Country Bread - Pain de Campagne

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Authentic Country Bread (Pain de Campagne) with addition of Prefermented Dough (pate fermentee)
From The Taste of Bread by R. Calvel.

Makes 2 loaves


2 loaves, gBaker’s %
Flour(Wheat - 530g, Rye - 30g)560100%
Water38669%
Active Dry Yeast112%
Salt61%
Malt112%
Total974174%

preferment (pate fermentee)

Wheat flour - 250g
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).

mixing

Remove pate fermentee from refrigerator 2 hrs before mixing. Mix pate fermentee with the rest of ingredients, knead for 8 min on second speed

fermentation

1.5 hrs with one stretch & fold.

shaping

Divide and shape oval loaves

proofing

50-60 minutes @ 24°C

baking

Score and bake in a steamed oven at 240°C for 10 minutes
Release the steam, lower the temp to 110°C and bake for 20 min.

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