Pain De Campagne
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 15 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour, (wheat flour 550 or 405 with wheat erm content)
- 80 g flour, (whole wheat flour)
- 2 teaspoons salt
- 200 g sourdouh (from 100 wheat flour 550 and 100 ml water and 2 tablespoons sourdouh starter), prepared the day before.
- 300 ml water, lukewarm, approx.
Print Recipe
Pin Recipe Instructions
- Mix the flour and salt and make a well in the middle. Put the sourdough in there, gradually add water and mix everything into a more or less liquid dough. Gradually work in the flour, it may be that more water or more flour has to be added depending on the consistency. When everything is mixed (the dough should just not stick anymore) everything is put into a sufficiently large bowl (packed in a large plastic bag) in the refrigerator overnight.
- The next morning the dough should have risen nicely. Take out of the bowl, squeeze everything together once, carefully shape into a ball or elongate, do not knead too hard, just fold a few times so that not too many of the beautiful, large pores disappear. Use just enough flour to prevent the dough from sticking. A sure instinct is required.
- Put the dough in a basket lined with a floured cheesecloth and leave to rise in a warm place for at least 3 hours (even longer) after you`ve been in the fridge. The volume should increase significantly!
- At the end of the walking time, preheat the oven (230 °), dust a pizza brick with flour, put it in and preheat it (for sure 25-30 min.)
- Then turn the body onto the preheated baking stone (the flour is a little browned, nothing sticks and you simply sweep away the remains later). Bake for about 30-35 minutes.
- The Pain de campagne rises unbelievably, looks wonderfully appetizing brown on all sides, has an incredibly delicious, pore-rich crumb and a typical country bread crust that you may know from France. The taste is slightly sour and, in my opinion, hard to beat when it comes to bread of this type.
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