Pain de Campagne With Seeds and Dried Fruit

Name: Pain de Campagne With Seeds and Dried Fruit
Yield: 1 serving
Cuisine: American
Ingredients: 250 grams ☆Bread (strong) flour made from domestically grown wheat; 30 grams ☆Dry seed mix (usually has sesame, pumpkin, poppy, sunflower etc. seeds); 10 grams ☆Sugar; 4 grams ☆Natural salt; 100 grams Natural leaven or bread starter; 165 grams or so Milk; 25 grams Mixed dried fruits (or dried figs); 50 to 60 grams Cream cheese (cut into small cubes)

cookpad.japan @cookpad_jp

When I bought this dried seed mixture, I really wanted to make a pain de campagne with this combination.

During Steps 4 and 5, I punch the dough down once during its 1st rising.
The baking time is a guideline only, so please adjust it according to your oven.
In Step 11, if it looks like the top starting to burn, don't panic; just cover it with a piece of aluminium foil. Recipe by ducksoup

When I bought this dried seed mixture, I really wanted to make a pain de campagne with this combination.

cookpad.japan @cookpad_jp

When I bought this dried seed mixture, I really wanted to make a pain de campagne with this combination.

Saved

Ingredients

1 serving

250 grams☆Bread (strong) flour made from domestically grown wheat
30 grams☆Dry seed mix (usually has sesame, pumpkin, poppy, sunflower etc. seeds)
10 grams☆Sugar
4 grams☆Natural salt
100 gramsNatural leaven or bread starter
165 gramsor so Milk
25 gramsMixed dried fruits (or dried figs)
50to 60 grams Cream cheese (cut into small cubes)

Saved

Steps

1

Put the ☆ ingredients in a bowl, and mix them up with a whisk.
2

Add the starter and cut it in with a pastry scraper. Add the milk gradually until the dough is no longer floury, then knead it well.
3

Add the dried fruits (figs) and knead some more.
4

When the dough comes together, round it off, cover the bowl with plastic wrap, and start the 1st rising.
5

When the dough has increased to 2 to 2 1/2 times its original volume, the 1st rise is done!
6

Take the dough out onto a generously floured mat, and spread it out into a rectangle. Put half the cream cheese on one side of the dough...
7

...fold the dough in half, and add a bit more than half of the remaining cream cheese on one half...
8

...fold in half again, put the rest of the cream cheese in the middle, and wrap the dough around it.
9

Place the dough with the seam side facing up in a flour-dusted banetton, cover with plastic wrap and leave for the 2nd rising until the dough has increased to 1.5 to 2 times its original size.
10

Take the banetton carefully off the dough, and slash the top. Preheat the oven to 250°C, lower the heat to 230°C and bake for 25 to 28 minutes.
11

This one was made with an apple juice and black tea starter.
12

This version was made with a wild berry starter, and formed into 2 oval shaped slashed loaves. I use 200 g of domestic bread flour and 50 g of whole wheat flour.
13

This version was made with a frozen mango starter, formed into one oval shaped slashed loaf. I need to work on my loaf-forming skills.