Baking & Recipes : Pain de Campagne

Baking breads is one of my important hobbies on my diary. It makes me fun and calm… There are many troubles and I’m embarrassed about them at my office, but its stresses and strains go far away when I make and form from dough to various kinds of bread.

A photo of Pain de Campagne.

I baked yesterday some kinds of breads. This time I introduce one of them. It is named “Pain de Campagne” and it means “bread of a province” in French. Its ingredients are very simple; wheat, water, yeast, a little molt and salt. Recipe and How to bake is as follows;

(1 loaf: the amount of flour; 300g)
Pre Ferment

Ingredients Detail Quantity Baker’s %
Wheat(Kyoriki-Ko) Suitable for baking ordinary breads 50g About 17%
Water To make pre-ferment 50g About 17%
Dried Yeast It makes the dough swelled and flavors it 0.5g About 0.15%

Dough

Ingredients Detail Quantity Baker’s %
Wheat(Kyoriki-Ko) Suitable for baking ordinary breads 150g 50%
Wheat(France-Pan Senyo-Ko) Suitable for baking breads based on French;Baguette, Boule, Pain de Campagne… 100g About 6.7%
Dried Yeast It makes bread swelled and flavors it 1g About 0.3%
Salt It seasons the bread 6g 2%
Water To make dough 160g About 53%

*Bakers %; It regards the amount of flour as 100%
*Kyoriki-Ko; Many kinds of flour to bake breads are sold in Japan.This time I used a one named “Kameri-Ya”.
*France-Pan Senyo-Ko” They are especially made to bake French breads well. I used a one named “Lys d’or”.

How to bake it
“Make Pre-ferment”
1. Mix all of ingredients.
2. Put the dough into a container and put the rid on it to prevent the dough dried.
3. Keep it at 25 degrees Celsius about for 8 hours.After that put it into a refrigerator till it’s used.

“Make main dough”
1. Put all ingredients(Also Pre-ferment) into the baking machine called “Home Bakery” in Japanese.
2. Knee the ingredients for 3 minutes.
3. Keep it rest for 25 minutes.
4. Take the dough from the machine and formed like a ball.
5. Put the formed dough into a container and rid it to prevent dried.
6. Keep it at 12 degrees Celsius for about 7 hours; till the dough swells twice as large as before.
(It is the first stage of fermentation.)
7. Take the dough out and push it to be free the air included in it.
(Notice: Push the dough gently to avoid wounding it)
8. Form the dough like a ball and put it on the container again.
9. Keep it at 12 degrees Celsius for about 4 hours; till the dough swells twice as large as before again.
10. Take the dough out and push it.
11. Form the dough flat and fold it in three from the top and bottom.
(It is the second stage of fermentation.)
12. Furthermore fold it in three from the left and right.
(Notice: Push the dough gently to avoid wounding it)
13. Give the dough rest for 30 minutes to recover from damage with forming it.
14. Shape the dough; Push it flat again.
15. Fold it from the top and bottom; Let both ends of it touch each other at the center of the dough.
16. Fold it once more with making a scroll with the upper side of it.
(Notice: Shaping with folding both side of the dough just simply brings us a sad result…
Shaping with folding as a scroll is very important to make an edge with cutting on the top of bread.)
17. Shape it as a rugby ball. Preventing it dried, keep it rest till oven is pre-heated at 250 degrees Celsius. Pre-heated the oven, put also a plate to bake bread on it.
(With my oven it needs about 25 minutes.And that time is the final stage of fermentation.)
18. Take the pre-heated plate out from the oven. Put the shaped dough on it.
19. Cut the surface of dough sideways straightly.
20. Bake dough at 250 degree Celsius for 10 minutes with steam.
21. After “20”, remain baking at230 degree for 25 minutes without steam.
22. Take bread out as soon as baking is over. Keep it cool for about a couple of hours.

I ate a slice of it as breakfast. It was very delicious!
Eat it with slices of ham, pieces of cheese and salad containing various vegetables!
Sugar, Butter and other kinds of oil are not included at all. So that it’s good for health.
Perhaps eating with slices toasted for a few minutes has a lot of fun!
I wish that this recipe is helpful and useful for you.

Thank you for your visit here today.

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