Hi, I am Joana. Today, we’re going to prepare pain de campagne with bread flour and cake flour -version recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Pain de Campagne with Bread Flour and Cake Flour -Version Recipe
Pain de Campagne with Bread Flour and Cake Flour -Version is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Pain de Campagne with Bread Flour and Cake Flour -Version is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have pain de campagne with bread flour and cake flour -version using 7 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Pain de Campagne with Bread Flour and Cake Flour -Version:
- Take 100 grams ◆Bread (strong) flour
- Take 100 grams ◆Cake flour
- Prepare 10 grams ◆Sugar
- Make ready 3 grams ◆Salt
- Make ready 3 grams ◆Dry yeast
- Prepare 130 ml ◆Lukewarm water (use cold water in the summer)
- Make ready 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 orial 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!
So that’s going to wrap it up for this special dish pain de campagne with bread flour and cake flour -version recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
