Food recipes
Super Simple Pain de Campagne
Super Simple Pain de Campagne Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry sugars, granulated salt, table water, bottled, generic Directions: Knead in your brea...
Super Simple Pain de Campagne
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
Directions:
Knead in your bread maker for 7 to 8 minutes.
Allow the dough to rise to twice its size at 30 C (1st rising).
Deflate the dough lightly, round it off again, and let it rest for 30 minutes.
Round off the dough into a ball with a smooth surface again, and place it in a floured banetton (ridged bread-rising mold) with the seam side up.
Allow to rise again (2nd rising) for 15 - 20 minutes at 36C.
Transfer the dough to a sheet of kitchen parchment paper, and slash the top in a crisscross pattern.
Preheat the oven along with a stainless steel bowl and the baking sheet to 250C.
Place the kitchen parchment paper with the dough on the heated baking sheet, and invert the heated bowl over the dough.
Lower the heat to 210C and bake for 25 minutes.
Remove the bowl 10 minutes after the start of baking.
And it's complete.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
Directions:
Knead in your bread maker for 7 to 8 minutes.
Allow the dough to rise to twice its size at 30 C (1st rising).
Deflate the dough lightly, round it off again, and let it rest for 30 minutes.
Round off the dough into a ball with a smooth surface again, and place it in a floured banetton (ridged bread-rising mold) with the seam side up.
Allow to rise again (2nd rising) for 15 - 20 minutes at 36C.
Transfer the dough to a sheet of kitchen parchment paper, and slash the top in a crisscross pattern.
Preheat the oven along with a stainless steel bowl and the baking sheet to 250C.
Place the kitchen parchment paper with the dough on the heated baking sheet, and invert the heated bowl over the dough.
Lower the heat to 210C and bake for 25 minutes.
Remove the bowl 10 minutes after the start of baking.
And it's complete.