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Walnut & Raisin Pain De Campagne Recipe

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

Ingredients: Walnut & Raisin Pain de Campagne

  • 100 grams ◆Bread flour
  • 100 grams ◆Cake flour
  • 50 grams ◆Whole wheat flour (finely milled)
  • 162 grams ◆Lukewarm water (use cold water in the summer)
  • 10 grams ◆Sugar
  • 3 grams ◆Salt
  • 3 grams ◆Dry yeast
  • 30 grams ◆ Roasted walnuts
  • 50 grams Raisins
  • 1 Joshinko or bread flour
  • 1 Stainless steel bowl
  • 1 Banneton (round bread rising bowl)

How to Make Walnut & Raisin Pain de Campagne

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Walnut & Raisin Pain de Campagne in your home by yourself.

    Step 1
  • Take some roasted walnuts and finely chop them up (if they aren't roasted, the dry roast them and let them cool first).
  • Step 2
  • Bring the three flours together and then sift twice.
  • Step 3
  • Add all the ◆ ingredients into a bread machine and set it to make the dough. After it has kneaded the dough for 6~7 minutes, stop it. Add in the raisins 3 minutes after it starts kneading the dough.
  • Step 4
  • Take the dough and place it in a bowl while gently shaping it.
  • Step 5
  • Cover it with plastic wrap and use your oven's proofing setting to let the dough rise. Let the dough rise at 35℃ for 35~40 minutes until the dough doubles in size. Once it does, the first rising is done.
  • Step 6
  • After the first rising, reform the dough into a ball. Cover the dough with plastic wrap and let it rest for 20~30 minutes.
  • Step 7
  • Using a tea strainer, sift in 1/2 tablespoon of joshinko or bread flower into the banneton.
  • Step 8
  • After letting the dough rest, punch out the dough and reform it into a pretty ball. Next, place the dough into the banneton with the seam facing up, and cover it with plastic wrap.
  • Step 9
  • Let the dough proof at 35℃ for 25~30 minutes and once it's about 1.5 times larger, the second rising is done. Preheat your oven to 250℃ with the pan and bowl inside.
  • Step 10
  • Now, place parchment paper on top of the Banneton and then flip the dough over.
  • Step 11
  • With a wet knife, slash the top of the dough (about 5 mm deep).
  • Step 12
  • Take the bowl out of the oven and then line a baking tray with parchment paper. Once done, place the dough on top and then the bowl over the dough.
  • Step 13
  • Lower the heat to 210℃ and then bake for 20~25 minutes. After it has baked for 7 minutes, take the bowl off of the dough. If it seems like it's becoming too golden brown too quickly, cover it with some aluminum foil.
  • Step 14
  • Once it's done, let it cool on a cooling rack. Once cooled, put it in a plastic bag to prevent it from drying out.
  • Step 15
  • I used a 24 cm diameter, 8 cm tall stainless steel bowl. With this size, it will be okay even if the dough rises.
  • Step 16
  • It looks like this when cut. It's a simple and slightly sweet bread.
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