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List of ingredients for Pain de Campagne (Country Bread)


* '''Mother Dough'''
* 380 g French bread Flour or Strong white flour
* 100 g wholewheat Rye flour
* 325 ml water - or by weight instead of volume, 325 g water
* 5 g Easy Blend Dried yeast
* 8 g Salt
* '''Bread Dough'''
* 260 g French bread Flour or Strong white flour
* 55 g wholewheat Rye flour
* 175 ml water - or by weight instead of volume, 175g water
* 4 g Easy Blend Dried yeast
* 4 g Salt

===Method===
* '''The mother Dough is made first.'''
* Add the mother Dough ingredients to the pan of your Breadmaker in the order specified in the manufacturer's instructions.
* If the Breadmaker has a French bread Dough only setting, use that. If it does not, then use the longest dough programme available. For the Panasonic SD-ZB2502 automatic breadmaker this is menu option 21, French dough.
* Allow the Dough to rise in the pan for a minimum of 6 hours in the breadmaker or place it overnight in a Fridge, in which case, remove from the fridge 2 hours before making the Bread dough.
* '''We now make the Bread Dough'''
* Add the Bread Dough ingredients to the mother dough in the Breadmaker and set to the same programme that you used for the mother dough.
* Allow the Dough to rise until double its size.
* Remove from the Breadmaker and place on a floured board.
* Knead and divide the mixture into two or three equal parts and shape as desired.
* Place the loaves on Baking tins, cover and leave again until doubled in size.
* Meanwhile, preheat the Oven at the highest temperature and at the same time place a bowl or tray of water on the bottom.
* When the loaves have risen, put them in the Oven and immediately reduce the temperature to 220 C (425 F - gas 7).
* Should the loaves become too Brown during Baking, cover them with Tin foil.
* Allow to Bake for 30-35 minutes, remove from Oven and allow to cool on a cake rack.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Pain_de_Campagne_(Country_Bread)

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