Pain de Campagne (with photo)

[JuliaBalbilla]

Name of Recipe:  Pain de Campagne
This has 3 risings, but you can omit the initial one in the  .

Makes 1 large loaf

Ingredients:
1½ teaspoons easy-blend yeast
370g milk
1½ teaspoons sugar
25 g butter
300 g French bread flour or strong, plain bread flour
150 g spelt flour
50 g rye flour
1 teaspoon salt

Preparation:
Add the yeast, milk sugar and butter to the  .
Mix for 2 minutes / Temp. 37° / Speed 1.
Add the remaining ingredients in the order given above.
4 minutes / Knead
Leave in the   until the dough has rested and is touching the lid.
12 seconds / Knead
Tip the   upside down on a lightly floured surface .
Loosen the blades by undoing the blade unit at the base. The weight of the blades will help the dough to drop out of the bowl onto the surface.
Pull any remaining bits of dough off the blades and out of  .
Shape into a ball, place in an oiled bowl and cover with cling-film or a shower cap.
Leave until the dough has almost doubled in size (about an hour).
Knock the dough back and place, seam side uppermost, in a lightly oiled, well floured banneton basket.
Leave in a warm place, covered with cling-film or shower cap until double its size.
Pre-heat the oven to 220° C (425° F - gas 7) - if you wish for a crispy crust, place a bowl of water in the oven at this time.
Grease a baking sheet or line it with Bake-O-Glide – you can also use a pre-heated baking stone, dusted with semolina, in which case you will need a peel to transfer the bread.
When the dough has risen, place the baking sheet, upside down, on top of the banneton basket.
Quickly, but carefully, flip the whole thing over so that the dough is now on the baking tray.
Place in the oven immediately and allow to bake for 15 minutes.
Reduce the temperature to 190° C (375° F - gas 5) and bake for a further 20-25 minutes until the bread sounds hollow when tapped.

Tips/Hints:  From what I can establish, the best combination of flours to use for flouring the banneton is half rice flour or semolina and half ordinary plain flour.  I always oil the banneton before flouring and line it with a hair net (helps the dough to be easily released from the basket).  This can also be baked in a 1kg loaf tin.

Origin:  Can’t remember!
  
Photo:  For a larger image see:  http://www.flickr.com/photos/34648965@N03/5957968444/in/set-72157622788024520

[bluesed]

Very nice looking bread 

I guess the origin (guessing from the name) is France 

[JuliaBalbilla]

Ha, ha Bluesed and thank you.  I jotted down the non TM method from the internet 2 or 3 years ago, but have a feeling it was from a Spanish site and not a French one.  I must start making a note of the URLs!

JB

[Cornish Cream]

Lovely loaf of bread.Where did you purchase your banneton JB 

[chdv]

Lovely looking bread, thanks. I've put the recipe in my folder of things to try. Where did you buy your banneton basket? I'm looking for an online place in Europe. There are quite a few, but I would prefer to buy from a recommended source.

Cheryl

[JuliaBalbilla]

Thank you CC and chdv :-)  I usually buy all my baking stuff from Bakery Bits in Devon:  http://bakerybits.co.uk/Proofing-Proving-C121060.aspx .  Someone did tell me about a place in Germany that sells them, but I cannot recall the name.  Bakery Bits has always given excellent, speedy service.  If either of you do buy one, dont' forget the hair net!!

JB

[Cornish Cream]

Thanks JB for the information

[achookwoman]

Thanks JB, this really looks lovely .  Love the combination of flours,  will certainly give it a go.

[JuliaBalbilla]

Thanks Chookie!  The hair net idea came this website http://sourdough.com/forum but no idea of exact thread, but i recall asking for help re dough sticking to bannetons.

JB

[cookie1]

JB I gather you put the hair net into the banneton first? Is that correct. The banneton gives the bread a lovely look.

[JuliaBalbilla]

Yes, you do Cookie.  You will get a slight hairnet marking effect on the bread, but it adds to its charm I suppose 

JB