Pain de Campagne With Lots of Whole Wheat Flour
Pain de Campagne With Lots of Whole Wheat Flour

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, pain de campagne with lots of whole wheat flour. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Pain de Campagne With Lots of Whole Wheat Flour is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Pain de Campagne With Lots of Whole Wheat Flour is something that I have loved my entire life. They are nice and they look wonderful.

Find Pain De Campagne in Kindle Store on Amazon. Pain de campagne (French: "country bread") is a traditional French sourdough bread loaf made with a mix of refined flour, and whole grain wheat and rye flours. The inclusion of rye flour in this bread has its origin in the fact that a small amount of rye was often grown among other wheat in France, and then both were harvested and milled together ().

To begin with this recipe, we must first prepare a few components. You can have pain de campagne with lots of whole wheat flour using 9 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Pain de Campagne With Lots of Whole Wheat Flour:
  1. Make ready 100 grams ◆Bread (strong) flour
  2. Take 100 grams ◆Whole wheat flour (finely milled type)
  3. Make ready 10 grams ◆Sugar
  4. Make ready 3 grams ◆Salt
  5. Make ready 3 grams ◆Dry yeast
  6. Prepare 130 grams ◆Lukewarm water (use cold water in the summer)
  7. Get 1 Joshinko or bread flour
  8. Take 1 Stainless steel bowl
  9. Prepare 1 Banneton (round bread rising bowl)

Handle the hot bowl using protective oven gloves or something. Pain de campagne or country bread is a traditional, rustic bread that is prepared throughout France. It can be found in numerous boulangeries. Most versions of pain de campagne are made with a mixture of white, whole wheat, and rye flour, water, salt, and either baker's yeast or a natural leavening agent.

Steps to make Pain de Campagne With Lots of Whole Wheat Flour:
  1. Combine the bread and whole wheat flours, and sift twice.
  2. Put all the ◆ ingredients in a bread machine, and start the "dough only" program. After 6 to 7 minutes stop the machine, take the dough out into a bowl, and round it off lightly.
  3. Cover with plastic wrap and use your oven's "bread rising" setting to let it proof for 30 to 40 minutes at 35°C, or until it has doubled in volume (1st rising).
  4. After the 1st rising has completed, round off the dough again, cover with plastic and leave to rest for 20 to 30 minutes.
  5. Dust the banneton with joshinko or bread flour using a tea strainer.
  6. Deflate the rested dough, and round it off again so that it has a smooth, taut surface. Put the dough in the banneton seam side up, and cover with plastic wrap.
  7. Let it rise (2nd rising) at 35°C for 25 to 30 minutes, until it has increased to 1.5 times its original size. Preheat the oven, including the baking sheet and the stainless steel bowl, to 250°C.
  8. Cover the banneton with a sheet of kitchen parchment paper, and invert the dough onto the paper.
  9. Slash the top of the loaf with a moistened knife about 5 mm deep.
  10. Take the stainless steel bowl out of the oven, and put the dough, paper and all, on the baking sheet. Invert the bowl over the loaf.
  11. Lower the oven temperature to 210°C and bake for 20 to 25 minutes. Take the bowl off 10 minutes in. If it looks like the top is browning too fast, cover it with aluminum foil.
  12. When the bread is baked, cool it on a rack and then store in a plastic bag to prevent it from drying out.
  13. I used a 24 cm diameter, 8 cm deep stainless steel bowl. This bowl worked fine even when the dough rose up in the oven.
  14. It looks like this when sliced. It's a deeply flavored bread with lots of whole wheat.
  15. I made this version with 100 g each of bread and cake flour, 50 g of whole wheat flour, 162 g of lukewarm water (cold water in the summer), and the same amount of the other ingredients as in the recipe above.

Pain de campagne is the classic French country bread. It's essentially a sourdough, but it's that bit special with a touch of rye and whole wheat. It needs a little patience, but not much effort, and the wonderfully flavorful loaf is most definitely worth it. Pain de campagne ("country bread" in French), also called "French sourdough", is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt.

So that is going to wrap this up for this special food pain de campagne with lots of whole wheat flour recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!