Red Wine Pain de Campagne
Red Wine Pain de Campagne

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, red wine pain de campagne. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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. The alcohol in the red wine evaporates when the bread is baked, so even if you have small children or don't like alcohol, you can enjoy this bread.

Red Wine Pain de Campagne is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Red Wine Pain de Campagne is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook red wine pain de campagne using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Red Wine Pain de Campagne:
  1. Take 125 grams Bread (strong) flour
  2. Take 125 grams Cake flour
  3. Prepare 63 grams Whole wheat bread (strong) flour
  4. Take 4 grams Salt
  5. Prepare 3 grams Dry yeast
  6. Prepare 100 grams ❤Red wine
  7. Take 110 grams ❤Water

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. If you need a source of sourdough, here's.

Steps to make Red Wine Pain de Campagne:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. While the dough rests, dust the banneton with bread flour using a tea strainer.
  6. After the dough has rested, slap it lightly again to deflate, round it off again and put it in the banneton seam side up.
  7. 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.
  8. Very gently invert the risen dough in the banneton onto a parchment paper lined baking tray. Slash the top.
  9. Turn the down the oven temperature from 240°C to 220°C, and bake the bread for 22 minutes. Done!

Sourdough Pain de Campagne Enjoy this traditional French country sourdough loaf with a lovely blend of red fife, rye and bread flours. 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. Perfect for restaurants and bakeries a traditional country bread with a natural rye sourdough.

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