French Country Loaf - Pain de Campagne (sort of!)
Join us in this delightful baking adventure as we create an authentic Pain de Campagne, also known as French Country Loaf, without the fuss of maintaining a sourdough starter. In this video, we reveal our "cheat" method using instant sourdough yeast, making the process simpler without compromising on flavor or texture.
Ingredients
- 750 gr type Z wheat flour Caputo
- 250 gr whole wheat grain
- 25 gr Baker's enzyme
- 40 gr malt flour
- 25 gr salt
Instructions
- mix the 750 gr caputo with the 250 gram whole grain wheat flour
- add 25 gram of Baker's enzyme
- add 40 gr of malt flour
- add 25 gr of salt
- mix it dry
- proof your yeast in lukewarm water
- flip and fold 3 times
- wait for 30 minutes in between
- knead it for 15 to 20 minutes until you can see that it's strong
- wait for 15 minutes
- have some oil on our hands not too much just a little bit and on your board and then take it out
- place it in a bowl and cover it up until double in size
- shape your loaves
- add a little bit of olive oil on top of the breads
- let them proof for 30 to 45 minutes
- if you poke the bread then it bounces back but leaves an indentation if it bounces all the way back then it's not ready then you have to wait a little bit longer if you take it too far then the indentation will just stay and it doesn't bounce back that's over proofed
- spray them nicely with water so you create humidity inside
- score them so that you get a nice opening of the bread
- set up the oven with two pizza stones in the bottom running at 230℃ - 446℉
- bake them for 40 minutes
- let them cool down for 10 minutes
- ready to serve