Whole Wheat Pain de Campagne

Name: Whole Wheat Pain de Campagne
Yield: 1 serving
Cuisine: American
Ingredients: 200 grams ◆Bread (strong) flour - Lys d'Or brand recommended; 50 grams ◆Whole wheat flour (finely milled type); 10 grams ◆Sugar; 3 grams ◆Salt; 3 grams ◆Dry yeast; 162 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 pain de campagne, so I wanted to try making it with nutritious whole wheat flour.

Please adjust the rising and baking times depending on your oven.
In steps 10 and 11, be careful not to burn yourself! Use oven gloves or similar to protect your hands when handling the stainless steel bowl. The oven tray is hot too, so put on oven gloves! Recipe by umemodoki

I like pain de campagne, so I wanted to try making it with nutritious whole wheat flour.

cookpad.japan @cookpad_jp

I like pain de campagne, so I wanted to try making it with nutritious whole wheat flour.

Saved

Ingredients

1 serving

200 grams◆Bread (strong) flour - Lys d'Or brand recommended
50 grams◆Whole wheat flour (finely milled type)
10 grams◆Sugar
3 grams◆Salt
3 grams◆Dry yeast
162 grams◆Lukewarm water (use cold water in the summer)
1Joshinko or bread flour
1Stainless steel bowl
1Banneton (round bread rising bowl)

Saved

Steps

1

Combine the bread flour (Lys d'Or flour) and whole wheat flour, and sift twice.
2

Put 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 off lightly.
3

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

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

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

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

Leave it to rise again at 35°C for 25 to 30 minutes until it has increased to 1.5 times its original size (2nd rising). Preheat the oven, including the oven tray and 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 5 mm deep with a moistened knife.
10

Take the stainless steel bowl out, place the dough, paper and all, onto the oven tray, and 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 of the loaf is browning too fast, cover it with a piece of aluminium foil.
12

When the bread has finished baking, leave it to cool a bit on a cooling rack, then store in a plastic bag to prevent it from drying out.
13

I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked fine even when the dough puffed up.
14

It looks like this when sliced. It has a nice color and looks delicious.