Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, red wine pain de campagne. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Red Wine Pain de Campagne is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Red Wine Pain de Campagne is something that I have loved my entire life.
Find Deals on Caymus Wine in Groceries on Amazon. Great recipe for Red Wine Pain de Campagne. I made this just to use up some leftover red wine, but the loaf stayed moist even without butter or sugar.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have red wine pain de campagne using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Red Wine Pain de Campagne:
- Prepare 125 grams Bread (strong) flour
- Prepare 125 grams Cake flour
- Prepare 63 grams Whole wheat bread (strong) flour
- Get 4 grams Salt
- Make ready 3 grams Dry yeast
- Make ready 100 grams ❤Red wine
- Get 110 grams ❤Water
Pain de campagne means "country bread" in French; it's our rustic equivalent of a sourdough. Now, of course you can buy bread at your local bakery, or you can throw some ingredients in a bread maker and hope for the best, but this beautiful loaf is so simple to make and it's the real thing. Pain de Campagne (literally Country Loaf) has become the staple bread in my house. I make it every week and keep enough around to last until I bake again.
Instructions to make Red Wine Pain de Campagne:
- Warm up the ❤ liquids to about body temperature. Put all the ingredients including the dry yeast in a bread machine and start the kneading program. Take the dough out after 6 minutes.
- Round off the dough, put it in a bowl, and leave it for the 1st rising Let it rise in a 30°C oven for 60 minutes.
- When the dough has doubled in volume, and a finger poked into it leaves a hole that doesn't fill in, the dough has risen enough.
- Bash the dough lightly with your palms to deflate it, round it off again and place it seam side down. Cover with plastic wrap and a tightly wrung out moistened kitchen towel, and let it rest for 20 minutes.
- While the dough rests, dust the banneton with bread flour using a tea strainer.
- After the dough has rested, slap it lightly again to deflate, round it off again and put it in the banneton seam side up.
- Time for the 2nd rising Use your oven's bread-rising setting at 30°C for 50 minutes When the dough is done proofing, preheat the oven to 240°C.
- Very gently invert the risen dough in the banneton onto a parchment paper lined baking tray. Slash the top.
- Turn the down the oven temperature from 240°C to 220°C, and bake the bread for 22 minutes. Done!
If you need a source of sourdough, here's. 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. 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 (). Pain de campagne ("country bread" in French), also called "French sourdough", is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt.
So that is going to wrap it up for this special food red wine pain de campagne recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
