Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, pain de campagne – rustic bread. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pain de Campagne – Rustic Bread is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Pain de Campagne – Rustic Bread is something which I’ve loved my whole life. They are nice and they look wonderful.
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 recipe, we have to first prepare a few ingredients. You can have 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:
- Prepare 200 grams All-purpose flour (Lys d'Or brand)
- Get 30 grams Graham flour
- Get 30 grams Rye Flour (whole grain if possible)
- Get 1 1/2 grams Malt powder
- Get 5 grams Salt
- Prepare 5 grams Sugar
- Take 170 ml Lukewarm water, around 40 ℃
- Get 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.
Steps 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.
So that is going to wrap it up with this special food pain de campagne – rustic bread recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
