Baking & Recipes : Pain de Campagne (including flour of rye and buckwheat as ingredients)

I had a lot of things to do and I forgot to blog articles about bread I baked last week. I baked also some kinds of bread last weekend, and today I’ll introduce these to you.

Pain de Campagne.

Recently I have baked this kind of bread for several weeks. The  reason is that the process to bake it is very simple and its ingredients is also simple but the taste is so good that I can eat it at breakfast every day.
To let dough dough ferment of the bread, I always take about 20 hours at least. At that time I kept a container in which dough is put at about 10 degrees Celsius.  Keeping it at high degrees makes dough fermented earlier than usual, but it makes also the taste worse. And the amount of yeast should be kept to a minimum as much as possible. To add yeast much makes dough fermented earlier, but it has a bad influence on the taste.

Ingredients of the bread is as follows;

Pre-Ferment
Wheat flour which is suitable for baking various breads(Kyoriki-Ko): 50g
Water: 50g
Dried yeast: 0.25g(A pitch)

Dough
Wheat flour which is suitable for baking French traditional breads(Furansupan-Senyo-Ko): 220g
Rye  flour: 20g
Buckwheat flour: 10g
Water: 160g
Salt: 6g
Dried yeast: 0.25g (A pitch)

How to bake it
“Pre-Fermentation”
1. Mix all ingredients in a small receptacle.
2. Put it into a place kept at 25 degree Celsius about for 12 hours.
3. Keep it in refrigerator till it is needed.

“Main dough”
1. Put All ingredients including pre ferment into “Home Bakery” and kneed them about 2 minutes.
2. Keep dough as it is for 30 minutes to let flour absorb water.
3. Shape dough roundly and put it into a container.
4. Leave it as it is in a place kept at 10 degrees Celsius about for 12 hours.
5. 12 hours later,  check how large it becomes; If it becomes twice larger than before, it is enough to go to the next step.
6. Take dough away and push it lightly. After that shape it roundly again.
7. Leave it to rest for 20 minutes.
8.  Shape it roundly once more. and put dough into a basket(It’s named “Backkorb” in German and “banneton”in French) to ferment it with preventing from being dried for 2 hours at 21 degrees Celsius.
9. Preheat oven at 250 degrees Celsius. At the same time preheat also a plate to bake.
10. Cut the surface of dough straightly, and put it on plate.
11. Bake it at 230 degrees Celsius for 35 minutes.
12. As soon as baking comes to end, put bread away from oven and cool it for 3 hours at least.

I always eat it with some pieces of salami made in Italy(I bought it at COSTCO and it is very delicious!) and with pasting  orange marmalade(It’s homemade!) at breakfast. It tastes very good! If you want to bake it and have time to do, please try it once!

Thank you for your visit here today.

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