Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, whole wheat pain de campagne. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Pain de Campagne - Country French Bread Pain de Campagne - Country French Bread. Stir in the whole wheat flour until the mixture resembles a thick batter. 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.
Whole Wheat Pain de Campagne is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Whole Wheat Pain de Campagne is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook whole wheat pain de campagne using 9 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Whole Wheat Pain de Campagne:
- Prepare 200 grams ◆Bread (strong) flour - Lys d'Or brand recommended
- Get 50 grams ◆Whole wheat flour (finely milled type)
- Make ready 10 grams ◆Sugar
- Get 3 grams ◆Salt
- Prepare 3 grams ◆Dry yeast
- Prepare 162 grams ◆Lukewarm water (use cold water in the summer)
- Prepare 1 Joshinko or bread flour
- Get 1 Stainless steel bowl
- Take 1 Banneton (round bread rising bowl)
Dark and chewy with whole Kalamata olives. Our lightest sourdough with a deep golden crust and a fairly even crumb, especially those baked in tins. Pain de campagne or country bread is a traditional, rustic bread that is prepared throughout France. It can be found in numerous boulangeries.
Instructions to make Whole Wheat Pain de Campagne:
- Combine the bread flour (Lys d'Or flour) and whole wheat flour, and sift twice.
- Put 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 off lightly.
- Cover the bowl with plastic wrap and use your oven's "bread-rising" setting to let it proof at 35°C for 30 to 40 minutes until doubled in volume (1st rising).
- After the 1st rising is done, round off the dough again, cover with plastic wrap, and leave to rest for 20 to 30 minutes.
- Dust a banneton (round bread rising bowl) with 1/2 tablespoon of joshinko or bread flour using a tea strainer.
- Deflate the rested dough, and round it off so it has a smooth, taut surface. Place it in the floured banneton with the seam side facing up, and cover with plastic wrap again.
- Leave it to rise again at 35°C for 25 to 30 minutes until it has increased to 1.5 times its original size (2nd rising). Preheat the oven, including the oven tray and 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 5 mm deep with a moistened knife.
- Take the stainless steel bowl out, place the dough, paper and all, onto the oven tray, and 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 of the loaf is browning too fast, cover it with a piece of aluminium foil.
- When the bread has finished baking, leave it to cool a bit on a cooling rack, then store in a plastic bag to prevent it from drying out.
- I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked fine even when the dough puffed up.
- It looks like this when sliced. It has a nice color and looks delicious.
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 (literally Country Loaf) has become the staple bread in my house.. Add the whole wheat and rye flours and stir until combined. I came up with this recipe, which still uses whole wheat, whole rye and white flour–classic components of the pain de campagne loaf. I also knew I wouldn't be able to use sourdough, because I wouldn't have space to explain the technique.
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