Pain de Campagne -- Rustic Bread

Name: Pain de Campagne -- Rustic Bread
Yield: 1 serving
Cuisine: American
Ingredients: 200 grams All-purpose flour (Lys d'Or brand); 30 grams Graham flour; 30 grams Rye Flour (whole grain if possible); 1 1/2 grams Malt powder; 5 grams Salt; 5 grams Sugar; 170 ml Lukewarm water, around 40 ℃; 3 grams Dry yeast

cookpad.japan @cookpad_jp

I wanted a simple bread with a good form, so I used graham flour and rye flour.

The dimensions of the proofing bowl I used are (inner dimensions) 190 x height 75 mm (outer dimensions) 205 x height 85 mm. It should be okay if you use something similar. Recipe by Sweetpy

I wanted a simple bread with a good form, so I used graham flour and rye flour.

The dimensions of the proofing bowl I used are (inner dimensions) 190 x height 75 mm (outer dimensions) 205 x height 85 mm. It should be okay if you use something similar. Recipe by Sweetpy

cookpad.japan @cookpad_jp

I wanted a simple bread with a good form, so I used graham flour and rye flour.

The dimensions of the proofing bowl I used are (inner dimensions) 190 x height 75 mm (outer dimensions) 205 x height 85 mm. It should be okay if you use something similar. Recipe by Sweetpy

I wanted a simple bread with a good form, so I used graham flour and rye flour.

The dimensions of the proofing bowl I used are (inner dimensions) 190 x height 75 mm (outer dimensions) 205 x height 85 mm. It should be okay if you use something similar. Recipe by Sweetpy

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Ingredients

1 serving

200 gramsAll-purpose flour (Lys d'Or brand)
30 gramsGraham flour
30 gramsRye Flour (whole grain if possible)
1 1/2 gramsMalt powder
5 gramsSalt
5 gramsSugar
170 mlLukewarm water, around 40 ℃
3 gramsDry yeast

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Steps

1

Add all of the ingredients to a bowl and use chopsticks to mix in a circular motion into one unified mass.
2

Place on a flat surface and knead the dough in a pull-and-extend motion for about 9 minutes. Lightly pull the dough and if it has a slightly glutinous film to it, it's good.
3

Make into a round shape, place into a lightly-oiled bowl, and allow to rise until it reaches twice it's size. I do it at 40 ℃ for about 30 minutes.
4

Place on a lightly flour-dusted flat surface and remove the gas. Make into a round shape and let sit for 20 minutes.
5

Thoroughly flour the inside of a fermentation basket with all-purpose flour. Restore the dough's round shape and place in the basket with the seams facing up. Flatten by lightly pressing down on the top.
6

Proof the dough for the second time in this state. It should fill about 80 to 90% of the basket. I do it at 40℃ for 40 minutes.
7

Line a baking sheet with parchment paper. Carefully remove dough from the basket by turning it over gently and place on sheet.
8

Bake in your preheated oven at 220 ℃ for 30 to 33 minutes and it's complete.