to make Pain de Campagne With Lots of Whole Wheat Flour:
- Combine the bread and whole wheat flours, and sift twice.
- Put all the ◆ ingredients in a bread machine, and start the "dough only" program. After 6 to 7 minutes stop the machine, take the dough out into a bowl, and round it off lightly.
- Cover with plastic wrap and use your oven's "bread rising" setting to let it proof for 30 to 40 minutes at 35°C, or until it has doubled in volume (1st rising).
- After the 1st rising has completed, round off the dough again, cover with plastic and leave to rest for 20 to 30 minutes.
- Dust the banneton with joshinko or bread flour using a tea strainer.
- Deflate the rested dough, and round it off again so that it has a smooth, taut surface. Put the dough in the banneton seam side up, and cover with plastic wrap.
- Let it rise (2nd rising) at 35°C for 25 to 30 minutes, until it has increased to 1.5 times its original size. Preheat the oven, including the baking sheet and the stainless steel bowl, to 250°C.
- Cover the banneton with a sheet of kitchen parchment paper, and invert the dough onto the paper.
- Slash the top of the loaf with a moistened knife about 5 mm deep.
- Take the stainless steel bowl out of the oven, and put the dough, paper and all, on the baking sheet. Invert the bowl over the loaf.
- Lower the oven temperature to 210°C and bake for 20 to 25 minutes. Take the bowl off 10 minutes in. If it looks like the top is browning too fast, cover it with aluminum foil.
- When the bread is baked, cool it on a rack and then store in a plastic bag to prevent it from drying out.
- I used a 24 cm diameter, 8 cm deep stainless steel bowl. This bowl worked fine even when the dough rose up in the oven.
- It looks like this when sliced. It's a deeply flavored bread with lots of whole wheat.
- I made this version with 100 g each of bread and cake flour, 50 g of whole wheat flour, 162 g of lukewarm water (cold water in the summer), and the same amount of the other ingredients as in the recipe above.
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. Stir in the whole wheat flour until the mixture resembles a thick batter. Pain de campagne traditionally has a small percentage of whole wheat flour and can be made using commercial yeast or a sourdough leaven. The dough is exceptionally easy to shape so you have a lot of choice in what you do with it.
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