Pain de Campagne With Lots of Whole Wheat Flour

Name: Pain de Campagne With Lots of Whole Wheat Flour
Yield: 1 serving
Cuisine: American
Ingredients: 100 grams ◆Bread (strong) flour; 100 grams ◆Whole wheat flour (finely milled type); 10 grams ◆Sugar; 3 grams ◆Salt; 3 grams ◆Dry yeast; 130 grams ◆Lukewarm water (use cold water in the summer); 1 Joshinko or bread flour; 1 Stainless steel bowl; 1 Banneton (round bread rising bowl)

cookpad.japan @cookpad_jp

I like whole wheat bread, so I made this with a high ratio of whole wheat flour.

Please adjust the rising and baking times according to your oven.
In steps 10 and 11, be careful not to burn yourself! Handle the hot bowl using protective oven gloves or something. When transferring the kitchen parchment paper and dough to the baking sheet, the baking sheet is very hot, so wear gloves! Recipe by umemodoki

I like whole wheat bread, so I made this with a high ratio of whole wheat flour.

cookpad.japan @cookpad_jp

I like whole wheat bread, so I made this with a high ratio of whole wheat flour.

Saved

Ingredients

1 serving

100 grams◆Bread (strong) flour
100 grams◆Whole wheat flour (finely milled type)
10 grams◆Sugar
3 grams◆Salt
3 grams◆Dry yeast
130 grams◆Lukewarm water (use cold water in the summer)
1Joshinko or bread flour
1Stainless steel bowl
1Banneton (round bread rising bowl)

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Steps

1

Combine the bread and whole wheat flours, and sift twice.
2

Put all the ◆ ingredients in a bread machine, and start the "dough only" program. After 6 to 7 minutes stop the machine, take the dough out into a bowl, and round it off lightly.
3

Cover with plastic wrap and use your oven's "bread rising" setting to let it proof for 30 to 40 minutes at 35°C, or until it has doubled in volume (1st rising).
4

After the 1st rising has completed, round off the dough again, cover with plastic and leave to rest for 20 to 30 minutes.
5

Dust the banneton with joshinko or bread flour using a tea strainer.
6

Deflate the rested dough, and round it off again so that it has a smooth, taut surface. Put the dough in the banneton seam side up, and cover with plastic wrap.
7

Let it rise (2nd rising) at 35°C for 25 to 30 minutes, until it has increased to 1.5 times its original size. Preheat the oven, including the baking sheet and the stainless steel bowl, to 250°C.
8

Cover the banneton with a sheet of kitchen parchment paper, and invert the dough onto the paper.
9

Slash the top of the loaf with a moistened knife about 5 mm deep.
10

Take the stainless steel bowl out of the oven, and put the dough, paper and all, on the baking sheet. Invert the bowl over the loaf.
11

Lower the oven temperature to 210°C and bake for 20 to 25 minutes. Take the bowl off 10 minutes in. If it looks like the top is browning too fast, cover it with aluminum foil.
12

When the bread is baked, cool it on a rack and then store in a plastic bag to prevent it from drying out.
13

I used a 24 cm diameter, 8 cm deep stainless steel bowl. This bowl worked fine even when the dough rose up in the oven.
14

It looks like this when sliced. It's a deeply flavored bread with lots of whole wheat.
15

I made this version with 100 g each of bread and cake flour, 50 g of whole wheat flour, 162 g of lukewarm water (cold water in the summer), and the same amount of the other ingredients as in the recipe above.