Country Bread - Pain de Campagne
Authentic Country Bread (Pain de Campagne) with addition of Prefermented Dough (pate fermentee)
From The Taste of Bread by R. Calvel.
Makes 2 loaves
Water - 190g
Yeast - 4g
Salt - 3g.
Mix, knead briefly and ferment for 1 hr, refrigerate for 12-16 hrs. Alternatively use "old dough" from previous batch(1-2 days old).
Release the steam, lower the temp to 110°C and bake for 20 min.
From The Taste of Bread by R. Calvel.
Makes 2 loaves
| 2 loaves, g | Baker’s % | |
| Flour(Wheat - 530g, Rye - 30g) | 560 | 100% |
| Water | 386 | 69% |
| Active Dry Yeast | 11 | 2% |
| Salt | 6 | 1% |
| Malt | 11 | 2% |
| Total | 974 | 174% |
preferment (pate fermentee)
Wheat flour - 250gWater - 190g
Yeast - 4g
Salt - 3g.
Mix, knead briefly and ferment for 1 hr, refrigerate for 12-16 hrs. Alternatively use "old dough" from previous batch(1-2 days old).
mixing
Remove pate fermentee from refrigerator 2 hrs before mixing. Mix pate fermentee with the rest of ingredients, knead for 8 min on second speedfermentation
1.5 hrs with one stretch & fold.shaping
Divide and shape oval loavesproofing
50-60 minutes @ 24°Cbaking
Score and bake in a steamed oven at 240°C for 10 minutesRelease the steam, lower the temp to 110°C and bake for 20 min.
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