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Pain De Campagne With Seeds And Dried Fruit Recipe

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

Ingredients: Pain de Campagne With Seeds and Dried Fruit

  • 250 grams ☆Bread (strong) flour made from domestically grown wheat
  • 30 grams ☆Dry seed mix (usually has sesame, pumpkin, poppy, sunflower etc. seeds)
  • 10 grams ☆Sugar
  • 4 grams ☆Natural salt
  • 100 grams Natural leaven or bread starter
  • 165 grams or so Milk
  • 25 grams Mixed dried fruits (or dried figs)
  • 50 to 60 grams Cream cheese (cut into small cubes)

How to Make Pain de Campagne With Seeds and Dried Fruit

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Pain de Campagne With Seeds and Dried Fruit in your home by yourself.

    Step 1
  • Put the ☆ ingredients in a bowl, and mix them up with a whisk.
  • Step 2
  • Add the starter and cut it in with a pastry scraper. Add the milk gradually until the dough is no longer floury, then knead it well.
  • Step 3
  • Add the dried fruits (figs) and knead some more.
  • Step 4
  • When the dough comes together, round it off, cover the bowl with plastic wrap, and start the 1st rising.
  • Step 5
  • When the dough has increased to 2 to 2 1/2 times its original volume, the 1st rise is done!
  • Step 6
  • Take the dough out onto a generously floured mat, and spread it out into a rectangle. Put half the cream cheese on one side of the dough...
  • Step 7
  • ...fold the dough in half, and add a bit more than half of the remaining cream cheese on one half...
  • Step 8
  • ...fold in half again, put the rest of the cream cheese in the middle, and wrap the dough around it.
  • Step 9
  • Place the dough with the seam side facing up in a flour-dusted banetton, cover with plastic wrap and leave for the 2nd rising until the dough has increased to 1.5 to 2 times its original size.
  • Step 10
  • Take the banetton carefully off the dough, and slash the top. Preheat the oven to 250°C, lower the heat to 230°C and bake for 25 to 28 minutes.
  • Step 11
  • This one was made with an apple juice and black tea starter.
  • Step 12
  • This version was made with a wild berry starter, and formed into 2 oval shaped slashed loaves. I use 200 g of domestic bread flour and 50 g of whole wheat flour.
  • Step 13
  • This version was made with a frozen mango starter, formed into one oval shaped slashed loaf. I need to work on my loaf-forming skills.
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