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Black Pain De Campagne Recipe

Black Pain de Campagne Recipe
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Serving : 1
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Prepare the ingredients before making Black Pain de Campagne in your home. Then, follow these steps below to serve Black Pain de Campagne for your family or friends.

Ingredients: Black Pain de Campagne

  • For the dry yeast version:
  • 285 grams ☆ Bread (strong) flour
  • 15 grams ☆Black cocoa powder
  • 24 grams ☆Sugar
  • 4 grams ☆Salt
  • 3 grams ☆Dry yeast
  • 220 to 230 grams Milk
  • 50 grams ★Banana chips
  • 20 grams ★Walnuts (lightly roasted)
  • 35 grams ★Rum soaked raisins (homemade recommended)
  • For the homemade leaven (starter) version:
  • 235 grams ☆ Bread (strong) flour
  • 15 grams ☆Black cocoa powder
  • 24 grams ☆Sugar
  • 4 grams ☆Salt
  • 100 grams Bread starter (leaven)
  • 165 to 175 grams Milk
  • 50 grams ★Banana chips
  • 20 grams ★Walnuts (lightly roasted)
  • 35 grams ★Rum soaked raisins (homemade recommended)

How to Make Black Pain de Campagne

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Black Pain de Campagne in your home by yourself.

    Step 1
  • Crush the walnuts roughly. Snap the banana chips in half and soak in hot water for about a minute. Drain off the rum soaked raisins.
  • Step 2
  • If you are making the natural leaven version, you don't need to soak the banana chips in hot water! Split the chips into quarters.
  • Step 3
  • I recommend using homemade rum-soaked raisins rather than the kind sold to make desserts.
  • Step 4
  • Please refer to steps 1 to 5 and 9 offor the natural leaven procedure.
  • Step 5
  • Put the ☆ ingredients in a bowl, and mix together with a whisk.
  • Step 6
  • Add the milk, and fold it together using a pastry scraper until the dough is no longer floury.
  • Step 7
  • Please adjust the amount of milk so that the dough is easy to knead. I used 230 g of milk this time.
  • Step 8
  • Add the ★ ingredients and knead some more. Round off into a ball, and leave for the 1st rising.
  • Step 9
  • When the dough has doubled in volume, the 1st rising is done! Punch it down, round it off smoothly again, and let it rest for 15 minutes.
  • Step 10
  • Form into a round ball with a smooth surface again, put into a banneton (round bread mold) with the seam side up, cover with plastic wrap and leave to rise again (2nd rising).
  • Step 11
  • There's a lot of additions, so it might be hard to form a proper loaf.
  • Step 12
  • Take it carefully out of the banneton, and slash the top in any pattern you like.
  • Step 13
  • It looks like this when you slice through it after baking.
  • Step 14
  • Bake in a preheated 250°C oven, lowered to 230°C, for 25 to 28 minutes.
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