Pain De Campagne XX

Summary

Ingredients

• 120 g wheat flour, type 550
• 30 g wheat flour, type 1050
• 75 g water
• 4 ½ g salt
• 22 ½ g to be set, (Levain)
• 280 g wheat flour, type 550
• 70 g wheat flour, type 1050
• 265 g water
• 6 ½ g salt

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Instructions

1. If available, French wheat flour T65 can and should be used instead of the flour combination. This has a higher proportion of adhesive, but with the addition of the 1050 one achieves a similar effect.
2. Knead the first 5 ingredients into a firm dough and let mature for approx. 18 hours at room temperature. If you do not have a Levain available and use normal, more liquid sourdough, you should increase the starter weight to 30 g and reduce the amount of water to 70 g.
3. The next day, knead the remaining ingredients WITHOUT the Levain into a soft dough and let rest covered for 30 minutes. Then add the Levain to the dough in small pieces and knead with the food processor until the dough separates from the bowl.
4. Then let the dough rest for 2 hours, folding it 3 times every 40 minutes. Now shape into an elongated loaf and place in a floured proving basket. Cover this with a cloth and place in a plastic bag in the refrigerator to cook for 10-14 hours.
5. Preheat the oven to 250 ° C in good time on the baking day. When the oven is hot, take the loaf out of the fridge, turn it onto a shooter and cut once lengthways. It is best to shoot on a preheated bread baking stone, a tray with baking paper is of course also possible. Steam well, bake at 250 ° C for 5 minutes and then turn the oven down to 210 ° C. Bake for another 40 minutes to the end.
6. The biggest problem with this bread is timing. A suggestion would be:
7. 22: oo prepare the sourdough
8. 16:00 knead the main dough
9. 19:00 the loaf is in the basket and in the refrigerator
10. 8:30 a.m. preheat the oven
11. 09:00 pour in the bread
12. If you start on Friday evening, you have a fresh, French country bread for brunch on Sunday.