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Before you jump to Super Simple Pain de Campagne recipe, you may want to read this short interesting healthy tips about Wholesome Power Goodies.
Wholesome eating promotes a feeling of wellness. When we eat more healthy foods and a lesser amount of of the unhealthy ones we generally feel much better. Eating fresh vegetables helps you feel better than eating a piece of pizza. Sometimes it’s hard to find healthier foods for snacks between meals. Finding snack foods that really help us feel better and boost our stamina often involves lots of shopping and meticulous reading of labels. Here are some healthy snacks that can be used when you need an instant pick me up.
If you’re not sensitive to nuts, try having some almonds! Almonds have a multitude of health benefits and are an excellent choice when you need a shot of energy. Almonds are a natural way to obtain B vitamins together with other vitamins and minerals. They do, however, come with tryptophan-the same enzyme which makes you tired after eating turkey. Regarding almonds, however, they wont allow you to yearn for a nap. Instead they will just help your muscles and digestive tract relax while also helping you feel less burned out. Almonds often give you a general increased a feeling of well-being.
You will find lots of healthy treats you can choose that do not involve a lot of preparation or searching. Being healthier doesnt really need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got benefit from reading it, now let’s go back to super simple pain de campagne recipe. To cook super simple pain de campagne you need 5 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Super Simple Pain de Campagne:
- Get 200 grams Semi-strong or all-purpose bread flour (Lys d'Or brand recommended)
- Get 3 grams Dry yeast
- Prepare 6 grams Sugar
- Prepare 4 grams Salt
- Take 130 grams Water
Instructions to make Super Simple Pain de Campagne:
- Knead in your bread maker for 7 to 8 minutes.
- Allow the dough to rise to twice its size at 30 ℃ (1st rising).
- Deflate the dough lightly, round it off again, and let it rest for 30 minutes.
- Round off the dough into a ball with a smooth surface again, and place it in a floured banetton (ridged bread-rising mold) with the seam side up. Allow to rise again (2nd rising) for 15 - 20 minutes at 36℃.
- Transfer the dough to a sheet of kitchen parchment paper, and slash the top in a crisscross pattern. Preheat the oven along with a stainless steel bowl and the baking sheet to 250°C.
- Place the kitchen parchment paper with the dough on the heated baking sheet, and invert the heated bowl over the dough. Lower the heat to 210℃ and bake for 25 minutes. Remove the bowl 10 minutes after the start of baking.
- And it's complete.
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