The rest goes back into the fridge for your next bake.). Use this remaining starter as a base to refresh your leaven. Bread Baking CoursesGet Started with Sourdough, Privacy PolicyDisclaimerCopyright text 2020 by Busby's Bakery School, Campaillou Recipe For A Lovely Chewy Bread, Amazing Fruit Loaf Recipe -The Best Bread For Tea, Wholemeal Country Cob Basic Wholemeal Bread. ), (From the previous day. It doesn't, providing your tap water is drinkable, just use that. Most of the work is done by the dough … 35 minutes, Servings:  Pain de campagne is the classic French country bread. Swiftly but carefully move (flip over) the loaf from basket to the tray or bottom of your baking dome. Using a dough mixer? Prepare a plate with wholemeal flour, then pick up the dough and dip it into the flour, turn it over to ensure it's completely covered. You can lightly dust with flour before cutting if you choose. Repeat the shaping process again and place into the floured baneton with the seam side facing upwards. 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. Place the dough in your proofing basket seam-side up. 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 (Wikipedia). Place the bread in the oven using a peel and add plenty of steam. Using wet fingers or a dough scraper, remove your dough from the bowl and onto a lightly floured counter. Pain de campagne is often re-created outside of France but usually, if not always, they come off pretty badly if bought from the shops! Place back into the mixing bowl and cover. Fast knead using the stretch and slap technique on the workbench. Once the oven and the bread are ready, turn the dough out on a dusted peel and cut the bread with a lame. The bottled water that I used in the video made no difference to the taste at all. Now it’s time to shape. Let the dough rest 20-30 minutes after mixing in the starter and salt. This recipe should hope to end any negative thoughts about this bread, it is truly fantastic. Take the dough out of the bowl and place onto a lightly floured table. Pull the dough over itself whilst rotating to shape into a round and leave to rest for 10 minutes. Set a 7 minute timer and using a dough scraper, gently combine the ingredients. Weigh the flour and the salt separately and add to the water & sourdough bowl. Cover and set aside 30-90 minutes (see notes). If you are new to sourdough baking and have used my how-to-guide to making a rye sourdough starter, make sure you add some extra flour so it's not too wet. Weigh the flours and the salt in another bowl. The time spent preparing is rewarded with a loaf of brilliant longevity as the extra fermentation time traps more moisture in the dough and keeps the bread fresh. Mix the flours and water until incorporated. Equally, if the dough is too wet to be workable, carefully add a little bit more flour. The dough should have risen to the top of the baneton, if not leave it out on the kitchen table for a couple of hours. Add all the ingredients to a dough mixer fitted with a dough hook attachment. One-click unsubscribe on every email. Make sure you don't put the bag on too tightly, the dough shouldn't stick to the plastic bag once risen. If you don't have a rye sourdough you can refresh 48g white sourdough with 48g rye flour and 38g water, 6-8 hours previous to starting the recipe. The internal temperature of your finished bread should be over 205F. Finally, fold the dough again and add your starter to the top and around the dough. Pause if the dough starts to tear. In a mixing bowl, weigh the water and tare the scale. Score the top of the dough, and lift the parchment into the baking vessel. Everything you need to get started with artisanal home bread baking in one box. 9 For the most authentic pain de campagne, bake until there is a nice amount of caramelisation on the crust, remove using a peel and allow to cool. It’s essentially a sourdough, but it’s that bit special with a touch of rye and whole wheat. Take the proving basket out of the fridge and leave the dough to warm back up at room temperature for about two hours or so. Cover when finished. Low volume, new recipes, occasional giveaways. The dough should be quite soft, it should still slightly stick to hands and worktop, so carefully add a little more water in case the consistency is too tight and firm. I love the chewy crumb, the thick crunchy crust and the characteristic wild bread aromas. Here is the lamination experiment blog that demonstrates why early lamination likely yields better oven spring and crumb. For me, the French country boule … Cover the proving basket with a polythene bag and put it into the fridge. Here are two short videos demonstrating coil folding and lamination for gluten development: After 45 minutes of proofing at room temperature. The dough should begin to feel bubbly and crackly by the final coil fold. The next morning get the oven preheated at 250C (480F) with a baking stone near the bottom. Combine all main dough ingredients and knead for about 10 mins. You can experiment with this recipe as you wish by changing the ratio of the flours to change the flavour. Next, weigh the sourdough in the same bowl. If you are based in Edinburgh and looking for a sourdough starter, I’m happy to share some of mine! *(except flour, grains, and some really heavy stuff), https://breadtopia.com/sourdough-pain-de-campagne/, La Cloche, Romertopf & Emile Henry Ceramic Bakers. Tuscan Salt Less Flat Breads – Awesome & Simple Bread Recipe. You can use a white flour sourdough in this recipe if you don't have a rye one, it makes a slightly lighter bread. White Tin Bread Recipe That Makes An Oven Spring EXPLOSION!! Moisten the rim of the bowl before placing it there. Work the salt and starter into the dough with both hands by gently pressing, stretching and squeezing. For the whole grain wheat portion of this recipe, I chose organic red fife at 20% of the total flour weight. Choose any design you wish to cut just not too many as wholemeal and rye flours struggle to oven spring with too many cuts. Prepare a banneton by dusting it in wholemeal and dark rye flour. Busby's Bakery is a participant in the Amazon Services LLC Associates Program. When the timer sounds, place the dough back in the bowl, cover and bulk ferment in the fridge for 1 hour. Transfer the dough to a liberally floured. In a medium bowl, combine all sourdough ingredients, cover with a lid and keep at room temperature until the next day. Mix at a slow speed for 5 minutes before increasing the speed to fast for another 4 minutes. Melissa Johnson: Passionate bread baker, inspired by the science and art of sourdough. Cover and leave to bulk ferment in the fridge for 1 hour. Shape the dough into a pile on your worktop and cover with a plastic bowl. My kitchen temperature was in the high 70s, though, and depending on your starter strength and room temperature, you may need more or less time. In this recipe, fresh-milled whole grain rye makes up 5% of the flour. If you prefer traditional stretching and folding, that will work too. Pain de campagne is a large round loaf of sourdough bread typically made with a combination of white and wholemeal flour.

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