Pain de Campagne -- Rustic Bread
cookpad.japan @cookpad_jp
I wanted a simple bread with a good form, so I used graham flour and rye flour.
The dimensions of the proofing bowl I used are (inner dimensions) 190 x height 75 mm (outer dimensions) 205 x height 85 mm. It should be okay if you use something similar. Recipe by Sweetpy
Pain de Campagne -- Rustic Bread
I wanted a simple bread with a good form, so I used graham flour and rye flour.
The dimensions of the proofing bowl I used are (inner dimensions) 190 x height 75 mm (outer dimensions) 205 x height 85 mm. It should be okay if you use something similar. Recipe by Sweetpy
Cooking Instructions
- 1
Add all of the ingredients to a bowl and use chopsticks to mix in a circular motion into one unified mass.
- 2
Place on a flat surface and knead the dough in a pull-and-extend motion for about 9 minutes. Lightly pull the dough and if it has a slightly glutinous film to it, it's good.
- 3
Make into a round shape, place into a lightly-oiled bowl, and allow to rise until it reaches twice it's size. I do it at 40 ℃ for about 30 minutes.
- 4
Place on a lightly flour-dusted flat surface and remove the gas. Make into a round shape and let sit for 20 minutes.
- 5
Thoroughly flour the inside of a fermentation basket with all-purpose flour. Restore the dough's round shape and place in the basket with the seams facing up. Flatten by lightly pressing down on the top.
- 6
Proof the dough for the second time in this state. It should fill about 80 to 90% of the basket. I do it at 40℃ for 40 minutes.
- 7
Line a baking sheet with parchment paper. Carefully remove dough from the basket by turning it over gently and place on sheet.
- 8
Bake in your preheated oven at 220 ℃ for 30 to 33 minutes and it's complete.
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