Pain de Campagne

"Pain de campagne" is my signature bread. - When will I be able to say it with confidence?

Despite I accurately measured all ingredients and bake it as usual, every time, the look and the shape became different. It's hard to keep the same quality.

It depends on the condition of the day. To make bread is to hear about the climate and environment on the day. That is why I cannot help baking.

I use only a few yeast (1/4 tea spoon=1g) to leaven. The bread can be stored for a longer time than that one you use lots of yeast.

It never finishes my pursuing the best "pain de campagne" for my family. :)

Pain de campagne recipe~ a round type banneton ~ this is my memorandum...

Ingredients

- 200g flour Lys D'or (suitable for baking baguette)

- 50g rye flour( powder type)

- 50g whole wheat flour ( powder type)

- 1 teaspoon salt

- 2 taspoon beet sugar

- 1/4 teaspoon yeast

- 210 cc water (30℃）

Method

1 day one: Stir together all dry ingredients in a large ball. Add 3/4 cup of the water, stirring until everything come together and makes a coarse ball using a spatula. Add the left of water and mix together.( you can adjust the amount of water to the climate of the day.)

(don't knead this type of bread. Just stir and mix together.

2 Cover with plastic wrap and let rise for 1 hour.(30℃)

3 Fold the dough in four in the bowl using spatula. Cover with plastic wrap and place in the refrigerator over night. The dough doubles in size.

4 day two: fold the dough in four in the bowl again. Cover with plastic wrap and place in the warm place(30℃) for 50 minutes. ( I always use the leaven function of my oven.)

5 Transfer the dough to a counter sprinkled with flour and fold in four. Place it in the banneton sprinkled with flour.The seam should be up. Cover with wet tea towel and place in the warm place(35℃) until the dough rises the top, around 50 minutes.

6 Place the oven plate and a large bowl/pan with which can cover the dough in the oven. P reheat the oven to 250℃

7 Slide the dough to the baking sheet. Slits cross cut. When the oven is ready, place the sheet on the pan and cover with the bowl. Bake for 20 minutes. After that, take the bowl away and cover aluminum foil on it and bake it to 230℃ for 8 minutes. They should be a rich golden brown all around. ( To cover with bowl helps opening the slits beautifully.)

8 Transfer the bread to a cooling rack.

When you eat it next day, slices the bread and cover with plastic wrap and put them into the freezer.