Pain de Campagne is a french style country bread. It is also a sourdough bread. I think it could be nice if I can bake it in bread maker, since I don't have proofing basket yet. It is using the starter that I have. But I didn't expect the bread to be that small. I do think I over proof the bread this time, as the bread is tasted like crumpet. So the step 1 to step 5 are correct. The rest of the steps are depends on many factors, especially the temperature for resting and proofing the bread. One more thing, I forgot to weight the final bread. I think it is around 350g. I will update the recipe when I try it again.
Country Bread (with Bread Maker)
Pain de Campagne (French-style country bread) that kneaded by hand and baked by bread maker.
|Homemade natural yeast for bread (Chinese Edition) ISBN-13: 978-9867139443|
- 135g bread flour (strong white flour)
- 50g wholemeal flour
- 15g rye flour
- 115g starter
- 150g water (room temperature)
- 5g salt
- Mix all the flours.
- Tear the starter into small pieces and mix into the flour mixture.
- Pour the water slowly and mix in together with the flour mixture and turn into a wet dough.
- Kneading the dough.
- After a while, when the dough is not sticking to the table, add the salt slowly and mix into the dough and continue kneading the dough until it is ready.
- Rest the dough during bulk fermentation. For our case, rest it at 26C - 28C for 2 hours and 8 hours in the fridge.
- Dust some flour and shape the dough and rest at 26C - 28C for 2 hours on bread maker bin.
- Dust some flour and shape the dough again and rest at 20C for 8 hours on bread maker bin.
- Put the bread maker bin in bread maker. Turn on the bread maker and select 'baker only' setting for this bread maker.
- Press 'start' button to start the process.
- Stop the bread maker after 45 minutes for this small bread. We think the baking time could be shorter.
The original recipe is not for bread maker. The recipe also has honey (5g). We did not use it. We prefer the bread less sweet. The original recipe also has more bread flour (187g), less rye flour (13g), and less water (115g). The starter (113g) is also different from our. If you want to know when the dough is done, you can try windowpane test. If you want to know when the proofing is ready, you can try poke test.