13d • 🍞 Recipes
Pain de Campagne.
Two loaves of Pain de Campagne.
Both are identical recipes. One pound of flour each.
Both were cold retarded in 8-inch oval bannetons.
Formula:
Total weight: 802g
Total flour: 453g; 90% Bread flour & 10% Whole Wheat flour
75% water, 2% Salt, 20% Starter
Method:
- Levain built overnight (1-5-5)
- Mix all and fermentolyze for 45 min.
- Bulk fermentation with three stretch & folds @ 45 min. intervals
- Shape & cold retard overnight in an 8-inch oval banneton
- Preheat oven and pans to 500°F
- Baked in a Dutch oven or a 9x5 loaf pan with a cover at 475°F for 20 min. Remove cover and bake for 10 min. @ 450°F
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Pain de Campagne.
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