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, hope you’re having an incredible day today. Today, we’re going to make a special dish, pain de campagne-style bread with bread and cake flour - version 3. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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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. Great recipe for Pain de Campagne with Bread Flour and Cake Flour -Version.

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

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

Our lightest sourdough with a deep golden crust and a fairly even crumb, especially those baked in tins. When the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma. Remove the plastic, and place the pain de mie cover, which has been greased on the bottom side, gently onto the pan. Turn the bread out onto a rack and cool it completely.

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!

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" 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. For centuries, French villages had communal ovens where the townsfolk.

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