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Before you jump to Pain de Campagne with Bread Flour and Cake Flour -Version recipe, you may want to read this short interesting healthy tips about Treats that provide You Energy.
Enjoying healthy foods tends to make all the difference in the way we feel. We are likely to feel way less gross when we increase our intake of healthy foods and lower our consumption of unhealthy foods. A little bit of pizza will not make you feel as healthy as eating a fresh green salad. Sometimes it’s difficult to find healthy foods for treats between meals. Shopping for snack foods can be a difficult task because you have so many options. There’s nothing like one of these simple healthy foods when you need an energy-boosting treat.
Certain foods made from whole grains are fantastic for a easy snack. Starting your day with a piece of whole grain toasted bread can give you that added boost you need to get going. Chips and crackers made from whole grains can be great for quick snack foods to eat on the go. Choosing whole grain snacks is always better than eating the refined grains we commonly come across in our grocery stores.
A large selection of easy health snacks is easily obtainable. Deciding to live a healthy way of life can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to pain de campagne with bread flour and cake flour -version recipe. To make pain de campagne with bread flour and cake flour -version you only need 7 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to prepare Pain de Campagne with Bread Flour and Cake Flour -Version:
- Provide 100 grams ◆Bread (strong) flour
- Get 100 grams ◆Cake flour
- Use 10 grams ◆Sugar
- Get 3 grams ◆Salt
- You need 3 grams ◆Dry yeast
- Prepare 130 ml ◆Lukewarm water (use cold water in the summer)
- You need 1 Joshinko or bread flour
Instructions to make Pain de Campagne with Bread Flour and Cake Flour -Version:
- Sift the bread flour and cake flour together twice.
- Put all the ◆ ingredients in the pan of a bread machine, and start the "dough" program. Stop the machine after 6~7 minutes of kneading, take the dough out into a bowl, and lightly round the dough.
- Cover the bowl with plastic wrap, and leave it to rise at 35℃ for 30~40 minutes using the "bread rising" function of your oven. Let the dough rise until it has doubled in size (1st rising). The picture shows the dough after the first rising is complete.
- Reshape the dough after the first rising, cover with plastic wrap, and rest for 20~30 minutes. The picture shows the dough after it has rested.
- Deflate the dough, reshape into a smooth ball, and place it on a baking sheet lined with kitchen parchment paper. Put a glass of hot water on the baking sheet to accelerate the proofing process.
- Leave the dough to rise for the second time at 35℃ for 25~30 minutes, until it it's 1.5 times its original size. The picture shows the dough after the second rising is complete. Preheat the oven to 250℃ with the baking sheet in the oven. (Leave the formed dough on the kitchen parchment paper.)
- Dust the top of the loaf with joshinko or bread flour using a tea strainer. Score the dough 5 mm deep with a wet knife.
- Slide the kitchen parchment paper with the formed dough on it onto the heated baking sheet, lower the oven temperature to 210℃ and bake for 20~25 minutes. If the bread is getting too browned on top, cover with a piece of aluminium foil.
- When the bread is done baking, cool the bread on a cooling rack. Store in a plastic bag when cool to prevent it from drying out.
- It looks like this when sliced. It has a hard crispy crust and a soft inside.
- The bread is delicious used for pizza toast!
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