Easy Pain de Campagne (Country loaf)　No kneading
Easy Pain de Campagne (Country loaf)　No kneading

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, easy pain de campagne (country loaf)　no kneading. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Easy Pain de Campagne (Country loaf) No kneading instructions. Put the dry ingredients with * in a bowl and mix. Pain de campagne is the classic French country bread.

Easy Pain de Campagne (Country loaf)　No kneading is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Easy Pain de Campagne (Country loaf)　No kneading is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook easy pain de campagne (country loaf)　no kneading using 19 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make Easy Pain de Campagne (Country loaf)　No kneading:
  1. Take 【18 cm, 7 inches (20 cm, 8 inches)】
  2. Get 85 g (168 g) strong flour *
  3. Make ready 28 g (57 g) plain flour *
  4. Get 12 g (25 g) wholemeal flour *
  5. Prepare 0.7-1 g malt powder* or 2 g or 1/2 tsp (4g or 1tsp) sugar. If you do not have malt powder, use sugar. Malt powder will give the bread a nice favour.)
  6. Prepare 2 g or 1/2 tsp (4g or 1tsp) salt *
  7. Prepare 1 g or 1/4 tsp (2g or 1/2 tsp) dry yeast *
  8. Prepare 84 g (168 g) lukewarm water
  9. Take room temperature butter or vegetable oil
  10. Prepare 【If you use a 100% hydration starter dough instead of dry yeat】
  11. Take 85 g (168 g) - (starter dough/2) =strong flour
  12. Take 84 g (168 g) - (starter dough/2) =lukewarm water
  13. Take For instance, if you use 80g of starter dough, you need 85-(80/2)=45g of strong flour and 84-(80/2)=44g of water
  14. Get 【Option ideas】
  15. Prepare Fig or raisins and walnuts or any nuts or seeds
  16. Get grated cheese
  17. Make ready fresh herbs (parsley, basil and oregano etc) with crushed garlic
  18. Get caramelized onions
  19. Get chopped olives

I make it every week and keep enough around to last until I bake again. 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 (). This easy Dutch Oven Pain de Campagne integrates two of my favorite bread-baking techniques - the BBA method, as outlined in the Bread Baker's Apprentice by Peter Reinhart, and the Forkish process, as presented in Flour, Water, Salt, Yeast by Ken Forkish.

Steps to make Easy Pain de Campagne (Country loaf)　No kneading:
  1. Put the dry ingredients with * in a bowl and mix.
  2. Pour the lukewarm water and mix well and leave 30 mins for the flour to hydrate. (1st)
  3. If you use 80g of 100% hydration dough starter which was started from raisins, add sourdough and add water first. I added 85-(80/2)=45g of strong flour and 84-(80/2)=44g of water. The rest of the ingredients remain the same. The recipe of the raisin dough starter is at https://cookpad.com/uk/recipes/13322647 I prefer this raisin starter to sourdough as it is much milder and no sour tastes and can use any bread recipes without giving a distinctive sour taste to the bread.
  4. After 30 mins, mix several times with spatula and leave 30 mins again. (2nd)
  5. Mix several times again and leave 30 mins. At this stage, the dough should have become stretchy. If not, you could pick up the dough and keep hold in the air to stretch the dough several times (the dough will drop so that it stretch) to help gluten to form. (3rd)
  6. Mix again a couple of times. Leave it for 40-60 mins to ferment until it becomes twice. After having become twice in size, take out the dough and punch it down. (1st fermentation)
  7. Add options if you wish.
  8. Hold tiwce. First, hold 1/3 and the other 1/3.
  9. Fold both sides down and make it round like below. Leave 10-15 mins to rest in a warm place.
  10. Punch down after 10-15mins.
  11. Again, fold twice. First, hold 1/3 and the other 1/3.
  12. Fold both sides down and make it round like below.
  13. Dust flour on to the basket or bowls lined with floured tea towels. Please dust flour well.
  14. Put the dough and allow it 40-60 mins till it expands twice with a dump clothe over. You could leave the dough at this stage till morning in the fridge here and bake in the morning.
  15. Start to preheat the oven and a cast iron pot with the lid at 250℃.
  16. Check the fermentation.
  17. If the fermentation is OK, put parchment paper over the basket and put a cutting board and turn them over.
  18. Remove the basket and score the top of the loaf with a sharp knife.
  19. Put soft butter in a parchment paper (or oil in a small bottle with a dropper) and put thin butter in the cut which will help to crack nicely.
  20. Put the dough in a cast-iron pot and spray around the dough. Then, put the lid on. If you do not use a cast iron pot, pour hot water in the pan and leave in the bottom of the oven and spry the dough and around the dough. The steam will make the bread crispy.
  21. Reduce the temperature from 250℃ to 230℃ and bake it at 230 ℃ for about 10-15 mins with a lid and without a lid for 10-15 mins till golden brown.
  22. Take out the dough and cool on a rack before slicing.

The resulting loaf is baked in a ceramic Dutch Oven to produce a delightfully crispy crust and an airy, but not too open, crumb. Pain de Campagne - Country French Bread Pain de Campagne - Country French Bread.. Pain de campagne, or "country bread", is rustic bread baked throughout all regions of French. There really is no one correct way to make a Pain de campagne loaf; the formulas are as varied as are the traditions of shaping the loaves. Pain de campagne can be made with a natural leaven or with baker's yeast.

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