Pain de Campagne-style Bread with Bread and Cake Flours - Version 2

Name: Pain de Campagne-style Bread with Bread and Cake Flours - Version 2
Yield: 1 serving
Cuisine: American
Ingredients: 100 grams ◆Bread (strong) flour; 100 grams ◆Cake flour; 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

cookpad.japan @cookpad_jp

I wanted to make a pain de campagne with a nicely scored top.

Please adjust the rising and baking time depending on your oven. For 1 round loaf. Recipe by umemodoki

I wanted to make a pain de campagne with a nicely scored top.

Please adjust the rising and baking time depending on your oven. For 1 round loaf. Recipe by umemodoki

cookpad.japan @cookpad_jp

I wanted to make a pain de campagne with a nicely scored top.

Please adjust the rising and baking time depending on your oven. For 1 round loaf. Recipe by umemodoki

I wanted to make a pain de campagne with a nicely scored top.

Please adjust the rising and baking time depending on your oven. For 1 round loaf. Recipe by umemodoki

Saved

Ingredients

1 serving

100 grams◆Bread (strong) flour
100 grams◆Cake flour
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

Saved

Steps

1

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

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

Cover the bowl with plastic wrap, and let the dough rise using your oven's "dough rising" setting at 35°C for 30 to 40 minutes. The photo shows the dough after the 1st rising is complete.
4

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

Deflate the dough, round it off into a smooth ball again, and place on a kitchen parchment paper lined baking tray. Put in a container of hot water along with the dough to encourage it to rise.
6

Leave the dough to rise at 35°C for 25 to 30 minutes, until it has increased to 1.5 times its original volume (this is the 2nd rising). Start preheating the oven, with the baking tray and the stainless steel bowl, to 250°C.
7

Dust the top of the loaf with joshinko or bread flour using a tea strainer. Slash the loaf about 5 mm deep using a moistened knife.
8

Take the stainless steel bowl out of the oven, put the dough on the baking tray with the paper, and invert the bowl over the loaf.
9

Lower the oven temperature to 210°C and bake for 20 to 25 minutes. Remove the bowl about 10 minutes into the baking time. If it looks like the loaf is browning too fast, cover with a piece of aluminium foil.
10

Cool the baked loaf on a cooking rack, then store in a plastic bag to prevent it from drying out.
11

This is how it looks slices. The crust is crispy, the crumb is soft and delicious.
12

I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked fine even when the loaf rose up.
13

In Step 9, if you take the bowl off 7 minutes after you start baking the bread, the scored sections will open up like this.
14

If this is the first time you're making a pain de campagne with a scored top, you'll succeed by using the stainless steel bowl trick!