Pain De Campagne Style Bread With Bread And Cake Flour Version 3 Recipe by cookpad.japan
Cooking Instructions 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! 1 Combine the bread and cake flour, and sift together twice. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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! 15 Please also try my Pain de Campagne with Black Sesame Seeds! 16 My Pain de Campagne with Walnuts and Raisinsis delicious too! 16 My Pain de Campagne with Walnuts and Raisinsis delicious too! 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