Pain De Campagne With Chocolate, Cranberries,And Yuzu Peel Recipe by cookpad.japan
Cooking Instructions 1 Take the starter out of the refrigerator, and bring it to room temperature. Chop up the chocolate and yuzu peel finely, and combine with the cranberries. 2 Sift the flours into a bowl, and mix with the salt, sugar, and starter. 3 Mix together roughly with a pastry scraper, then add the body-temperature water little by little while kneading. 4 When the dough comes together, take it out onto a kneading board and knead until smooth. 5 Put on the additions, and knead them in. Alternatively you can put the additions on top of the formed loaf later; whichever works best for you. 6 Form a ball with the dough so that none of the additions are on the surface, and leave for the 1st rising. 7 Cover the bowl tightly with plastic wrap, and leave in a warm room until it had doubled or tripled in size. Take the dough out of the bowl and punch it down to deflate. 8 Round off the dough again, and leave to rest for 20 minutes. 9 Spread out the dough again to deflate it, and round it off again with a smooth, taut surface. 10 Place the ball of dough gently in a well floured banneton (bread rising bowl) with the seam side facing up, and start the 2nd rise. 11 When the dough has increased to 1.5 to 2 times its original volume, take it out of the banneton and slash the top of the loaf. 12 Preheat the oven with the baking sheet inside to 250°C. Lower the heat to 220°C, and bake the loaf for about 18 minutes. I used a steam oven. 13 Lower the temperature to 210°C, and bake for another 10 minutes to finish. If it looks like it's getting burned on top, cover with a piece of aluminum foil. 14 The loaf is baked. I put the additions on the top this time. 15 This is how it looks sliced. The red cranberries and the yellow peel contrast beautifully with the brown bread. 1 Take the starter out of the refrigerator, and bring it to room temperature. Chop up the chocolate and yuzu peel finely, and combine with the cranberries. 1 Take the starter out of the refrigerator, and bring it to room temperature. Chop up the chocolate and yuzu peel finely, and combine with the cranberries. 2 Sift the flours into a bowl, and mix with the salt, sugar, and starter. 2 Sift the flours into a bowl, and mix with the salt, sugar, and starter. 3 Mix together roughly with a pastry scraper, then add the body-temperature water little by little while kneading. 3 Mix together roughly with a pastry scraper, then add the body-temperature water little by little while kneading. 4 When the dough comes together, take it out onto a kneading board and knead until smooth. 4 When the dough comes together, take it out onto a kneading board and knead until smooth. 5 Put on the additions, and knead them in. Alternatively you can put the additions on top of the formed loaf later; whichever works best for you. 5 Put on the additions, and knead them in. Alternatively you can put the additions on top of the formed loaf later; whichever works best for you. 6 Form a ball with the dough so that none of the additions are on the surface, and leave for the 1st rising. 6 Form a ball with the dough so that none of the additions are on the surface, and leave for the 1st rising. 7 Cover the bowl tightly with plastic wrap, and leave in a warm room until it had doubled or tripled in size. Take the dough out of the bowl and punch it down to deflate. 7 Cover the bowl tightly with plastic wrap, and leave in a warm room until it had doubled or tripled in size. Take the dough out of the bowl and punch it down to deflate. 8 Round off the dough again, and leave to rest for 20 minutes. 8 Round off the dough again, and leave to rest for 20 minutes. 9 Spread out the dough again to deflate it, and round it off again with a smooth, taut surface. 9 Spread out the dough again to deflate it, and round it off again with a smooth, taut surface. 10 Place the ball of dough gently in a well floured banneton (bread rising bowl) with the seam side facing up, and start the 2nd rise. 10 Place the ball of dough gently in a well floured banneton (bread rising bowl) with the seam side facing up, and start the 2nd rise. 11 When the dough has increased to 1.5 to 2 times its original volume, take it out of the banneton and slash the top of the loaf. 11 When the dough has increased to 1.5 to 2 times its original volume, take it out of the banneton and slash the top of the loaf. 12 Preheat the oven with the baking sheet inside to 250°C. Lower the heat to 220°C, and bake the loaf for about 18 minutes. I used a steam oven. 12 Preheat the oven with the baking sheet inside to 250°C. Lower the heat to 220°C, and bake the loaf for about 18 minutes. I used a steam oven. 13 Lower the temperature to 210°C, and bake for another 10 minutes to finish. If it looks like it's getting burned on top, cover with a piece of aluminum foil. 13 Lower the temperature to 210°C, and bake for another 10 minutes to finish. If it looks like it's getting burned on top, cover with a piece of aluminum foil. 14 The loaf is baked. I put the additions on the top this time. 14 The loaf is baked. I put the additions on the top this time. 15 This is how it looks sliced. The red cranberries and the yellow peel contrast beautifully with the brown bread. 15 This is how it looks sliced. The red cranberries and the yellow peel contrast beautifully with the brown bread. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Italian chicken sausage and pasta buffalo chicken meatballs Soft and thick snickerdoodles Hollandaise blender method shocks nacho bake Italian chicken sausage and pasta buffalo chicken meatballs Soft and thick snickerdoodles Hollandaise blender method shocks nacho bake Easy to Drink! Banana and Komatsuna Smoothie Mayonnaise Bacon Cheese Bread in a Bread Maker Blueberry Bagels Meatloaf Cheesy Chicken Noodle Casserole Meatloaf Cheesy Chicken Noodle Casserole Armaretto Chocolate Strawberry Whips` ChoriQueso (Queso Fundido) Jello Balls Easy to Drink! Banana and Komatsuna Smoothie Mayonnaise Bacon Cheese Bread in a Bread Maker Blueberry Bagels Meatloaf Cheesy Chicken Noodle Casserole Meatloaf Cheesy Chicken Noodle Casserole Armaretto Chocolate Strawberry Whips` ChoriQueso (Queso Fundido) Jello Balls