Pain de Campagne (TM)
- 1½ teaspoons easy-blend yeast or 10g fresh yeast
- 370g milk
- 1½ teaspoon sugar
- 25 g butter
- 300 g French bread flour or strong, plain bread flour
- 150 g spelt flour
- 50 g rye flour
- 1 teaspoon salt
- Add the yeast, milk sugar and butter to the TM bowl.
- Mix for 2 minutes / Temp. 37° / Speed 1.
- Add the remaining ingredients in the order given above.
- 4 minutes / Knead
- Leave in the TM bowl until the dough has rested and is touching the lid.
- 12 seconds / Knead
- Tip the TM bowl upside down on a lightly floured surface .
- Loosen the blades by undoing the blade unit at the base. The weight of the blades will help the dough to drop out of the bowl onto the surface.
- Pull any remaining bits of dough off the blades and out of the TM bowl.
- Shape into a ball, place in an oiled bowl and cover with cling-film or a shower cap.
- Leave until the dough has almost doubled in size (about an hour).
- Knock the dough back and place, seam side uppermost, in a lightly oiled, well floured banneton basket.
- Leave in a warm place, covered with cling-film or shower cap until double its size.
- Preheat the oven to 220° C (425° F - gas 7) - if you wish for a crispy crust, place a bowl of water in the oven at this time.
- Grease a baking sheet or line it with Bake-O-Glide you can also use a preheated baking stone, dusted with semolina, in which case you will need a peel to transfer the bread.
- When the dough has risen, place the baking sheet, upside down, on top of the banneton basket.
- Quickly, but carefully, flip the whole thing over so that the dough is now on the baking tray.
- Place in the oven immediately and allow to bake for 20 minutes.
- Reduce the temperature to 190° C (375° F - gas 5) and bake for a further 20-25 minutes until the bread sounds hollow when tapped.
From what I can establish, the best combination of flours to use for flouring the banneton is half rice flour or semolina and half ordinary plain flour. I always oil the banneton before flouring and line it with a hair net (helps the dough to be easily released from the basket). This can also be baked in a 1kg loaf tin.
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