Pain de Campagne (TM)

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Pain de Campagne (TM)
Pain de Campagne (TM)
Servings:Servings: 10 - 1 large loaf
Calories per serving:190
Ready in:3 hours 45 minutes
Prep. time:3 hours
Cook time:45 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:8th March 2013

This bread for Thermomix has 3 risings, but you can omit the initial one in the TM bowl if you like.


Ingredients

Method

  1. Add the yeast, milk sugar and butter to the TM bowl.
  2. Mix for 2 minutes / Temp. 37° / Speed 1.
  3. Add the remaining ingredients in the order given above.
  4. 4 minutes / Knead
  5. Leave in the TM bowl until the dough has rested and is touching the lid.
  6. 12 seconds / Knead
  7. Tip the TM bowl upside down on a lightly floured surface .
  8. 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.
  9. Pull any remaining bits of dough off the blades and out of the TM bowl.
  10. Shape into a ball, place in an oiled bowl and cover with cling-film or a shower cap.
  11. Leave until the dough has almost doubled in size (about an hour).
  12. Knock the dough back and place, seam side uppermost, in a lightly oiled, well floured banneton basket.
  13. Leave in a warm place, covered with cling-film or shower cap until double its size.
  14. 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.
  15. 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.
  16. When the dough has risen, place the baking sheet, upside down, on top of the banneton basket.
  17. Quickly, but carefully, flip the whole thing over so that the dough is now on the baking tray.
  18. Place in the oven immediately and allow to bake for 20 minutes.
  19. 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.

Chef's notes

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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