Pain de Campagne-style Bread with Bread and Cake Flour - Version 3
Pain de Campagne-style Bread with Bread and Cake Flour - Version 3

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, pain de campagne-style bread with bread and cake flour - version 3. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Pain de Campagne-style Bread with Bread and Cake Flour - Version 3 is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Pain de Campagne-style Bread with Bread and Cake Flour - Version 3 is something that I have loved my whole life.

I wanted to try making a pain de campagne (French country style bread) using a banneton. Please adjust the rising and baking time depending on your oven. Pain de campagne is the classic French country bread.

To begin with this recipe, we must first prepare a few components. You can have pain de campagne-style bread with bread and cake flour - version 3 using 9 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Pain de Campagne-style Bread with Bread and Cake Flour - Version 3:
  1. Prepare 100 grams ◆Bread (strong) flour
  2. Take 100 grams ◆Cake flour
  3. Take 10 grams ◆Sugar
  4. Get 3 grams ◆Salt
  5. Make ready 3 grams ◆Dry yeast
  6. Make ready 130 grams ◆Lukewarm water (use cold water in the summer)
  7. Prepare 1 Joshinko or bread flour
  8. Make ready 1 Banneton (bread-rising mold with concentric ridges)
  9. Make ready 1 Stainless steel bowl

With this bread complete, I've officially passed the halfway mark in The Bread Baker's Apprentice Challenge. I really can't believe it's been over a year since we first started the challenge. Pain de Campagne, country bread, is a French bread typically made with a combination of mostly white flour with added whole wheat or rye flour. The leavening can be from either a starter or commercial yeast.

Steps to make Pain de Campagne-style Bread with Bread and Cake Flour - Version 3:
  1. Combine the bread and cake flour, and sift together twice.
  2. Put the ◆ ingredients in a bread machine, and start the "dough kneading" program. 6 to 7 minutes in, stop the machine, take the dough out into a bowl, and lightly round off into a ball.
  3. Cover the bowl with plastic wrap, and let the dough rise using your oven's "dough rising" setting at 35°C for 30 to 40 minutes.
  4. Round off the dough, cover with plastic wrap, and leave to rest for 20 to 30 minutes.
  5. Dust the banneton with about 1/2 tablespoon of joshinko or bread flour using a tea strainer.
  6. Deflate the dough and round it off into a smooth ball again. Place the dough seam side up in the flour-dusted banneton, and cover with plastic wrap.
  7. Leave the dough to rise at 35°C for 25 to 30 minutes, until it has increased to 1.5 times its original volume (2nd rising). Start preheating the oven, with the baking tray and the stainless steel bowl, to 250°C.
  8. Put a sheet of kitchen parchment paper on top of the banneton, and invert the dough onto it.
  9. Score the top of the loaf about 5 mm deep using a moistened knife.
  10. Take the stainless steel bowl out of the oven, put the dough on the baking tray with the paper, and invert the bowl over the loaf.
  11. Lower the oven temperature to 210°C and bake for 20 to 25 minutes. Remove the bowl about 7 minutes into the baking time. If it looks like the loaf is browning too fast, cover with a piece of aluminium foil.
  12. Cool the baked loaf on a cooling rack. Store in a plastic bag to prevent it from drying out.
  13. This is how it looks when it's sliced. The crust is crispy, the crumb is soft and delicious.
  14. I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked fine even when the loaf rose.
  15. Please also try my Pain de Campagne with Black Sesame Seeds!
  16. My Pain de Campagne with Walnuts and Raisinsis delicious too!

I wanted to make a pain de campagne with a nicely scored top. Please adjust the rising and baking time depending on your oven. Recipe by umemodoki This delicacy, whose name directly translates as "spiced bread", is made with rye flour, wheat flour, or a combination of the two. Our newest off-white levain, designed as table bread for restaurant service. (Welcome back, Pastis!) This bread is moist and open, and it's a great keeper. Dark and chewy with whole Kalamata olives.

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