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Pain de Campagne - Country French Bread
07-04-2012, 02:47 AM
Post: #1
Pain de Campagne - Country French Bread

      

Ingredients
For the Poolish:
1/2 teaspoon instant yeast
1/2 cup warm water (110 degrees F/45 degrees C)
3/4 cup whole wheat flour
For the Dough:
2 1/2 cups warm water
1/2 teaspoon instant yeast
6 cups unbleached bread flour
1 tablespoon kosher salt
2 tablespoons cornmeal for dusting
Directions
To make the sponge, whisk the 1/2 teaspoon yeast in 1/2 cup warm water. Stir in the whole wheat flour until the mixture resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover the bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also let the poolish ripen in the refrigerator for 12 to 15 hours, bringing it back to room temperature before proceeding with the recipe.
When the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma. Scrape the poolish into a bowl and stir in the 2 1/2 cups water and the remaining 1/2 teaspoon yeast. Stir well to combine. Add the bread flour 1 cup at a time, mixing well after each addition, until the dough becomes too difficult to stir.
Transfer the dough to a floured work surface and knead for 10 to 12 minutes, adding more flour only when the dough becomes too sticky to handle. Sprinkle the salt over the dough and knead it for an additional 5 to 7 minutes. The dough should have a smooth surface and spring back to the touch. Shape the dough into a round and cover with a damp cloth for 5 to 10 minutes.
Place the dough in an oiled bowl, turning to coat the surface of the dough with oil. Cover the dough with a damp cloth and let it rise at room temperature until doubled in size, about 2 to 3 hours.
Deflate the dough and cut it into two pieces. Shape the dough into two rounds, cover them with plastic or a damp cloth, and allow the dough to rest for 30 minutes at room temperature.
Shape the dough into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loave
QUOTE
07-05-2012, 08:36 PM
Post: #2
RE: Pain de Campagne - Country French Bread
using yeast for the bread to grow bigger is the worst thing to do...it should come up by itself...that it how it actually should be
QUOTE
07-05-2012, 08:55 PM
Post: #3
RE: Pain de Campagne - Country French Bread
same here this is a regional french bread and should be made with all the softness and tenderness..!!only then can be made
QUOTE


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