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Pain De Campagne With Bread Flour And Cake Flour -version Recipe

Pain de Campagne with Bread Flour and Cake Flour -Version Recipe
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Serving : 1
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Prepare the ingredients before making Pain de Campagne with Bread Flour and Cake Flour -Version in your home. Then, follow these steps below to serve Pain de Campagne with Bread Flour and Cake Flour -Version for your family or friends.

Ingredients: Pain de Campagne with Bread Flour and Cake Flour -Version

  • 100 grams ◆Bread (strong) flour
  • 100 grams ◆Cake flour
  • 10 grams ◆Sugar
  • 3 grams ◆Salt
  • 3 grams ◆Dry yeast
  • 130 ml ◆Lukewarm water (use cold water in the summer)
  • 1 Joshinko or bread flour

How to Make Pain de Campagne with Bread Flour and Cake Flour -Version

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Pain de Campagne with Bread Flour and Cake Flour -Version in your home by yourself.

    Step 1
  • Sift the bread flour and cake flour together twice.
  • Step 2
  • 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.
  • Step 3
  • 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.
  • Step 4
  • 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.
  • Step 5
  • 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.
  • Step 6
  • Leave the dough to rise for the second time at 35℃ for 25~30 minutes, until it it's 1.5 times its original 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.)
  • Step 7
  • 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.
  • Step 8
  • 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.
  • Step 9
  • 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.
  • Step 10
  • It looks like this when sliced. It has a hard crispy crust and a soft inside.
  • Step 11
  • The bread is delicious used for pizza toast!
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