Recipe: Tasty Pain de Campagne With Lots of Whole Wheat Flour

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Before you jump to Pain de Campagne With Lots of Whole Wheat Flour recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

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From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living just isn't that difficult. It's related to being functional, usually.

We hope you got insight from reading it, now let's go back to pain de campagne with lots of whole wheat flour recipe. You can cook pain de campagne with lots of whole wheat flour using 9 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Pain de Campagne With Lots of Whole Wheat Flour:

1. Use 100 grams of ◆Bread (strong) flour.
2. Get 100 grams of ◆Whole wheat flour (finely milled type).
3. Get 10 grams of ◆Sugar.
4. Prepare 3 grams of ◆Salt.
5. Prepare 3 grams of ◆Dry yeast.
6. Provide 130 grams of ◆Lukewarm water (use cold water in the summer).
7. Provide 1 of Joshinko or bread flour.
8. Prepare 1 of Stainless steel bowl.
9. You need 1 of Banneton (round bread rising bowl).

Instructions to make Pain de Campagne With Lots of Whole Wheat Flour:

1. Combine the bread and whole wheat flours, and sift twice..
2. Put all the ◆ ingredients in a bread machine, and start the "dough only" program. After 6 to 7 minutes stop the machine, take the dough out into a bowl, and round it off lightly..
3. Cover with plastic wrap and use your oven's "bread rising" setting to let it proof for 30 to 40 minutes at 35°C, or until it has doubled in volume (1st rising)..
4. After the 1st rising has completed, round off the dough again, cover with plastic and leave to rest for 20 to 30 minutes..
5. Dust the banneton with joshinko or bread flour using a tea strainer..
6. Deflate the rested dough, and round it off again so that it has a smooth, taut surface. Put the dough in the banneton seam side up, and cover with plastic wrap..
7. Let it rise (2nd rising) at 35°C for 25 to 30 minutes, until it has increased to 1.5 times its original size. Preheat the oven, including the baking sheet and the stainless steel bowl, to 250°C..
8. Cover the banneton with a sheet of kitchen parchment paper, and invert the dough onto the paper..
9. Slash the top of the loaf with a moistened knife about 5 mm deep..
10. Take the stainless steel bowl out of the oven, and put the dough, paper and all, on the baking sheet. Invert the bowl over the loaf..
11. Lower the oven temperature to 210°C and bake for 20 to 25 minutes. Take the bowl off 10 minutes in. If it looks like the top is browning too fast, cover it with aluminum foil..
12. When the bread is baked, cool it on a rack and then store in a plastic bag to prevent it from drying out..
13. I used a 24 cm diameter, 8 cm deep stainless steel bowl. This bowl worked fine even when the dough rose up in the oven..
14. It looks like this when sliced. It's a deeply flavored bread with lots of whole wheat..
15. I made this version with 100 g each of bread and cake flour, 50 g of whole wheat flour, 162 g of lukewarm water (cold water in the summer), and the same amount of the other ingredients as in the recipe above..

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