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Before you jump to Pain de Campagne Made With Homemade Bread Starter recipe, you may want to read this short interesting healthy tips about Treats that offer You Energy.
Wholesome eating promotes a feeling of well being. We have a tendency to feel way less gross after we increase our intake of nutritious foods and reduce our consumption of unhealthy foods. A bit of pizza does not make you feel as healthy as consuming a fresh green salad. This is usually a problem, however, with regards to eating between goodies. Shopping for goodies can be a struggle because you have a great number of options. There’s nothing like one of these simple healthy foods when you really need an energy-boosting snack food.
One of the most popular treats is low fat yogurt. Sometimes people choose to eat yogurt over a balanced lunch which is not the best idea. As a snack, however, yogurt is one of the best things you can reach for. Along with calcium, it is a good supplier of necessary protein and vitamin B. Yogurt is frequently eaten to help maintain the digestive system considering that it is so easily digestible by the majority of people. Easy hint: choose unsweetened yogurt and add walnuts or flaxseeds. This reduces your sugar intake without reducing the taste of your snack.
A large assortment of easy health snacks is easily accessible. When you make the decision to be healthy, it’s simple to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to pain de campagne made with homemade bread starter recipe. You can cook pain de campagne made with homemade bread starter using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pain de Campagne Made With Homemade Bread Starter:
- Get 160 grams Bread (strong) flour
- You need 40 grams Whole wheat flour
- Use 80 grams Bread starter made with natural yeast
- Get 4 grams Salt
- Use 120 ml or so Water
Steps to make Pain de Campagne Made With Homemade Bread Starter:
- Put all the ingredients in a bowl and knead. When it comes together, round off into a smooth ball, place in a bowl and leave for the 1st proofing.
- When the dough has risen, round it off again and put into a well-floured bread rising mold (a banneton) for the 2nd proofing.
- Take the risen dough out of the banneton, and slash the surface of the dough in a cross pattern or a single slash.
- Bake in a preheated 240°C oven until well browned.
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