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We hope you got insight from reading it, now let’s go back to red wine pain de campagne recipe. To make red wine pain de campagne you need 7 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Red Wine Pain de Campagne:
- Get 125 grams Bread (strong) flour
- Take 125 grams Cake flour
- Get 63 grams Whole wheat bread (strong) flour
- Get 4 grams Salt
- Use 3 grams Dry yeast
- You need 100 grams ❤Red wine
- You need 110 grams ❤Water
Steps to make Red Wine Pain de Campagne:
- Warm up the ❤ liquids to about body temperature. Put all the ingredients including the dry yeast in a bread machine and start the kneading program. Take the dough out after 6 minutes.
- Round off the dough, put it in a bowl, and leave it for the 1st rising Let it rise in a 30°C oven for 60 minutes.
- When the dough has doubled in volume, and a finger poked into it leaves a hole that doesn't fill in, the dough has risen enough.
- Bash the dough lightly with your palms to deflate it, round it off again and place it seam side down. Cover with plastic wrap and a tightly wrung out moistened kitchen towel, and let it rest for 20 minutes.
- While the dough rests, dust the banneton with bread flour using a tea strainer.
- After the dough has rested, slap it lightly again to deflate, round it off again and put it in the banneton seam side up.
- Time for the 2nd rising Use your oven's bread-rising setting at 30°C for 50 minutes When the dough is done proofing, preheat the oven to 240°C.
- Very gently invert the risen dough in the banneton onto a parchment paper lined baking tray. Slash the top.
- Turn the down the oven temperature from 240°C to 220°C, and bake the bread for 22 minutes. Done!
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