Pain de Campagne-style Bread with Bread and Cake Flour - Version 3

Name: Pain de Campagne-style Bread with Bread and Cake Flour - Version 3
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 Banneton (bread-rising mold with concentric ridges); 1 Stainless steel bowl

cookpad.japan @cookpad_jp

I wanted to try making a pain de campagne (French country style bread) using a banneton...

Please adjust the rising and baking time depending on your oven.
In Steps 10 and 11, be careful not to burn yourself! Handle the hot stainless steel bowl using oven mitts or similar. The baking tray is red-hot too, so be careful when putting the dough on it! For 1 round loaf. Recipe by umemodoki

I wanted to try making a pain de campagne (French country style bread) using a banneton...

cookpad.japan @cookpad_jp

I wanted to try making a pain de campagne (French country style bread) using a banneton...

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
1Banneton (bread-rising mold with concentric ridges)
1Stainless steel bowl

Saved

Steps

1

Combine the bread and cake flour, 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.
4

Round off the dough, cover with plastic wrap, and leave to rest for 20 to 30 minutes.
5

Dust the banneton with about 1/2 tablespoon of joshinko or bread flour using a tea strainer.
6

Deflate the dough and round it off into a smooth ball again. Place the dough seam side up in the flour-dusted banneton, and cover with plastic wrap.
7

Leave the dough to rise at 35°C for 25 to 30 minutes, until it has increased to 1.5 times its original volume (2nd rising). Start preheating the oven, with the baking tray and the stainless steel bowl, to 250°C.
8

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

Score the top of the loaf about 5 mm deep using a moistened knife.
10

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.
11

Lower the oven temperature to 210°C and bake for 20 to 25 minutes. Remove the bowl about 7 minutes into the baking time. If it looks like the loaf is browning too fast, cover with a piece of aluminium foil.
12

Cool the baked loaf on a cooling rack. Store in a plastic bag to prevent it from drying out.
13

This is how it looks when it's sliced. The crust is crispy, the crumb is soft and delicious.
14

I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked fine even when the loaf rose.
15

Please also try my Pain de Campagne with Black Sesame Seeds!
16

My Pain de Campagne with Walnuts and Raisinsis delicious too!