PAIN DE CAMPAGNE RECIPES

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SOURDOUGH PAIN DE CAMPAGNE – BREADTOPIA

Sourdough Pain de Campagne – Breadtopia image

Enjoy this traditional French country sourdough loaf with a lovely blend of red fife, rye and bread flours. The recipe is easy to follow, employs best practices from some of our bread experiments here at Breadtopia, and the hydration is manageable, helping even beginners shape the dough with ease and achieve a nice crumb.

Provided by Melissa Johnson

Total Time 2 hours 5 minutes

Prep Time 1 hours 30 minutes

Cook Time 35 minutes

Yield 1 loaf

Number Of Ingredients 6

Ingredients

300g bread flour (2 1/4 cups)
80g home-milled red fife wheat berries or whole grain red fife wheat flour (1/2 cup + 1 Tbsp)
20g home-milled rye berries or whole grain rye flour (2 1/2 Tbsp)
310g water (1 1/3 cups)
80g sourdough starter (1/4 cup)
8g salt (1 1/2 tsp)

Steps:

Autolyse
Mix the flours and water until incorporated. Cover and set aside 30-90 minutes (see notes).
Adding Starter and Salt
Sprinkle about half the salt on your dough, fold the dough over itself and then sprinkle the other half of the salt on the dough. Finally, fold the dough again and add your starter to the top and around the dough.
Work the salt and starter into the dough with both hands by gently pressing, stretching and squeezing. Pause if the dough starts to tear. Cover when finished.
Gluten Development and Bulk Fermentation
Let the dough rest 20-30 minutes after mixing in the starter and salt.
Then perform at intervals of 30-60 minutes: 1 round of coil folding, 1 lamination, and 2-3 more rounds of coil folding. (See videos of coil folding and lamination after the recipe instructions.) The dough should begin to feel bubbly and crackly by the final coil fold. If you prefer traditional stretching and folding, that will work too. However, if you are going to laminate the dough as suggested, do it relatively early in the process.
From the point of mixing in salt and starter, my gluten development was spread over 4 hours, and the dough only fermented for an additional 40 minutes after the last coil fold. My kitchen temperature was in the high 70s, though, and depending on your starter strength and room temperature, you may need more or less time.
Preshape, Bench Rest and Shaping
Using wet fingers or a dough scraper, remove your dough from the bowl and onto a lightly floured counter.
Shape the dough into a ball, cover and let rest about 25 minutes.
Lightly flour your proofing basket.
Flour and flip over your relaxed dough, and then shape it into a batard or boule (or oblong batard).
Place the dough in your proofing basket seam-side up.
Final Proof
Numerous proofing strategies are valid. For this loaf, I proofed at room temperature for 45 minutes, and then in the refrigerator for 9 hours.
Baking
Preheat your oven and baking vessel to 500F for 30 minutes.
Flip your dough from the proofing basket onto parchment paper (or directly into your hot baking vessel). Score the top of the dough, and lift the parchment into the baking vessel.
Bake for
20 minutes at 500F covered
8-10 minutes at 450F covered
5-10 minutes at 450F uncovered
The internal temperature of your finished bread should be over 205F.

PAIN DE CAMPAGNE | KING ARTHUR BAKING

Cover the Dutch ovens with their lids and place them in the oven. Immediately reduce the oven temperature to 450°F and bake the covered loaves for 20 minutes. Remove the lids from the Dutch ovens and bake the loaves for 20 to 25 minutes uncovered, until they're a deep golden brown.
From kingarthurbaking.com

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PAIN DE CAMPAGNE - COUNTRY FRENCH BREAD RECIPE | ALLRECIPES

Apr 04, 2019 · Directions Step 1 To make the sponge, whisk the 1/2 teaspoon yeast in 1/2 cup warm water. Stir in the whole wheat flour until the... Step 2 When the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma. Scrape the poolish into a bowl... Step 3 Transfer the dough to a floured work ...
From allrecipes.com

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PAIN DE CAMPAGNE RECIPE (COUNTRY BREAD) - RAYMOND BLANC OBE

22g fresh yeast, crumbled 680ml cold water Cooking Method Step 1 A day ahead, mix all the ingredients in a medium bowl. Cover the bowl with cling film and leave to ferment overnight, i.e. about 12 hours at room temperature. (Note the water must be cold, directly from the tap, since you are going to work the dough, which will warm it.
From raymondblanc.com

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33 EASY AND TASTY PAIN DE CAMPAGNE RECIPES BY HOME COOKS ...

Pain de Campagne -- Rustic Bread Malt pow der • All-purpose flour (Lys d'Or brand) • Graham flour • Rye Flour (whole grain if possible) • Salt • Sugar • Lukewarm water, around 40 ? • Dry yeast 1 serving cookpad.japan Pain de Campagne Made With Homemade Bread Starter
From cookpad.com

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PAIN DE CAMPAGNE - FRENCH COUNTRY BREAD - CAROLINE'S COOKING

Aug 10, 2020 · Morning day 3: Preheat the oven with a Dutch oven in it. Take the bread dough from the fridge and ease it away from the sides gently. Once the oven comes to temperature, slash the top of the dough, and carefully use the sides of the parchment to lower it... Bake part of the time covered, part open, ...
From carolinescooking.com

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PAIN DE CAMPAGNE RECIPE (SOURDOUGH) - THE BREAD SHE BAKES

Jun 13, 2013 · How to make pain de campagne Day 1 (7am) - Refresh your sourdough starter In a medium bowl, combine all sourdough ingredients, cover with a lid and keep at room temperature until the next day. Day 2 (7am) - Prepare the main dough Combine all main dough ingredients and knead for about 10 mins.
From thebreadshebakes.com

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33 EASY AND TASTY PAIN DE CAMPAGNE RECIPES BY HOME COOKS ...

Pain de campagne recipes (33) Easy Pain de Campagne (Country loaf) No kneading strong flour * • plain flour * • wholemeal flour * • malt powder* or 2 g or 1/2 tsp (4g or 1tsp) sugar.
From cookpad.com

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AUTHENTIC PAIN DE CAMPAGNE RECIPE (RYE SOURDOUGH BREAD)

Sep 30, 2021 · Pain de campagne is one of the most popular breads to leave France. It’s often re-created but not usually, that well in the supermarkets! This recipe should hope to end any negative thoughts about this bread, it is truly a fantastic bread.
From busbysbakery.com

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PAIN DE CAMPAGNE RECIPE (SOURDOUGH) - THE BREAD SHE BAKES

Jun 13, 2013 · Pain de campagne Pain de campagne sourdough bread baking. I found a way to conveniently fit pain de campagne recipe into my daily routine. Although it takes about forty hours to prepare and bake the bread, the actual active working time spent on the loaf is no more than an hour.
From thebreadshebakes.com

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EASY DUTCH OVEN PAIN DE CAMPAGNE - BREAD EXPERIENCE

Dec 28, 2017 · This easy Dutch Oven Pain de Campagne integrates two of my favorite bread-baking techniques – the BBA method, as outlined in the Bread Baker’s Apprentice by Peter Reinhart, and the Forkish process, as presented in Flour, Water, Salt, Yeast by Ken Forkish.. The resulting loaf is baked in a ceramic Dutch Oven to produce a delightfully crispy crust and an airy, but not too open, crumb.
From breadexperience.com

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PAIN DE CAMPAGNE – LOVINGHOMEMADE

Feb 05, 2014 · Pain de Campagne The original recipe makes two loaves but I worked out the amounts needed to use the amount of starter I ended up with, which very usefully turned out to be exactly 300g. I made one large loaf and these are the amounts I used:
From lovinghomemade.com

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BREAD BY THE HOUR — PAIN DE CAMPAGNE

Jul 27, 2020 · Check out my new Pain de Campagne Recipe! For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website. Here’s what you’ll need… Ingredients. 22 Ounces (2 ¾ Cups) Water
From breadbythehour.tumblr.com

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BREAD BAKER'S APPRENTICE CHALLENGE: PAIN DE CAMPAGNE ...

Jun 15, 2010 · So the bread this week is Pain de Campagne. It’s a French bread and the dough is similar to the Baguette dough we’ve already seen, but it includes a small amount of whole grain flour. I used whole wheat since that’s what I had on hand, but whole rye flour is another option.
From pinchmysalt.com

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COUNTRY LOAF (PAIN DE CAMPAGNE) - THE WASHINGTON POST

Sep 10, 2014 · Country Loaf (Pain de Campagne) Resize Text. Print Article. Comments. Search all recipes by ingredient or name; Features. Fast Gluten-Free Healthy Kid-Friendly Meatless Slow Cooker
From washingtonpost.com

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??????!??????????????? | PAIN DE CAMPAGNE RECIPE - YOUTUBE

From m.youtube.com

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JULIA CHILD'S PAIN DE MIE - MASTERCOOK

Aug 30, 2019 · Ingredients. 3 1/2 cups (1 lb) all-purpose flour (measure by scooping measuring cups into flour and sweeping off excess) 2 tsp salt. 1 package (0.25 oz or 2 1/4 tsp) active dry yeast, dissolved in 3 T warm water (~105 degrees F) 1 1/3 cups milk. 1/4 cup (1/2 stick) cold butter.
From mastercook.com

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PAIN DE CAMPAGNE (COUNTRY LOAF) - FOOD | DRINK | RECIPES

Pain de campagne (Country loaf) This loaf is made using a poolish, a yeasted pre-fermentation similar to a sourdough starter that’s classically used in French breadmaking. The grains and slow proving create a complex flavour and chewy crust. Preparation time: 20 minutes, plus overnight proving, resting and rising.
From waitrose.com

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PAIN DE CAMPAGNE | THE FRESH LOAF

Apr 22, 2014 · This is my version of Pain de Campagne. It took three attempts before I was satisfied with the result. The first two loaves were too sour for my liking. It was only when Josh suggested that I use more starter in my levain build, instead of less, that I finally got the result I wanted. :)Levain50g mature whole wheat starter100g water100g whole wheat flourAllow to peak.
From thefreshloaf.com

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PAIN DE CAMPAGNE - DAYNEW.NET

Dec 29, 2021 · Oct 20, 2011 · Pain de campagne, or “country bread”, is rustic bread baked throughout all regions of French. There really is no one correct way to make a Pain de campagne loaf; the formulas are as varied as are the traditions of shaping the loaves. Pain de campagne can be made with a natural leaven or with baker’s yeast.
From daynew.net

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