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Sublime Pain De Champagne Recipe

Sublime Pain de Champagne Recipe
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Prepare the ingredients before making Sublime Pain de Champagne in your home. Then, follow these steps below to serve Sublime Pain de Champagne for your family or friends.

Ingredients: Sublime Pain de Champagne

  • 125 grams Bread (strong) flour
  • 125 grams Cake flour
  • 63 grams Whole wheat bread flour
  • 4 grams Salt
  • 3 grams Dry yeast
  • 203 grams Water (use lukewarm water when the weather is cold)

How to Make Sublime Pain de Champagne

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Sublime Pain de Champagne in your home by yourself.

    Step 1
  • Put all the ingredients including the dry yeast in a bread machine and start the "dough kneading" program. Take it out 6 minutes in.
  • Step 2
  • Round off the dough, place on a baking sheet lined with kitchen parchment paper, and leave for the first rising. Use your oven's "bread rising" setting set to 30°C for 60 minutes.
  • Step 3
  • The 1st rising is done if the dough has doubled in volume, and if a hole made with your finger does not fill back in.
  • Step 4
  • Punch the dough down to deflate it using your palms. Round off the dough again, and place it seam side down covered with plastic and a tightly wrung out moistened kitchen towel. Leave to rest for 20 minutes.
  • Step 5
  • As you wait for the dough to finish resting, dust your banneton (bread rising mold) with bread flour using a tea strainer.
  • Step 6
  • After the dough has rested, slap it down again lightly with your palms, round it off again and place in the banneton with the seam side up.
  • Step 7
  • The 2nd rising. Use your oven's "bread rising" setting at 30°C for 50 minutes. When the dough has finished rising, start preheating the oven to 250°C immediately.
  • Step 8
  • Gently, carefully, invert the dough from the banneton onto a baking sheet lined with kitchen parchment paper. Slash the top.
  • Step 9
  • When the oven has reached temperature, lower the heat to 220°C, bake the bread for 22 minute and it's done.
  • Step 10
  • The loaf on the left here was baked with the ingredients amounts listed. The one on the right has 1 tablespoon less water. The one of the left not only looks better, it also has a better, moister texture.
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