Hi, I am Elise. Today, we’re going to make pain de campagne with bread flour and cake flour -version recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look 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 favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Pain de Campagne with Bread Flour and Cake Flour -Version is something that I have loved my entire life. They are nice and they look wonderful.
To be with this recipe, we must first prepare a few ingredients. You can cook 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:
- Get 100 grams ◆Bread (strong) flour
- Get 100 grams ◆Cake flour
- Make ready 10 grams ◆Sugar
- Get 3 grams ◆Salt
- Take 3 grams ◆Dry yeast
- Get 130 ml ◆Lukewarm water (use cold water in the summer)
- Get 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 is going to wrap this up for this exceptional dish pain de campagne with bread flour and cake flour -version recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
