Numerous proofing strategies are valid. This pain de campagne recipe using sourdough starter for leavening the dough is a delightful loaf of bread, guaranteed to please your family, friends or dinner guests. Pain de campagne is a large round loaf of sourdough bread typically made with a combination of white and wholemeal flour. Place the dough in your proofing basket seam-side up. Bake at 230C (440F) for 40-50 minutes, opening the door quickly and then dropping the temperature to 220C (420F) after 20 minutes. If you are based in Edinburgh and looking for a sourdough starter, I’m happy to share some of mine! Take the dough out of the bowl and place onto a lightly floured table. Cover the proving basket with a polythene bag and put it into the fridge. Choose any design you wish to cut just not too many as wholemeal and rye flours struggle to oven spring with too many cuts. The dough should be quite soft, it should still slightly stick to hands and worktop, so carefully add a little more water in case the consistency is too tight and firm. Cut some slashes into the top to give it a nice pattern. This recipe should hope to end any negative thoughts about this bread, it is truly fantastic. The depth of flavour that comes from the rye flour with a combination of lightness and warmth from the white and wholemeal flours make this a culinary delight!. Using a dough scraper remove the dough from the bowl and place it in a mixing bowl. Pause if the dough starts to tear. I always also add in some rye flour to enhance the flavour of the loaf. Next, weigh the sourdough in the same bowl. ), (From the previous day. *(except flour, grains, and some really heavy stuff), https://breadtopia.com/sourdough-pain-de-campagne/, La Cloche, Romertopf & Emile Henry Ceramic Bakers. Flip your dough from the proofing basket onto parchment paper (or directly into your hot baking vessel). Prepare a plate with wholemeal flour, then pick up the dough and dip it into the flour, turn it over to ensure it's completely covered. In this recipe, fresh-milled whole grain rye makes up 5% of the flour. “Innviertler Backofenbrot” baked in a Wood-Fired Brick Oven, Buckwheat bread recipes & buckwheat flour sourdough, Low glycemic index bread: barley flour bread recipe, Authentic German pumpernickel bread recipe, Kletzenbrot recipe – Christmas fruit loaf, Homemade Japanese milk bread loaf recipe (Shokupan), Multigrain bread with home-milled multigrain flour. Pull the dough over itself whilst rotating to shape into a round and leave to rest for 10 minutes. Sourdough also contains mold-killing compounds which act as natural preservatives. Score the top of the dough, and lift the parchment into the baking vessel. CLICK HERE to scroll down. With the coronavirus COVID-19 situation still […], In times like these, we are all looking for […], The current COVID-19 related lockdown, the […], I had heard of peasemeal before, but never had […], Danish malted rye bread I put together a […], (I'm using a pretty firm and mature starter at roughly 100% hydration for this recipe. 1 hour, 30 minutes, Cook Time: If you are new to sourdough baking and have used my how-to-guide to making a rye sourdough starter, make sure you add some extra flour so it's not too wet. Use this remaining starter as a base to refresh your leaven. The dough should have risen to the top of the baneton, if not leave it out on the kitchen table for a couple of hours. The dough is going to expand and flatten and will stick to the bowl otherwise. Enjoy this traditional French country sourdough loaf with a lovely blend of red fife, rye and bread flours. Slow knead using a slow, stretching technique until the timer sounds. Low volume, new recipes, occasional giveaways. Now it’s time to shape. Make sure you don't put the bag on too tightly, the dough shouldn't stick to the plastic bag once risen. Using a dough mixer? One-click unsubscribe on every email. In a mixing bowl, weigh the water and tare the scale. Prep Time: Busby's Bakery is a participant in the Amazon Services LLC Associates Program. Place back into the mixing bowl and cover. The next morning get the oven preheated at 250C (480F) with a baking stone near the bottom. Morning, First Day: Mix all the levain ingredients together and let it ferment for 8 to 10 hours, until the starter has domed but not collapsed. Red fife has a beautiful aroma and helps ensure this bread will wow you with flavor. Bread Baking Instructional Videos, Recipes, and Baking Equipment and Supplies. Cover the bowl loosely with a bag and place in the fridge to proof overnight for 10-14 hours. Finally, fold the dough again and add your starter to the top and around the dough. It’s essentially a sourdough, but it’s that bit special with a touch of rye and whole wheat. Most of the work is done by the dough … Described as ‘the antithesis of the industrial factory loaf’ by Hugh Fearnley-Whittingstall, pain de campagne (French for ‘country bread’) is my favourite everyday loaf. Set a 7 minute timer and using a dough scraper, gently combine the ingredients. The bottled water that I used in the video made no difference to the taste at all. In a medium bowl, combine all sourdough ingredients, cover with a lid and keep at room temperature until the next day. Transfer the dough to a liberally floured. Repeat the shaping process again and place into the floured baneton with the seam side facing upwards. However, if you are going to laminate the dough as suggested, do it relatively early in the process. For this loaf, I proofed at room temperature for 45 minutes, and then in the refrigerator for 9 hours. If you prefer traditional stretching and folding, that will work too. Shape the dough into a ball, cover and let rest about 25 minutes. There will be extra starter left over once you remove 200 grams for the dough. Combine all main dough ingredients and knead for about 10 mins. In a mixing bowl, weigh the water and tare the scale. Mix at a slow speed for 5 minutes before increasing the speed to fast for another 4 minutes. Take the proving basket out of the fridge and leave the dough to warm back up at room temperature for about two hours or so. Although it takes about forty hours to prepare and bake the bread, the actual active working time spent on the loaf is no more than an hour. For me, the French country boule is the purest and most fundamentally satisfying loaf of bread there is. From the point of mixing in salt and starter, my gluten development was spread over 4 hours, and the dough only fermented for an additional 40 minutes after the last coil fold. 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 (Wikipedia). Place the bread in the oven using a peel and add plenty of steam. Put the dough in the fridge for 15 minutes. Work the salt and starter into the dough with both hands by gently pressing, stretching and squeezing. Flour and flip over your relaxed dough, and then shape it into a batard or boule (or oblong batard). Rye flour boosts fermentation of the dough, adds a hint of earthy flavor, and also helps the bread stay fresh. Prepare a banneton by dusting it in wholemeal and dark rye flour. For the most authentic pain de campagne, bake until there is a nice amount of caramelisation on the crust, remove using a peel and allow to cool. I always also add in some rye flour to enhance the flavour of the loaf. Cover when finished. 1 loaf. Swiftly but carefully move (flip over) the loaf from basket to the tray or bottom of your baking dome. It doesn't, providing your tap water is drinkable, just use that. Here are two short videos demonstrating coil folding and lamination for gluten development: After 45 minutes of proofing at room temperature. When the timer sounds, place the dough back in the bowl, cover and bulk ferment in the fridge for 1 hour. The time spent preparing is rewarded with a loaf of brilliant longevity as the extra fermentation time traps more moisture in the dough and keeps the bread fresh. 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. Moisten the rim of the bowl before placing it there. You can lightly dust with flour before cutting if you choose. 35 minutes, Servings: Place the bread in the oven using a peel and add plenty of steam. My kitchen temperature was in the high 70s, though, and depending on your starter strength and room temperature, you may need more or less time. The recipe is easy to follow, employs best practices from some of our bread experiments here at Breadtopia, and the hydration is manageable, helping even beginners shape the dough with ease and achieve a nice crumb. You can experiment with this recipe as you wish by changing the ratio of the flours to change the flavour. Bake at 220°C for 10 mins, and at 200°C for a further 40 mins. I have tried to bake pain de campagne with baker’s yeast instead of sourdough, but the taste, texture and flavour are just not the same. When working in the bowl starts to hinder the technique, take the dough out and continue on a workbench. Pain de campagne is often re-created outside of France but usually, if not always, they come off pretty badly if bought from the shops! Cover and set aside 30-90 minutes (see notes). If you want to try recipes with a greater percentage of whole grain red fife flour (40% and 100%), click here. Using wet fingers or a dough scraper, remove your dough from the bowl and onto a lightly floured counter. Mix the flours and water until incorporated. No junk. You can read Breadtopia's research into autolyse length here, though it is important to note that particular experiment was on an all whole-grain wheat dough. (See videos of coil folding and lamination after the recipe instructions.) Then perform at intervals of 30-60 minutes: 1 round of coil folding, 1 lamination, and 2-3 more rounds of coil folding. Next, weigh the sourdough in the same bowl. Equally, if the dough is too wet to be workable, carefully add a little bit more flour. Bake at 230C (440F) for 40-50 minutes, opening the door quickly and then dropping the temperature to 220C (420F) after 20 minutes. My pain de campagne recipe offers a guideline for timings, but you can easily adapt this to fit around your schedule. Bread Baking CoursesGet Started with Sourdough, Privacy PolicyDisclaimerCopyright text 2020 by Busby's Bakery School, Campaillou Recipe For A Lovely Chewy Bread, Amazing Fruit Loaf Recipe -The Best Bread For Tea, Wholemeal Country Cob Basic Wholemeal Bread. The internal temperature of your finished bread should be over 205F. In terms of dough hydration for this pain de champagne recipe, I'm working with 71.5% but feel free to adjust this slightly based on the flour you are using or personal preference. Pain de campagne nicolasconnault 2011 July 21 This bread requires almost no kneading (less than 2 minutes) and will take you very little overall time to prepare.