Alberto`s Pain De Campagne
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g wheat flour, type 405
- 300 g water
- 15 g yeast, fresh
- 420 g wheat flour, type 550
- 150 g water, lukewarm
- 12 g yeast, fresh
- 15 g sea salt, fine
Print Recipe
Pin Recipe Instructions
- Mix the first 3 ingredients together well. The consistency is similar to a waffle batter. Cover with a damp cloth and place a flat plate on top. Now let everything rise to room temperature for at least 2.5 or 3 days. In the end, the dough is considerably more fluid and smells strongly of ferment. Knead the last 4 ingredients together with the pre-dough for at least 15 minutes. Grease a bowl well with a little oil, add the dough and cover it and let it rest for about 2.5 - 3 hours. Let the dough fall on a floured surface, flour everything well, gently and carefully defol by pressing gently, shape an oval loaf and place it in the well-floured proving basket and cover with a cloth and let rise for another 30-45 minutes. Now preheat the oven to 250 °. In time you notice how the dough grows beautifully. Tip the dough over on a baking tray, steam the oven and slide in the tray. After 15 minutes, reduce the temperature to 200 ° and bake the bread for another 20 minutes. Swath twice in the first 5 minutes.
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