19 October 2011

Pain de campagne

I have spent a considerable time lately reading about Brezhnev, Gorbachev, Brandt and Adenauer and it's made me realise just how much I have neglected bread baking lately. So that's what I did today, as soon as I finished the little (!) homework I had. Up the stairs I leaped and into the warm kitchen. This was the moment I had been waiting for all week. My heart jumped for joy as I realised I'm be having freshly baked, warm bread for kveldsmat this evening. It's the small things in life that matter, after all. 

For this pain de campagne, I used some pâte fermentée that I had in my refrigerator; otherwise you'll have to start this recipe a day ahead. I took it out, brought it to room temperature by means of some warm water and a little love. Meanwhile, I found my lovely lime-green bowl and in went the yeast, warm water, flour and salt. I mixed and kneaded; kneaded and mixed. In went the pâte fermentée and, after some more kneading, the dough was complete. That was that. I let it double in size, then I pressed it down to remove all air. The dough then happily doubled itself again, before it was thrown into my steamy oven and when it was tired of the heat, out it went again. As fresh as a daisy.

What a lovely process. It doesn't matter how many times I repeat it; it's always euphoric. But this bread I like in particular because it's not quite as 'heavy' and wholegrain-y as the breads I usually eat and make. Yet at the same time, it's not completely white and definitely not filled with air, rather than nutrition. But the real reason this is a keeper is its crust. Crispy, crackly, crunchy. Absolutely delicious. 

I am submitting this pain de campagne to Yeastspotting.

Pain de campagne
Recipe adapted from Bread cetera
Pâte fermentée
265 g. flour
170 ml water
7 g. fresh yeast

235 g. flour
25 g. rye flour
190 ml water
10 g. salt
10 g. fresh yeast
All of the pâte fermentée above

1.Pâte fermentée: The pâte fermentée is prepared the night before baking.  The flour, water and yeast are mixed just until incorporated.  The temperature of the water should be adjusted so that, after the incorporation, the pâte fermentée is at 32°C.  The pâte is then allowed to ferment at 32°C for 1 hour, after which time it is refrigerated overnight.

2.The next morning, the pâte fermentée is divided into small, walnut-sized pieces and allow to warm to room temperature for 1 hour.  The final dough is then prepared by combining the flour, rye flour, water, yeast, salt and pâte fermentée pieces, just until all the components are hydrated.  The water temperature should be such that it brings the temperature of this mixture to 24°C.  The lumpy mixture is then further mixed, by hand, until a smooth, elastic dough is formed, about 10-15 minutes.

3.The dough is placed in an lightly oiled container, covered and allowed to ferment for 1 hour. The loaf is then shaped into a round or oval shape and allowed to double (takes about one hour). The dough is then baked, under steam for the first 10 minutes, at 233°C for 25-30 minutes.

1 comment (s):

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