Food recipes
Country Bread (Pain De Campagne)
Country Bread (Pain De Campagne) Ingredients: water, bottled, generic honey leavening agents, yeast, baker's, active dry wheat flour, white, all-purpose, unenriched wheat flours, bread, unenriched wheat flours, bread,...
Country Bread (Pain De Campagne)
Ingredients:
water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
Starter:.
Mix water and honey in medium bowl.
Add yeast; stir to dissolve.
Let stand until foamy, 10 minutes.
Add 1/2 cup rye flour and 1/2 cup bread flour; stir to combine.
Add remaining 1/2 cup rye flour.
Mix in enough bread flour to form shaggy mass that can be worked with hands.
Turn out starter onto floured surface; knead 3 minutes, adding more bread flour if too sticky to work.
(Starter will be doughlike in texture at this point.)
Sprinkle 1 tablespoon bread flour in medium bowl.
Add starter dough to bowl.
Cover with plastic; let stand at room temperature overnight (starter will lose its shape and spread to a thick batter).
Bread:.
Place 1/4 cup warm water in small bowl.
Sprinkle yeast over; stir to dissolve.
Mix 3 cups bread flour and rye flour in bowl of heavy-duty mixer fitted with dough hook.
Add yeast mixture and remaining 2 1/2 cups warm water; mix on low speed to blend.
Add 1 cup bread flour; beat 4 minutes.
Add enough bread flour to form shaggy mass; beat 4 minutes.
Add salt and starter; continue mixing until dough pulls away from sides of bowl, adding more bread flour if too sticky to form dough, about 5 minutes.
Turn out dough onto lightly floured surface; turn to coat.
Transfer dough to large bowl.
Cover with kitchen towel.
Let rise at room temperature 1 hour.
Generously flour 1 heavy large baking sheet and 1 heavy medium baking sheet.
Punch dough down.
Turn out onto floured surface.
Knead until smooth, 2 minutes.
Divide into 3 equal portions.
Shape each into ball.
place 2 balls on large sheet and 1 on medium sheet.
Cover with kitchen towels.
Let rise at room temperature until doubled (test by pressing 2 fingers gently into dough; if indentations remain, dough has risen completely), about 2 hours.
Preheat ove to 450F Place baking pan in bottom of oven; add water to create steam.
Using sharp knife, cut 3 diagonal slits across top of each loaf.
Place baking sheet with 2 loaves in oven.
Bake until breads are deep brown and sound hollow when tapped on bottom, about 35 minutes.
Transfer to rack and cool.
Ingredients:
water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
Starter:.
Mix water and honey in medium bowl.
Add yeast; stir to dissolve.
Let stand until foamy, 10 minutes.
Add 1/2 cup rye flour and 1/2 cup bread flour; stir to combine.
Add remaining 1/2 cup rye flour.
Mix in enough bread flour to form shaggy mass that can be worked with hands.
Turn out starter onto floured surface; knead 3 minutes, adding more bread flour if too sticky to work.
(Starter will be doughlike in texture at this point.)
Sprinkle 1 tablespoon bread flour in medium bowl.
Add starter dough to bowl.
Cover with plastic; let stand at room temperature overnight (starter will lose its shape and spread to a thick batter).
Bread:.
Place 1/4 cup warm water in small bowl.
Sprinkle yeast over; stir to dissolve.
Mix 3 cups bread flour and rye flour in bowl of heavy-duty mixer fitted with dough hook.
Add yeast mixture and remaining 2 1/2 cups warm water; mix on low speed to blend.
Add 1 cup bread flour; beat 4 minutes.
Add enough bread flour to form shaggy mass; beat 4 minutes.
Add salt and starter; continue mixing until dough pulls away from sides of bowl, adding more bread flour if too sticky to form dough, about 5 minutes.
Turn out dough onto lightly floured surface; turn to coat.
Transfer dough to large bowl.
Cover with kitchen towel.
Let rise at room temperature 1 hour.
Generously flour 1 heavy large baking sheet and 1 heavy medium baking sheet.
Punch dough down.
Turn out onto floured surface.
Knead until smooth, 2 minutes.
Divide into 3 equal portions.
Shape each into ball.
place 2 balls on large sheet and 1 on medium sheet.
Cover with kitchen towels.
Let rise at room temperature until doubled (test by pressing 2 fingers gently into dough; if indentations remain, dough has risen completely), about 2 hours.
Preheat ove to 450F Place baking pan in bottom of oven; add water to create steam.
Using sharp knife, cut 3 diagonal slits across top of each loaf.
Place baking sheet with 2 loaves in oven.
Bake until breads are deep brown and sound hollow when tapped on bottom, about 35 minutes.
Transfer to rack and cool.