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Before you jump to Pain de Campagne with Crème de Marron recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Choosing to eat healthily offers many benefits and is becoming a more popular way of living. There are a lot of health conditions linked with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. Everywhere you look, people are encouraging you to live a healthier lifestyle but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. It is likely that a lot of people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, individuals can change their eating habits for the better by making a few small changes.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping because you probably choose many items out of habit. For example, if you eat cereal for your breakfast, do you ever check to see what the sugar and salt content is before getting it? Eating a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to improve the flavor and now you have a breakfast that can be a normal part of your new healthy eating regimen.
Obviously, it’s not difficult to start incorporating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to pain de campagne with crème de marron recipe. You can have pain de campagne with crème de marron using 6 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Pain de Campagne with Crème de Marron:
- Use 250 grams All-purpose flour
- Use 4 grams Natural salt
- You need 20 grams Raw cane sugar
- You need 150 grams Milk
- Prepare 100 grams Homemade bread starter (using a soft starter)
- Use 100 grams ＊ Crème de marron (See
Instructions to make Pain de Campagne with Crème de Marron:
- Combine the flour, salt and sugar in a bowl, add the starter, then mix in a cutting motion and pour in the milk.
- After the dough is kneaded to an even texture, smooth out the surface and let it rise.
- Once it has risen about 80%, punch it down, then let it continue to rise.
- Remove the dough after it doubles or triples in size, punch it down, then form it into a ball and let it rest for 20 minutes.
- After letting it sit, remove the dough, spread it flat while pressing out the air, fold in the crème de marron in 2-3 batches, and roll into a ball.
- Dust a banneton with flour, place the dough from Step 5 inside, and leave it to prove after wrapping it in plastic to prevent drying.
- When the dough rises double in size, carefully remove it from the banneton, then slash the top using your favorite pattern.
- Preheat the oven to 250℃, place the dough from Step 7 in the oven, then reduce the heat to 210℃ and bake for 20-30 minutes. Lay a sheet of aluminum foil over the top if it looks like it will burn.
- Here it is out of the oven.
- And here it is sliced.
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