Pain de Campagne-style Bread with Bread and Cake Flour - Version 3
Pain de Campagne-style Bread with Bread and Cake Flour - Version 3

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pain de campagne-style bread with bread and cake flour - version 3. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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I wanted to try making a pain de campagne (French country style bread) using a banneton. Please adjust the rising and baking time depending on your oven. Pain Fendu is a French bread that is shaped by splitting the bread down the middle with a dowel to create a "split" in the loaf.

To get started with this particular recipe, we must prepare a few components. You can cook pain de campagne-style bread with bread and cake flour - version 3 using 9 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Pain de Campagne-style Bread with Bread and Cake Flour - Version 3:
  1. Make ready 100 grams ◆Bread (strong) flour
  2. Prepare 100 grams ◆Cake flour
  3. Take 10 grams ◆Sugar
  4. Get 3 grams ◆Salt
  5. Take 3 grams ◆Dry yeast
  6. Take 130 grams ◆Lukewarm water (use cold water in the summer)
  7. Make ready 1 Joshinko or bread flour
  8. Get 1 Banneton (bread-rising mold with concentric ridges)
  9. Take 1 Stainless steel bowl

Mix all of the above ingredients and then follow the rest of the instructions on the back of your Le Pain de Papa nut flour bread mix and enjoy a Mediterranean version of our gluten free, low carb, In a large mixing bowl, add the flour, yeast, sugar and butter. Add the warm water and salt to the mix. Do not add any additional flour or water to the mix. Mie refers to the inside of the bread or the crumb.

Steps to make Pain de Campagne-style Bread with Bread and Cake Flour - Version 3:
  1. Combine the bread and cake flour, and sift together twice.
  2. Put the ◆ ingredients in a bread machine, and start the "dough kneading" program. 6 to 7 minutes in, stop the machine, take the dough out into a bowl, and lightly round off into a ball.
  3. Cover the bowl with plastic wrap, and let the dough rise using your oven's "dough rising" setting at 35°C for 30 to 40 minutes.
  4. Round off the dough, cover with plastic wrap, and leave to rest for 20 to 30 minutes.
  5. Dust the banneton with about 1/2 tablespoon of joshinko or bread flour using a tea strainer.
  6. Deflate the dough and round it off into a smooth ball again. Place the dough seam side up in the flour-dusted banneton, and cover with plastic wrap.
  7. Leave the dough to rise at 35°C for 25 to 30 minutes, until it has increased to 1.5 times its original volume (2nd rising). Start preheating the oven, with the baking tray and the stainless steel bowl, to 250°C.
  8. Put a sheet of kitchen parchment paper on top of the banneton, and invert the dough onto it.
  9. Score the top of the loaf about 5 mm deep using a moistened knife.
  10. Take the stainless steel bowl out of the oven, put the dough on the baking tray with the paper, and invert the bowl over the loaf.
  11. Lower the oven temperature to 210°C and bake for 20 to 25 minutes. Remove the bowl about 7 minutes into the baking time. If it looks like the loaf is browning too fast, cover with a piece of aluminium foil.
  12. Cool the baked loaf on a cooling rack. Store in a plastic bag to prevent it from drying out.
  13. This is how it looks when it's sliced. The crust is crispy, the crumb is soft and delicious.
  14. I used a 24 cm diameter, 8 cm high stainless steel bowl. This size worked fine even when the loaf rose.
  15. Please also try my Pain de Campagne with Black Sesame Seeds!
  16. My Pain de Campagne with Walnuts and Raisinsis delicious too!

So, pain de mie loosely translated means a loaf of bread with no crust — and that's pretty much what it is! You'll need a pain de mie pan (usually called a pullman loaf pan). Vying with Farm bread for top spot on Frank's list of favorite breads is the Pain de Montagne. Rather than having the flared sides of a typical bread pan, this one has straighter sides. The lid performs several different functions.

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