Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, pain de campagne – rustic bread. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Pain de Campagne – Rustic Bread is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Pain de Campagne – Rustic Bread is something that I’ve loved my whole life.
Pain de campagne may seem like it's a bit of work, since it takes a little bit of planning, but it's really not that hands on and worth every bit of effort. This country bread has such a wonderful rustic appearance and rounded flavor, you really should try it soon. Try these other delicious bread recipes: Caramelized onion sourdough bread Pain de Campagne - Country French Bread Pain de Campagne - Country French Bread. Pain de campagne means "country bread" in French; it's our rustic equivalent of a sourdough.
To begin with this particular recipe, we must prepare a few ingredients. You can cook pain de campagne – rustic bread using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Pain de Campagne – Rustic Bread:
- Make ready 200 grams All-purpose flour (Lys d'Or brand)
- Take 30 grams Graham flour
- Prepare 30 grams Rye Flour (whole grain if possible)
- Take 1 1/2 grams Malt powder
- Get 5 grams Salt
- Take 5 grams Sugar
- Take 170 ml Lukewarm water, around 40 ℃
- Take 3 grams Dry yeast
Pain de Campagne and Pane Rustica is bread baked in the style of the rustic loaves found throughout the French and Italian countrysides. It is recommended to use a baking stone in the oven. This recipe is from the book, Artisan Bread in Five Minutes A Day. Pain de campagne, or "country bread", is rustic bread baked throughout all regions of French.
Instructions to make Pain de Campagne – Rustic Bread:
- Add all of the ingredients to a bowl and use chopsticks to mix in a circular motion into one unified mass.
- Place on a flat surface and knead the dough in a pull-and-extend motion for about 9 minutes. Lightly pull the dough and if it has a slightly glutinous film to it, it's good.
- Make into a round shape, place into a lightly-oiled bowl, and allow to rise until it reaches twice it's size. I do it at 40 ℃ for about 30 minutes.
- Place on a lightly flour-dusted flat surface and remove the gas. Make into a round shape and let sit for 20 minutes.
- Thoroughly flour the inside of a fermentation basket with all-purpose flour. Restore the dough's round shape and place in the basket with the seams facing up. Flatten by lightly pressing down on the top.
- Proof the dough for the second time in this state. It should fill about 80 to 90% of the basket. I do it at 40℃ for 40 minutes.
- Line a baking sheet with parchment paper. Carefully remove dough from the basket by turning it over gently and place on sheet.
- Bake in your preheated oven at 220 ℃ for 30 to 33 minutes and it's complete.
This recipe is from the book, Artisan Bread in Five Minutes A Day. Pain de campagne, or "country bread", is rustic bread baked throughout all regions of French. There really is no one correct way to make a Pain de campagne loaf; the formulas are as varied as are the traditions of shaping the loaves. Pain de campagne can be made with a natural leaven or with baker's yeast. Otherwise known as "country bread" in France, it is a rustic bread with a chewy crumb, crisp, golden crust, and a touch of whole wheat flour for enhanced texture and flavor.
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