Sublime Pain de Champagne

Name: Sublime Pain de Champagne
Cuisine: American
Ingredients: 125 grams Bread (strong) flour; 125 grams Cake flour; 63 grams Whole wheat bread flour; 4 grams Salt; 3 grams Dry yeast; 203 grams Water (use lukewarm water when the weather is cold)

cookpad.japan @cookpad_jp

When I changed the kind of bread flour I used from imported flour to one made from domestically grown wheat (Haru yo Koi brand), I could really taste the great flavor of the flour.
I wanted to make a simple pain de champagne without any additions.

In step 1, you may be worried that the kneading time is too short, but for a hefty bread like this it's better not to develop the gluten too much, so there's no need to be concerned.
If you dont have a banneton or other bread-rising mold, just make a round boule-type loaf. Recipe by MeguBroaden

cookpad.japan @cookpad_jp

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Ingredients

125 gramsBread (strong) flour
125 gramsCake flour
63 gramsWhole wheat bread flour
4 gramsSalt
3 gramsDry yeast
203 gramsWater (use lukewarm water when the weather is cold)

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Steps

1

Put all the ingredients including the dry yeast in a bread machine and start the "dough kneading" program. Take it out 6 minutes in.
2

Round off the dough, place on a baking sheet lined with kitchen parchment paper, and leave for the first rising. Use your oven's "bread rising" setting set to 30°C for 60 minutes.
3

The 1st rising is done if the dough has doubled in volume, and if a hole made with your finger does not fill back in.
4

Punch the dough down to deflate it using your palms. Round off the dough again, and place it seam side down covered with plastic and a tightly wrung out moistened kitchen towel. Leave to rest for 20 minutes.
5

As you wait for the dough to finish resting, dust your banneton (bread rising mold) with bread flour using a tea strainer.
6

After the dough has rested, slap it down again lightly with your palms, round it off again and place in the banneton with the seam side up.
7

The 2nd rising. Use your oven's "bread rising" setting at 30°C for 50 minutes. When the dough has finished rising, start preheating the oven to 250°C immediately.
8

Gently, carefully, invert the dough from the banneton onto a baking sheet lined with kitchen parchment paper. Slash the top.
9

When the oven has reached temperature, lower the heat to 220°C, bake the bread for 22 minute and it's done.
10

The loaf on the left here was baked with the ingredients amounts listed. The one on the right has 1 tablespoon less water. The one of the left not only looks better, it also has a better, moister texture.