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Pain De Campagne With Chocolate, Cranberries,and Yuzu Peel Recipe

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

Ingredients: Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel

  • 230 grams All-purpose flour
  • 20 grams Sugarless cocoa powder
  • 1/8 tsp or (to taste) Cinnamon powder
  • 4 grams Natural Salt
  • 10 grams Raw cane sugar
  • 160 grams Water
  • 2 bar Dark chocolate
  • 30 grams Dried cranberries
  • 10 to 20 grams Yuzu peel (seeor other citrus peel of your choice
  • 100 grams Homemade natural bread starter or leaven

How to Make Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Pain de Campagne with Chocolate, Cranberries,and Yuzu Peel in your home by yourself.

    Step 1
  • Take the starter out of the refrigerator, and bring it to room temperature. Chop up the chocolate and yuzu peel finely, and combine with the cranberries.
  • Step 2
  • Sift the flours into a bowl, and mix with the salt, sugar, and starter.
  • Step 3
  • Mix together roughly with a pastry scraper, then add the body-temperature water little by little while kneading.
  • Step 4
  • When the dough comes together, take it out onto a kneading board and knead until smooth.
  • Step 5
  • Put on the additions, and knead them in. Alternatively you can put the additions on top of the formed loaf later; whichever works best for you.
  • Step 6
  • Form a ball with the dough so that none of the additions are on the surface, and leave for the 1st rising.
  • Step 7
  • Cover the bowl tightly with plastic wrap, and leave in a warm room until it had doubled or tripled in size. Take the dough out of the bowl and punch it down to deflate.
  • Step 8
  • Round off the dough again, and leave to rest for 20 minutes.
  • Step 9
  • Spread out the dough again to deflate it, and round it off again with a smooth, taut surface.
  • Step 10
  • Place the ball of dough gently in a well floured banneton (bread rising bowl) with the seam side facing up, and start the 2nd rise.
  • Step 11
  • When the dough has increased to 1.5 to 2 times its original volume, take it out of the banneton and slash the top of the loaf.
  • Step 12
  • Preheat the oven with the baking sheet inside to 250°C. Lower the heat to 220°C, and bake the loaf for about 18 minutes. I used a steam oven.
  • Step 13
  • Lower the temperature to 210°C, and bake for another 10 minutes to finish. If it looks like it's getting burned on top, cover with a piece of aluminum foil.
  • Step 14
  • The loaf is baked. I put the additions on the top this time.
  • Step 15
  • This is how it looks sliced. The red cranberries and the yellow peel contrast beautifully with the brown bread.
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