Pain de Campagne With Black Sesame Seeds

Name: Pain de Campagne With Black Sesame Seeds
Yield: 1 serving
Cuisine: American
Ingredients: 125 grams ◆Bread (strong) flour; 125 grams ◆Cake flour; 10 grams ◆Sugar; 3 grams ◆Salt; 3 grams ◆Dry yeast; 15 grams ◆Black sesame seeds (or white if you prefer); 162 grams ◆Lukewarm water (cold water in the summer); 1 Joshinko or bread flour; 1 Banneton (round bread pan with ridges); 1 Stainless steel bowl

cookpad.japan @cookpad_jp

I like sesame seeds, so I tried adding them to a pain de campagne.

Please adjust the rising and baking times depending on your oven.
In steps 10 and 11, be careful not to burn yourself! Put a double layer of protective gloves on your hands or similar when taking things in and out of the oven. When putting the oven tray and dough in the oven, the oven tray is very hot, so protect your hands! Recipe by umemodoki

I like sesame seeds, so I tried adding them to a pain de campagne.

cookpad.japan @cookpad_jp

I like sesame seeds, so I tried adding them to a pain de campagne.

Saved

Ingredients

1 serving

125 grams◆Bread (strong) flour
125 grams◆Cake flour
10 grams◆Sugar
3 grams◆Salt
3 grams◆Dry yeast
15 grams◆Black sesame seeds (or white if you prefer)
162 grams◆Lukewarm water (cold water in the summer)
1Joshinko or bread flour
1Banneton (round bread pan with ridges)
1Stainless steel bowl

Saved

Steps

1

Combine the bread and cake flours, and sift twice.
2

Put the ◆ ingredients in a bread machine, and start the 'dough-only' program. After 6 to 7 minutes, stop the program, take the dough out into a bowl, and form a rough ball.
3

Cover with plastic wrap and leave to rise using your oven's "bread-rising" setting for 30 to 40 minutes at 35°C, until it has approximately doubled in volume (1st rising).
4

Round off the risen dough again, cover with plastic wrap, and leave to rest for 20 to 30 minutes. The photo shows the dough after it's been rested.
5

Dust a banneton (round bread pan) with about 1/2 tablespoon of joshinko or bread flour using a tea strainer.
6

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

Leave to rise (2nd rising) at 35°C for 25 to 30 minutes, until it has increased to about 1.5 times its original volume. Preheat the oven, as well as an oven tray and a stainless steel bowl, to 250°C.
8

Place a sheet of kitchen parchment paper on top of the banneton, and invert the dough.
9

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

Take the bowl out, and put the baking sheet and dough in the oven on the oven tray. Invert the bowl over the dough.
11

Lower the temperature to 210°C and bake for 20 to 25 minutes. Take the bowl off after about 7 minutes. If it looks like it's browning too fast, cover with a sheet of aluminum foil.
12

When it has finished baking, cool it down on a rack, then store in a plastic bag to prevent it from drying out.
13

It looks like this when cut. It's packed with sesame seeds and is delicious.
14

I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked even when the bread rose.