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Before you jump to Whole Wheat Pain de Campagne recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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We hope you got insight from reading it, now let’s go back to whole wheat pain de campagne recipe. You can cook whole wheat pain de campagne using 9 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to cook Whole Wheat Pain de Campagne:
- Provide 200 grams ◆Bread (strong) flour - Lys d'Or brand recommended
- Use 50 grams ◆Whole wheat flour (finely milled type)
- Prepare 10 grams ◆Sugar
- You need 3 grams ◆Salt
- Use 3 grams ◆Dry yeast
- Take 162 grams ◆Lukewarm water (use cold water in the summer)
- Take 1 Joshinko or bread flour
- Prepare 1 Stainless steel bowl
- You need 1 Banneton (round bread rising bowl)
Instructions to make Whole Wheat Pain de Campagne:
- Combine the bread flour (Lys d'Or flour) and whole wheat flour, and sift twice.
- Put the ◆ ingredients in a bread machine, and start the "dough only" program. After 6 to 7 minutes stop the machine, take the dough out into a bowl, and round off lightly.
- Cover the bowl with plastic wrap and use your oven's "bread-rising" setting to let it proof at 35°C for 30 to 40 minutes until doubled in volume (1st rising).
- After the 1st rising is done, round off the dough again, cover with plastic wrap, and leave to rest for 20 to 30 minutes.
- Dust a banneton (round bread rising bowl) with 1/2 tablespoon of joshinko or bread flour using a tea strainer.
- Deflate the rested dough, and round it off so it has a smooth, taut surface. Place it in the floured banneton with the seam side facing up, and cover with plastic wrap again.
- Leave it to rise again at 35°C for 25 to 30 minutes until it has increased to 1.5 times its original size (2nd rising). Preheat the oven, including the oven tray and stainless steel bowl, to 250°C.
- Cover the banneton with a sheet of kitchen parchment paper and invert the dough onto the paper.
- Slash the top of the loaf 5 mm deep with a moistened knife.
- Take the stainless steel bowl out, place the dough, paper and all, onto the oven tray, and invert the bowl over the loaf.
- Lower the oven temperature to 210 °C and bake for 20 to 25 minutes. Take the bowl off 10 minutes in. If it looks like the top of the loaf is browning too fast, cover it with a piece of aluminium foil.
- When the bread has finished baking, leave it to cool a bit on a cooling rack, then store in a plastic bag to prevent it from drying out.
- I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked fine even when the dough puffed up.
- It looks like this when sliced. It has a nice color and looks delicious.
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