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{{#seo:
|title=Pain de Campagne - A Thermomix recipe
|titlemode=replace
|keywords=#dough #bread #flour #banneton #knead #semolina #bake #baking #yeast #butter #thermomix
|hashtagrev=032020
|description=This bread for Thermomix has 3 risings, but you can omit the initial one in the TM bowl if you like
}}

This [[Bread|bread]] for [[Thermomix]] has 3 risings, but you can omit the initial one in the TM bowl if you like.
{{recipesummary
|TotalCalories = 1900
|PortionCalories = 190
|DatePublished=8th March 2013
|Author=JuliaBalbilla
|Servings = Servings: 10 - 1 large loaf
|Difficulty = 1
|TotalTime = 3 hours 45 minutes
|PrepTime = 3 hours
|CookTime = 45 minutes
|Image = [[Image:Learning to use a brotform.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Looks divine Julia''

4/5

Someone's been buying a special loaf tin then?

 [[User:NonLoggedInUser|NonLoggedInUser]] 
</tr></td>
</table>
{{RecipeIngredientsTM
| 1½ teaspoons easy-[[Blend|blend]] [[Yeast|yeast]] or 10g fresh yeast
| 370g [[Milk|milk]]
| 1½ teaspoon [[Sugar|sugar]]
| 25 g [[Butter|butter]]
| 300 g [[French bread]] [[Flour|flour]] or strong, plain [[Bread|bread]] [[Flour|flour]]
| 150 g [[Spelt|spelt]] [[Flour|flour]]
| 50 g [[Rye flour|rye flour]]
| 1 teaspoon [[Salt|salt]]
}}
===Method===

{{RecipeMethod
| Add the [[Yeast|yeast]], [[Milk|milk]] [[Sugar|sugar]] and [[Butter|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|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|help]] the [[Dough|dough]] to drop out of the bowl onto the surface.
| Pull any remaining bits of [[Dough|dough]] off the blades and out of the TM bowl.
| Shape into a ball, place in an oiled bowl and cover with [[Cling-film|cling-film]] or a shower cap.
| Leave until the [[Dough|dough]] has almost doubled in size (about an hour).
| Knock the [[Dough|dough]] back and place, seam side uppermost, in a lightly oiled, well floured [[Banneton|banneton]] basket.
| Leave in a [[warm place]], covered with [[Cling-film|cling-film]] or shower cap until double its size.
| Preheat the [[Oven|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|baking]] sheet or line it with [[Bake-O-Glide]] you can also use a preheated [[Baking stone|baking stone]], dusted with [[Semolina|semolina]], in which case you will need a peel to transfer the [[Bread|bread]].
| When the [[Dough|dough]] has risen, place the [[Baking|baking]] sheet, upside down, on top of the [[Banneton|banneton]] basket.
| Quickly, but carefully, flip the whole thing over so that the [[Dough|dough]] is now on the [[Baking tray|baking tray]].
| Place in the [[Oven|oven]] immediately and allow to [[Bake|bake]] for 20 minutes.
| Reduce the temperature to '''190° C (375° F - gas 5)''' and [[Bake|bake]] for a further 20-25 minutes until the [[Bread|bread]] sounds hollow when tapped.
}}
===Chef's notes===
From what I can establish, the best combination of [[Flours|flours]] to use for flouring the [[Banneton|banneton]] is half [[Rice flour|rice flour]] or [[Semolina|semolina]] and half ordinary [[Plain flour|plain flour]]. I always [[Oil|oil]] the banneton before flouring and line it with a hair net (helps the [[Dough|dough]] to be easily released from the basket). This can also be [[Baked|baked]] in a 1kg loaf tin.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:French recipes]]
[[Category:Bread and baking]]
[[Category:Vegetarian recipes]]
[[Category:Thermomix recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/dough|#dough]] [[Special:Search/bread|#bread]] [[Special:Search/flour|#flour]] [[Special:Search/banneton|#banneton]] [[Special:Search/knead|#knead]] [[Special:Search/semolina|#semolina]] [[Special:Search/bake|#bake]] [[Special:Search/baking|#baking]] [[Special:Search/yeast|#yeast]] [[Special:Search/butter|#butter]] [[Special:Search/thermomix|#thermomix]]
</code>

Pain de Campagne (TM) - Revision history

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